MUSHROOM TACOS
Take off the meat and turn up the heat with these kicky Mushroom Tacos made with portobello mushrooms, jalapeños, onion, and garlic. Serve on warm corn or flour tortillas with your favorite toppings.
Provided by Lauren Allen
Categories Main Course
Time 25m
Number Of Ingredients 17
Steps:
- Use a spoon to scrape off the gills from the portabella mushrooms and slice into long thin pieces.
- In a large skillet, heat the oil over medium heat. Once the oil is hot, add the onion and jalapeños. Sauté for 5 minutes. Add garlic and cook for 30 seconds.
- Add mushrooms to a bowl and toss with 1 tablespoon of oil, a sprinkle of lime juice, and taco seasoning.
- Raise the skillet heat to medium high and add the mushrooms. Cook, stirring only occasionally, for about 10 minutes.
- Warm the tortillas. Add mushroom filling inside each tortilla and desired toppings on top. (See recipe notes for topping ideas.)
Nutrition Facts : Calories 178 kcal, Carbohydrate 21 g, Protein 4 g, Fat 9 g, SaturatedFat 2 g, Sodium 263 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
MUSHROOM TACOS WITH CHARRED-CORN SALSA
Whether it's Meatless Monday or Taco Tuesday, these hearty portobello tacos are wonderfully uncomplicated to make and absolutely delicious to eat. Ready in just over 30 minutes, this smoky dinner can be vegan too-just skip the sour cream.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Heat grill to medium-high. In a small bowl, whisk together 5 tablespoons oil, 1 tablespoon lime juice, and 2 teaspoons chipotle sauce; brush mixture onto both sides of mushrooms. Season generously with salt. In a large bowl, stir together lime zest, remaining 1 tablespoon lime juice, and onion; season with salt and pepper. In another small bowl, combine remaining 2 teaspoons chipotle sauce, sour cream, and 1 tablespoon water; season with salt.
- Grill mushrooms, flipping once, until charred in places, 3 to 4 minutes a side; transfer to a plate. Grill corn, turning occasionally, until charred, 6 minutes. Cut kernels off cobs; stir into onion mixture with remaining 1 tablespoon oil. Season with salt and pepper. Grill tortillas, flipping once, 30 seconds. Top tortillas with sourcream mixture, mushrooms, corn salsa, and cilantro; serve.
PULLED MUSHROOM TACOS WITH SALSA GUILLE
This recipe lets mushrooms shine, turning them crispy and meaty-almost like carnitas-topped with a creamy, savory peanut butter and serrano salsa.
Provided by Andrea Aliseda
Categories Dinner Taco Mushroom Garlic Lime Paprika Tortillas Onion Avocado Radish Cilantro Vegetarian Vegan Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Mushrooms:
- Shred mushrooms by pinching edge of caps and pulling apart all the way to the stem, like pulling string cheese. (Shreds needn't be uniform; the thinner strips will get crispier while the thicker ones will remain more meaty.)
- Pour oil into a cold medium Dutch oven or other heavy pot; add garlic and bay leaves. Set over high heat and cook until garlic is golden, about 5 minutes. Remove garlic and bay leaves with a slotted spoon; discard. Reduce heat to medium-high.
- Working in batches, fry mushrooms in garlic oil, tossing once or twice, until thinner pieces are browned and crisp but thicker pieces are still tender and meaty, 6-8 minutes. (Reduce heat if mushrooms are crisping too quickly.) Using a slotted spoon, transfer mushrooms to a wire rack or paper-towel-lined baking sheet and let drain.
- Transfer mushrooms to a medium bowl, add lime zest and paprika, and season with salt. Toss to evenly coat. Taste and season with more salt if needed.
- Tacos:
- Heat a comal or large skillet over medium. Working in batches, toast tortillas until they begin to inflate, about 2 minutes then turn over and cook on other side until lightly charred in spots, about 2 minutes. Wrap tortillas in a kitchen towel to keep warm until ready to serve.
- To assemble tacos, spoon mushroom filling down center of a tortilla. Top with a blanket of salsa, then scatter onion, avocado, radishes, and cilantro over. Finish with a generous squeeze of lime.
MUSHROOM TACOS RECIPE BY TASTY
Here's what you need: cremini mushroom, olive oil, onion, garlic, low sodium soy sauce, cumin, chili powder, black pepper, tortilla
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Add mushrooms to food processor and pulse until a crumbly consistency is formed, making sure not to over-pulse.
- Heat olive oil in pan over medium heat. Once the oil begins to shimmer, add the onion and garlic and sauté until the onion is translucent.
- Add the mushrooms and saute for 8-10 minutes, or until most water has evaporated.
- Add soy sauce, cumin, chili powder and pepper. Sauté for 5 more minutes, or until desired consistency is reached.
- Serve on warm tortillas with desired taco toppings.
- Enjoy!
Nutrition Facts : Calories 116 calories, Carbohydrate 10 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, Sugar 3 grams
MUSHROOM, RAJAS, AND CORN TACO WITH QUESO FRESCO
Provided by Deborah Schneider
Categories Cheese Mushroom Onion Roast Vegetarian Cinco de Mayo Dinner Corn Tortillas Chile Pepper Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 large tacos
Number Of Ingredients 15
Steps:
- 1. Roast the chiles as for rajas (see note) and cut them into 1/2-inch dice.
- 2. Heat a heavy pan (preferably cast iron) over medium-high heat until very hot.
- 3. In a bowl, toss the corn with 1 teaspoon of the olive oil and a sprinkling of salt. Spread the corn in the hot pan and let it blacken slightly, without stirring, for 30 seconds. Have a lid ready in case the kernels begin to pop. Remove the roasted corn from the pan.
- 4. In the same pan, heat 2 teaspoons of the olive oil. Add the onion and diced chiles and cook, stirring often, until the onion is soft and beginning to brown. Season lightly with salt and remove from the pan.
- 5. Reduce the heat and add the remaining olive oil. Add the garlic and mushrooms. Cook, stirring often, until the mushrooms are cooked through, 2 to 3 minutes. Return the corn and chiles to the pan and stir to reheat.
- 6. Turn off the heat and stir in the epazote, if using, black pepper, and queso fresco.
- 7. To assemble the tacos, spoon some vegetables onto a tortilla. Top with a generous tablespoon of salsa and sprinkle about 1 teaspoon of cotixa cheese over all. Top with a cilantro sprig.
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