Portobello Mushroom Tacos

Hi guys,

The first time I had mushroom tacos was last year when we were in California (LegoLand) on vacation and had dinner at a super good Mexican restaurant. I was looking at the menu for a vegan option and found their amazing “portobello fajita mushroom tacos” and they were delicious!! they were so good that we went back the next night and ate dinner there again just to have the tacos!!

When we came home, I was determined to try to replicate the tacos and played around with different recipes I found online; the problem was that most of them required longer cooking time for the mushrooms to marinate, so I decided to experiment with the recipes and try it my own way.

Now days this is one of my “go-to” dinner meals during the week, not only because they are super good, but because they only take about 30 minutes to make! We have these tacos often and my family LOVES them! It is a much healthier alternative to Steak tacos and they taste amazing in my opinion!

So here is what you will need:

4 Portobello Mushrooms
4 to 5 Bell Peppers (assorted colors)
1/2 Onion
2 tablespoons of Grapeseed Oil or Olive Oil
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and Pepper to taste
Corn or flour Tortillas (as many as you want to eat)

Instructions:

Preheat your oven to 400 degrees (Fahrenheit)
Wash and Slice the mushrooms, you can either leave or remove the stems, I used to remove them so they could look more like a piece of steak, but now days I just leave everything.
Wash and slice the onion and peppers.
Put all sliced veggies in a baking sheet and add the oil, dried oregano, ground cumin, chili powder, salt and pepper and mix to combine until they are all coated with the oil and spices.
Put baking sheet in the oven for 15 minutes. Make sure to shake the baking sheet after 10 minutes to ensure all the veggies are cooking evenly.
Pull out of the oven and start assembling on your tortillas.