Portobello Mushroom Tacos


· 1 Portobello mushroom washed and cleaned *
· ½ tablespoon butter
· 5-10 shakes of lemon pepper
· 1/4th tablespoon salt
· 1 teaspoon minced dried onion
· ¼ tablespoon garlic powder
· 2 -3 dashes of paprika
· Either 1 teaspoon of lemon juice or apple cider vinegar (depending on your taste buds)
· 2 corn tortillas (heat in oven at 400 degrees for 2 minutes to warm up before eating)
Suggested toppings:
· Shredded cabbage
· Diced cilantro
· Slices of onion
· Sour cream
· Pineapple salsa
· Avocado


Kiddo: Clean the mushroom and dry it off.
Parent: Dice the mushroom into small, bite size pieces.
Parent: Put a sauté pan on the stove, under medium to high heat.
Kiddo: Spray the pan with Pam and place the mushrooms into the pan. Add the butter, salt, lemon pepper, dried minced onions, garlic powder and paprika and stir. Cook for about 5 minutes, until tender.
Kiddo: After 5 minutes, add either the lemon juice or apple cider vinegar. Stir and turn off the heat. It should sizzle a little when you add that in J.
Kiddo: Prepare any toppings you would like for your taco!
Kiddo: (the way this taco was made in the picture) Place half of the mushrooms on the tortilla. Then add avocado slices, thin sliced onions, pineapple salsa, sour cream and cilantro. Here is how I built my Taco...:)


This taco recipe came from craving tacos but not necessarily craving the meat that usually comes along with them. I decided to switch it up and try making my classic tacos with mushrooms and guess what, it was a SUCCESS!
My recipes are written with the idea that parent and child will be cooking together in the kitchen!


Wednesday, October 12, 2011 - 4:34pm


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