Vegan Tacos with Roasted Portobello Mushrooms Recipe
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
45 minutes
At the heart of these mouthwatering tacos are tender roasted portobello mushrooms, their earthy richness complemented by the sweet char of peppers and onions. Seasoned to perfection with Spicelopedia™ Southwest Zesty Fiesta seasoning, every bite is a burst of savory delight, with hints of smoky warmth and a subtle kick of spice. The marriage of hearty mushrooms and crisp, caramelized vegetables creates a symphony of taste that satisfies both the palate and the soul.
Ingredients
- 5, packages of fresh portobella mushroom caps, 2 per package
- 1 small red onion, thinly sliced
- 1, 16 oz. packages of fresh tri-colored sweet peppers, seeded and cut in strips
- 2 Tbsp. olive oil
-
2 tsp. Spicelopedia™ Southwest Ziesty Fiesta seasoning
- 8 flour tortillas, warmed
- 1/2 cup prepared salsa verde
Directions
- Line a baking sheet with parchment paper. Wipe any dirt off the mushroom caps with a wet paper towel. Using a small spoon, gently scrape out the gills on the underside of the mushroom cap. Roast caps 20-25 minutes until they are dried out.
- Place sliced red onions in a bowl of cold water. Heat a large skillet on medium high heat then add half the olive oil. Add the peppers and stir fry until tender and lightly browned. Season with 1 tsp. Spicelopedia™ Southwest Ziesty Fiesta seasoning.
- Remove the mushroom caps from the oven. Add the mushrooms, remaining oil, and remaining seasoning to the peppers in the pan and heat until all ingredients are warm.
- Drain the onions and pat dry. Divide the mushrooms, peppers, and onions between the warm tortillas. Top with salsa verde. Garnish with lime wedges.
Recipe Note
Try adding extra toppings like sliced avocado.