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Mushroom Tacos

AuthorMariaCategory,
Mushroom Tacos (sample size)
Yields6 Servings
 2 tbsp olive oil or avocado oil
 2 garlic cloves, minced
 ½ onion, finely chopped
 ½ cup scallions (or shallots or red onion), finely chopped
 1 red bell pepper, finely chopped
 2 cups mushrooms, finely chopped
 1 jalapeno pepper, seeded and finely chopped
 ½ cup fresh parsley, finely chopped
 salt and pepper, to taste
 6 corn tortillas, hard or soft, depending on your preference
Optional Toppings:
 chopped avocado
 lime juice
 fresh salsa
 shredded cheese
1

Heat oil in a large skillet over medium-high heat. Sauté garlic, onions, and bell pepper for 2-3 minutes, until fragrant and starting to soften. Reduce heat to medium; add mushrooms and jalapeno and continue to cook for 5 minutes. Turn off heat and stir in parsley. Add salt and pepper to taste.

2

Warm tortillas in oven. Scoop mushroom filling into warm tortillas and add your favorite toppings. Enjoy!

Ingredients

 2 tbsp olive oil or avocado oil
 2 garlic cloves, minced
 ½ onion, finely chopped
 ½ cup scallions (or shallots or red onion), finely chopped
 1 red bell pepper, finely chopped
 2 cups mushrooms, finely chopped
 1 jalapeno pepper, seeded and finely chopped
 ½ cup fresh parsley, finely chopped
 salt and pepper, to taste
 6 corn tortillas, hard or soft, depending on your preference
Optional Toppings:
 chopped avocado
 lime juice
 fresh salsa
 shredded cheese

Directions

1

Heat oil in a large skillet over medium-high heat. Sauté garlic, onions, and bell pepper for 2-3 minutes, until fragrant and starting to soften. Reduce heat to medium; add mushrooms and jalapeno and continue to cook for 5 minutes. Turn off heat and stir in parsley. Add salt and pepper to taste.

2

Warm tortillas in oven. Scoop mushroom filling into warm tortillas and add your favorite toppings. Enjoy!

Mushroom Tacos

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