Mushroom Breakfast Burritos

Print
Mushroom-Breakfast-Burritos

Mushroom Breakfast Burritos

  • Author: Chez Us
  • Yield: 4 1x

Description

Recipe courtesy of Chez Us.


Scale

Ingredients

  • 20 medium crimini mushrooms, cleaned and stems removed
  • 1 tablespoon olive oil
  • 3 tablespoons minced yellow onion
  • 2 teaspoons taco seasoning
  • 3 ounces spinach
  • 5 eggs
  • 1 tablespoon butter
  • queso fresco
  • 4 burrito sized tortillas
  • favorite salsa

Instructions

  1. Place the mushrooms into a food processor and finely chop.
  2. Heat the olive oil in a medium sized frying pan over medium heat. Add the onion, stir and cook
    until soft, about 3 minutes. Add the mushrooms, and cook for 5 minutes over medium low heat. Stir in the taco seasoning, then add the spinach. Cook until lightly wilted, about 1 minute. Place the mixture into a bowl and set aside.
  3. Wipe out the frying pan.
  4. Whisk the eggs in a small bowl. Heat 1 tablespoon of butter in the frying pan that you used for cooking the mushrooms. Add the eggs, and cook until soft set.
  5. Heat the tortillas. Place a tortilla on a plate, add some of the mushroom mixture, the eggs and a sprinkle of queso fresco. Wrap up burrito style.
  6. If you are serving at home, just cut and plate, serving some salsa on the side. If you will be taking it with you, cut the burrito in half, wrap in some parchment paper, and eat on the go.

If you like this, try these:

Trumpet Mushroom Scallops with Brown Butter and Thyme

Add a creative twist to your meal with these vegetarian scallops made from trumpet mushrooms. The mushroom scallops are browned and cooked until tender. A drizzle of nutty, caramelized brown butter and vibrant thyme send them over the top!

view Recipe

Sautéed Beech Mushrooms in Chili Oil

These mushrooms get a kick of spicy flavor from homemade chili oil! They can be served over grilled steaks or roasted poultry to add earthy heat to a special dinner.

view Recipe

Rustic Oyster Mushroom and Potato Soup

This easy soup is loaded with hearty oyster mushrooms and filling potatoes. The broth is smooth and buttery, but not too heavy making it a great option for a light lunch.

view Recipe
  • Connect with other mushroom lovers

    @mushroomcouncil

  • Instagram has returned invalid data.