Mushroom Tacos
Make the best Mushroom Tacos with this easy recipe featuring flavorful sautéed mushrooms and melty cheese folded up in a crispy tortilla! These vegetarian tacos are easy to make in less than 30 minutes for a simple and delicious Mexican meal.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 pound baby bella mushrooms, sliced (or your favorite mushroom variety)
- 1 tablespoon soy sauce, or 1 teaspoon salt
- ¼ cup vegetable broth
- 2 teaspoons taco seasoning, click link for my recipe
- 8 flour tortillas, fajita size (6 inches)
- 1 cup oaxaca cheese, shredded (or monterey jack cheese)
Instructions
- Clean the mushrooms with a damp paper towel. Slice them into thick slices.
- Add the butter and olive oil to a large skillet on the stove over medium-high heat. Once the butter has melted, add the mushrooms and soy sauce to the skillet, stir to combine everything in the skillet, then cook for 5 minutes without stirring.
- Add the vegetable broth to the skillet and allow it to evaporate, this will take approximately 8-10 minutes.
- Once almost all of the liquid has cooked out of the skillet, add the taco seasoning to the skillet with the mushrooms. Cook for an additional 3-4 minutes, then remove the mushrooms from the heat.
- Heat another large skillet on the stove over medium-high heat.
- Coat the skillet with cooking spray, or brush the skillet with vegetable oil.
- Add a tortilla to the skillet, add 2 tablespoons of shredded oaxaca cheese to one side of the tortilla.
- Top the cheese with about ¼ cup mushrooms, then fold the tortilla over the mushrooms and cheese.
- Cook for 30-60 seconds, or until the cheese melts in the taco.
- Remove the mushroom taco from the skillet and repeat, making as many tacos as you’d like. Continue to spray the skillet between tacos with cooking spray. Depending on the size of your skillet, you should be able to make at least two tacos at a time.
Notes
- My favorite way to top these tacos is with salsa macha. You can also serve them with Chipotle Sauce, Guacamole, or Taco Bell Quesadilla Sauce.
- Store leftover sauteed mushrooms in an airtight container in the fridge for up to 5 days. Reheat the mushrooms in the microwave for 60 seconds before preparing more tacos in a skillet on the stove.
- To make this recipe gluten free, use gluten-free soy sauce, also known as tamari, or replace the tablespoon of soy sauce with 1 teaspoon kosher salt. Use corn tortillas to make the tacos.
- If using corn tortillas to make the tacos, heat them up first to make them more pliable. Wrap damp paper towels around a stack of corn tortillas, then microwave them for 60 seconds. This will prevent them from ripping in the skillet while preparing the tacos.
- To make this recipe vegan, omit the butter and add an additional 2 tablespoons olive oil. Replace the oaxaca cheese with a vegan mozzarella-style cheese.
Nutrition Facts
Serving 1tacoCalories 268kcal (13%)Carbohydrates 19g (6%)Protein 10g (20%)Fat 17g (26%)Saturated Fat 9g (45%)Polyunsaturated Fat 1gMonounsaturated Fat 4gCholesterol 18mg (6%)Sodium 646mg (27%)Potassium 297mg (8%)Fiber 1g (4%)Sugar 2g (2%)Vitamin A 112mg (2%)Calcium 71mg (7%)Iron 1mg (6%)
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