I am loving all of these yummy new mushroom meals I am discovering. I used to only think that they would work as a side dish. I never in a million years figured that you could use them as the meat in a main dish until this month. In fact, I created this delicious taco recipe recently for Chipotle Mushroom Tacos.
I topped my tacos with my homemade roasted fire salsa and they were SUPERB!
- 1 medium yellow onion thinly sliced
- 3 tablespoons olive oil
- 3 cloves garlic finely minced
- 1 large portobella mushroom sliced
- 2 large canned chipotle peppers in adobo sauce finely minced
- 1 tablespoon adobo sauce from the peppers
- 1 teaspoon salt
- 1 orange bell pepper sliced into strips
- corn tortillas
- feta cheese
Pour the olive oil into a large frying pan and heat over medium heat.
Add the onion, stir and lower the heat. Continue cooking the onion until soft, about 10 minutes.
Meanwhile, cut the portobella mushrooms into slices.
Add the garlic, chipotle peppers and adobo sauce to the onion mixture. Stir and cook for 2 minutes.
Add the mushroom slices, stir and continue cooking over low heat for 10 minutes.
Season to taste with salt.
To serve, place some of the mushroom slices onto a tortilla, and top with some cilantro and feta cheese (or skip the cheese if you want to save some calories).
Add a slice or two of orange bell peppers.
You can also add some salsa for a little more flavor and texture.
I adapted this recipe from one I found on the Mushroom Council website. You can check out my other recipes for Mushrooms here —
What mushroom recipes have you made recently?