Print Recipe
Pin Recipe
Description
Taco nights are always a hit! We have a mouthwatering recipe for you to try: shredded portabella mushroom carnitas! Juicy, flavorful, and a perfect vegetarian option, this twist on a classic will have your taste buds dancing.
Ingredients
- 4 large Monterey Mushrooms® Portabella Caps*
- 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
*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.
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
- Serve and enjoy.
.png){kind=logo}
