Portobello Tacos

Mushrooms are an excellent substitute for taco meat, providing potassium, B vitamins and vitamin D alongside their signature umami flavor. Garnish these simple tacos with the toppings below, or go for your own personal favorites. This recipe comes to us from Christie of A Kitchen Hoor’s Adventures.

Serves 2-4

  • 8 cups thinly sliced portobello mushrooms
  • 1 cup thinly sliced onion
  • 1 cup chipotle salsa, divided
  • 3 tablespoons taco seasoning
  • 1/4 cup water
  • 2 tablespoons tomato paste
  • 1 cup shredded cheddar cheese
  • 1 cup shredded lettuce
  • 1 cup diced tomato
  • 1/2 cup finely diced onion
  • 8 whole taco shells, warmed

Heat a large skillet coated with cooking spray over medium-high heat. Add onions and sauté 3 to 4 minutes or until tender. Add mushrooms and sauté until their juices have released; about 5 to 7 minutes.

Sprinkle the mixture with the taco seasoning. Combine the water with the tomato paste and pour the mixture over the mushrooms. Reduce heat to low and simmer until the mixture thickens.

Warm the taco shells according to package directions. Fill with 1/4 to 1/3 mushroom mixture, top with lettuce, tomatoes, onions and cheese. Serve with Spanish rice.

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Nutrition Information

Portobello Tacos

Servings per Recipe: 4

Amount per Serving

Calories:  355

Calories from Fat:  105

Total Fat:  12

Saturated Fat:  5

Cholesterol:  20mg

Sodium:  955mg

Potassium:  311mg

Carbohydrates:  44g

Dietary Fiber:  7g

Protein:  19g

Sugars:  10g

Vitamin A:  22%

Vitamin C:  60%

Calcium:  28%

Iron:  15%

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