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Notes
- Prep Time 10
- Cook Time 20
- Total Time 30 minutes
- Yield 4 1x
A tasty twist on a taco night classic: bake, season and shred juicy portabella mushrooms in place of traditional carnitas.
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Ingredients
Scale
- 4–6 large portabella mushrooms, cleaned, stemmed and gills removed
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning
- 12 (6-inch) corn or flour tortillas
- 1/2 small white onion, finely chopped
- 2 radishes, thinly sliced
- 1 jalapeno, thinly sliced into rounds
- Chopped fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper. Brush mushrooms evenly with olive oil. Season both sides of mushrooms with taco seasoning, and place, stem-side-up, on prepared baking sheet. Bake until mushrooms are tender, about 20 minutes. Transfer mushrooms to a large bowl, and shred into bite-sized pieces using two forks.
- Top each tortilla with mushroom mixture, onion, radish, jalapeno and cilantro. Serve with lime wedges, and enjoy.
Notes
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