Mushroom And Bell Pepper Tacos Recipes

MUSHROOM AND BELL PEPPER QUESADILLAS OR SOFT TACOS

Steps:

• Place the mushrooms in a medium skillet and layer the bell peppers on top of them. Add a small amount of water, cover, and steam until the mushrooms are done and the bell peppers are tender-crisp. Drain.
• To make quesadillas preheat the oven to 400°F. Arrange the mushrooms and peppers on the entire surface of 2 tortillas. Sprinkle with the cheese, and cover with the remaining tortillas. Arrange the quesadillas on a nonstick baking sheet and bake until the tortillas become lightly golden and crisp on the outside, 12 to 15 minutes; or grill them on a nonstick griddle on both sides until golden. Cut each quesadilla into 4 equal wedges, allowing 2 wedges per serving, and eat out of hand.
• To make soft tacos, arrange some of the mushroom mixture on one half of each tortilla, then top with the cheese and salsa. Arrange on individual plates. Heat each serving briefly in the microwave (about 1 minute) or preheated 400°F oven (about 3 minutes) to melt the cheese, then fold over. Eat at once with a knife and fork or cut into 2 wedges and eat out of hand.
• Mushroom and Bell Pepper Quesadillas or Soft Tacos (this page)
• Green Chili Black Beans (page 114)
• Simple tossed salad
• Calories: 287
• Total Fat: 12g
• Protein: 17g
• Carbohydrate: 25g
• Cholesterol: 30mg
• Sodium: 512mg

MUSHROOM AND EGG BREAKFAST TACOS

Steps:

• In a dry nonstick skillet, cook mushrooms over medium heat until reduced in size and starting to brown, 8-10 minutes, stirring occasionally. Add almonds, dried onion and garlic; cook until nuts are toasted and fragrant, 1-2 minutes. Transfer mixture to a blender or food processor. Add oil, salt and pepper; process until smooth. Set aside., Meanwhile, heat butter in same skillet over medium heat. Pour in beaten eggs; cook and stir until eggs are thickened and no liquid egg remains. Divide mushroom puree between tortillas; top with eggs and if desired, tarragon. Fold and serve immediately.

BELL PEPPER AND MUSHROOM SAUTE

Steps:

• Heat oil in a heavy nonstick skillet over medium heat.
• Saute bell peppers and mushrooms 8-10 minutes or until vegetables are tender & there is no more liquid.
• Add garlic powder and onion powder.
• Season with salt and pepper to taste.
• Stir in tarragon and cook for about another minute.

MUSHROOM AND BELL PEPPER TACOS

Steps:

• Heat 2 tablespoons oil in a skillet over medium-high heat. Add onion and cook until golden brown, 5 to 7 minutes. Stir in mushrooms, bell peppers, and jalapenos. Season with salt, pepper, and chili powder. Cook and stir until vegetables are tender, 10 to 15 minutes.
• Lightly brush tortillas with olive oil. Place tortillas on a grill or skillet over medium heat and heat until char marks start to appear, 1 to 2 minutes.
• Divide mushroom and bell pepper mixture among tortillas. Top with Cheddar cheese and heat until cheese melts, about 2 minutes. Garnish with cilantro.

MUSHROOM TACOS

Steps:

• Heat a large skillet over medium-high heat. Pour in olive oil. Add mushrooms and garlic; saute until fragrant, 1 to 2 minutes. Stir in zucchini, sun-dried tomatoes, Worcestershire sauce, onion powder, salt, and pepper; cook until flavors combine, 4 to 5 minutes.
• Preheat a griddle over medium-high heat. Cook corn tortillas until lightly toasted, about 1 minute per side. Spoon mushroom mixture over tortillas.

STIR-FRY MUSHROOMS AND BELL PEPPERS

Steps:

• Heat oil til really hot.
• Stir fry onions (1 minute), then garlic (20 seconds).
• Then add peppers and mushrooms. Stir-fry until it becomes a bit soft, (about 2 minutes).
• Add the wine and soy sauce and continue to stir for 2 minutes.
• When done, remove from heat and add the sesame sauce mixing it all together, and serve.

CRISPY MUSHROOM TACOS

Steps:

• Make the pico de gallo: Combine the tomato, avocado, jalapeños, cilantro and lime juice in a bowl and season with salt. Gently fold together. Set aside to allow flavors to marry while the mushrooms cook.
• Make the tacos: Tear the oyster mushrooms into bite-size pieces, leaving some mushroom tops whole. To make sure the mushrooms become crisp, cook in two batches: Heat a large cast iron or other heavy skillet over medium-high and coat with half of the oil. Once the oil is hot, add half of the mushrooms in a single layer without crowding the skillet. Cook, stirring every few minutes, until deep golden brown and crisp, 10 to 15 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms. Return the first batch to the skillet, and add the cumin and salt, and season with pepper. Stir well, then remove from the heat.
• While the mushrooms are cooking, warm the tortillas on a comal or heavy skillet over medium-high heat until soft and pliable. Wrap them in a dish towel to keep them warm until ready to serve. Divide the mushrooms and pico de gallo among the warm tortillas. Serve immediately.