BBQ mushroom tacos.

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Okay.. so these tacos.  How do I explain how much I loved these tacos?  I have no idea how I came up with bbq mushrooms, but it sure was a success.  Instead of sautéing these shiitake mushrooms, I baked them.  Sautéing mushrooms can create a lot of moisture and from what I have found, all the seasoning just comes right off of them because of that water!  So, I decided to coat the mushrooms in seasoning and olive oil and bake them in the oven to dry them out slightly.  Then I put them in a taco and topped it with ALL the toppings.  So this recipe is vegan, minus the tortillas I used!  But you can use vegan tortillas! 🙂

Recipe: (serves 2-3)

  • 2 5 oz. packages of sliced shiitake mushrooms
  • 2 Tablespoons sweet mesquite seasoning (I got this from Costco – amazing!)
  • 2 Tablespoons bbq sauce
  • 1 Tablespoons olive oil
  • 1 Tablespoon paprika
  • Sprinkle of cayenne pepper – your choice how much!
  • 1/2 teaspoon red pepper flakes
  • salt & pepper to taste
  • 1 red pepper, diced small
  • 1/2 red onion, diced small
  • 1 cup thinly sliced kale, massaged with olive oil & rice vinegar
  • juice from 1 lime
  • hummus, your choice!  (I used Hope Foods spicy avocado hummus.)
  • tortillas (I used Siete Foods coconut flour tortillas – these are not vegan!)
  • hemp hearts, for topping

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Instructions:

  1. Preheat oven to 350 degrees.
  2. Place mushrooms in a large bowl – make sure they’re washed!
  3. Add mesquite seasoning, bbq sauce, paprika, cayenne pepper, salt and pepper.
  4. Mix together until all the mushrooms are coated.
  5. Transfer to a baking sheet and spread out the mushrooms in one even layer.
  6. Bake for about 15 minutes or until mushrooms are dried out but not TOO dry.  You don’t want them to be too crispy.
  7. Put peppers and onions into a bowl and add lime juice, salt and pepper and mix together.
  8. Time to build your tacos – warm up a tortilla, top with mushrooms, red pepper & red onion mixture, kale, hummus and hemp hearts.
  9. AMAZING!!!  Enjoy!

 

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