Mushroom Tacos

Lily Coleman

Mushroom tacos are mighty tasty when made with well-seasoned portobello mushrooms, sweet red pepper and plenty of spices. Serve them with warmed tortillas and cheese, and everyone will be happy.

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Dishes, Vegetarian

Cuisine Mexican

Servings 4

Calories 300 kcal

Ingredients

4 large portobello mushrooms about 3/4 pound
1 tablespoon olive oil
1 medium sweet red pepper cut into strips
1 medium onion halved and thinly sliced
2 garlic cloves minced
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lime zest
2 tablespoons lime juice
6 inches warmed
1 cup shredded pepper jack cheese

Instructions

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.