A tasty twist on a taco night classic: bake, season and shred juicy portabella mushrooms in place of traditional carnitas.
Shredded Mushroom Carnitas
A tasty twist on a taco night classic: bake, season and shred juicy portabella mushrooms in place of traditional carnitas.
A tasty twist on a taco night classic: bake, season and shred juicy portabella mushrooms in place of traditional carnitas.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Yield
4
Ingredients
- 4–6 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
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, and enjoy.