MUSHROOM TACOS
Vegetarian Mushroom Tacos. Healthy and flavorful vegan tacos made with tofu and baby bella, shiitake, or oyster mushrooms in a sweet and spicy Asian sauce.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a large, deep dutch oven or wok over medium high. Add the chopped tofu "sausage" or chicken/turkey sausage. Cook until brown on all sides, about 5 to 6 minutes. Remove to a plate and set aside.
- Add the remaining 1 tablespoon olive oil. Once hot, add the cabbage, mushrooms, and 1/3 cup water. It will seem like a ridiculous amount of cabbage, but it will cook down significantly. Let cook until the cabbage is tender and the mushrooms are browned, soft, and have given up their liquid, about 15 minutes, stirring often at first so that the cabbage at the bottom of the pan browns but does not burn. If at any point the mixture starts to become dry and stick to the bottom, splash in a little more water as needed.
- Add the garlic, ginger, and white and light green parts of the green onions. Cook, stirring constantly, until very fragrant, about 1 minute.
- Add the sauteed tofu or sausage, rice vinegar, hoisin, soy sauce, chili paste, and remaining 2 tablespoons water. Stir until everything is warmed through and combined. Taste and adjust seasoning as desired. Stir in the peanuts and remove from heat and sprinkle with reserved dark green onions. Pile inside warm tortillas and enjoy hot with a sprinkle of extra peanuts.
Nutrition Facts : ServingSize 1 of 6, about 1 1/3 cups filling, Calories 327 kcal, Carbohydrate 24 g, Protein 25 g, Fat 16 g, SaturatedFat 2 g, Fiber 4 g, Sugar 11 g
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
Steps:
- Gather the ingredients.
- Cut the portobello mushroom caps into 1/2-inch-thick slices and reserve in a medium-sized bowl. Discard the stems.
- Blend the water, lime juice, oregano, and achiote paste in a small bowl. Add the blended ingredients to the mushrooms, toss well to coat, cover, and marinate in the refrigerator for at least an hour.
- Meanwhile, finely chop the onion and the cilantro. Reserve to garnish finished tacos.
- Heat the olive oil in a large cast-iron skillet over medium heat. When the oil shimmers, remove the mushrooms from the marinade and add to the skillet with a large pinch of salt and sauté, stirring occasionally, until they deepen in color and become tender, 12 to 15 minutes. Remove from the pan and set aside.
- Add the pumpkin seeds to the warm pan and toast until they turn golden brown and release their scent. Remove seeds from pan and reserve.
- If you do not have a comal, wash and dry the cast-iron pan and heat it again without oil. Heat the tortillas over medium-high heat just until soft and flexible, about a minute on each side.
- Fill each tortilla with a few slices of mushroom, onion, cilantro, and pumpkin seeds. Serve with salsa and wedges of lime.
Nutrition Facts : Calories 287 kcal, Carbohydrate 47 g, Cholesterol 0 mg, Fiber 9 g, Protein 9 g, SaturatedFat 1 g, Sodium 549 mg, Sugar 5 g, Fat 9 g, UnsaturatedFat 0 g
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 AND EGG BREAKFAST TACOS
Breakfast tacos aren't unusual but the rich and flavorful mushroom sauce takes this simple street tacos from ordinary to extraordinary in no time. -Kathleen Gill, Las Vegas, Nevada
Provided by Taste of Home
Categories Breakfast
Time 30m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 360 calories, Fat 23g fat (6g saturated fat), Cholesterol 129mg cholesterol, Sodium 468mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 5g fiber), Protein 14g protein.
CHILI-LIME MUSHROOM TACOS
I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty. -Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices., In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.
Nutrition Facts : Calories 300 calories, Fat 14g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 524mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges
MUSHROOM TACOS
Quick, easy vegetarian tacos. I tried to give them a hearty taste with no meat so you can still add salsa, guacamole, and sour cream if you like.
Provided by Martin
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 27m
Yield 3
Number Of Ingredients 10
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.
Nutrition Facts : Calories 243.5 calories, Carbohydrate 33.2 g, Fat 11 g, Fiber 5.6 g, Protein 7 g, SaturatedFat 1.6 g, Sodium 938.3 mg, Sugar 5.2 g
MUSHROOM AND EGG BREAKFAST TACOS
Breakfast tacos aren't unusual but the rich and flavorful mushroom sauce takes this simple street tacos from ordinary to extraordinary in no time. -Kathleen Gill, Las Vegas, Nevada
Provided by Taste of Home
Categories Breakfast
Time 30m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 360 calories, Fat 23g fat (6g saturated fat), Cholesterol 129mg cholesterol, Sodium 468mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 5g fiber), Protein 14g protein.
MUSHROOM TACOS
These tacos are the best ever! You can use beef or venison. The mushroom trick helps cut back on meat, and you don't even realize it, making this recipe a much healthier and tasty option.
Provided by Stephen Williams
Categories Main Dish Recipes Taco Recipes
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in a saute pan over medium-high heat. Add onions and cook about 3 minutes. Add garlic and cook 2 minutes more. Add venison and mushrooms; saute until venison is cooked through, 5 to 7 minutes more. Season with taco seasoning.
- Toss cabbage, lime juice, cilantro, salt, and pepper together in a bowl.
- Place about 2 tablespoons cabbage mixture onto a tortilla and top with about 2 tablespoons meat mixture. Top with salsa and blue cheese. Repeat with remaining fillings, tortillas, and toppings.
Nutrition Facts : Calories 237.8 calories, Carbohydrate 21.5 g, Cholesterol 45.9 mg, Fat 10.1 g, Fiber 3.2 g, Protein 15.8 g, SaturatedFat 2.4 g, Sodium 596.2 mg, Sugar 4 g
CAULIFLOWER "MEAT" TACOS RECIPE BY TASTY
Here's what you need: cauliflower, mushroom, olive oil, medium yellow onion, garlic, ground cumin, smoked paprika, chili powder, soy sauce, salt, pepper, corn tortilla, tomato, avocado, tomato salsa, fresh cilantro, lime wedge
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 8 servings
Number Of Ingredients 17
Steps:
- Cut the cauliflower in half and break it into small florets.
- Place the florets in a food processor and pulse until they break down to rice-size pieces. Remove from the processor and set aside.
- Add the mushrooms to the food processor and pulse until broken down to rice-size pieces.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic to the pan and cook for about 4 minutes, until fragrant and the onion is translucent.
- Add the cauliflower, mushrooms, cumin, smoked paprika, chili powder, soy sauce, salt, and pepper and stir. Cook for about 10 minutes, until the cauliflower and mushroom mixture is tender and the water released from the mushrooms has evaporated.
- Add the cauliflower "meat" to the tortilla, along with your favorite toppings. Serve with a lime wedge.
- If you have leftovers, the cauliflower "meat" will keep refrigerated in an airtight container for about 2 days.
- Enjoy!
Nutrition Facts : Calories 61 calories, Carbohydrate 9 grams, Fat 2 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams
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