• 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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  • 46 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


  1. 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.
  2. Top each tortilla with mushroom mixture, onion, radish, jalapeno and cilantro. Serve with lime wedges, and enjoy.


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