Mushroom and Cheese Tacos

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Wednesday, December 7, 2011

Mushroom and Cheese Tacos

A nice vegetarian recipe with mushrooms, gruyere cheese and a light chili flavor! ...

by Erika Nicole Kendall

2 TB. sunflower oil
2 6-oz. pkgs. sliced portobella mushrooms
1 medium onion, minced
1 carrot
2 tsp. chili powder, divided in individual teaspoons
1-2 TB. balsamic vinegar
1/4 Cup water
1 Cup Gruyère or Chihuahua cheese, shredded
8 tortillas

Heat the oil in a large frying pan over medium-high heat. Add the mushrooms and onion and cook until browned, turning carefully. Once browned and juicy, use a potato peeler to shred the carrot over the top of the mushrooms. Sprinkle on 1 tsp. of the chili powder. Shake the pan to toss the mushrooms, and then add the remaining chili powder. Splash on the balsamic vinegar, add the water, and let simmer until hot. Stir in the cheese; it will melt quickly. Wrap in soft shell tacos.

tagged: carrots, mushrooms

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7 Responses to “Mushroom and Cheese Tacos”

Monika

1

Yummy! I have never seen portobello mushrooms here in germany but I think I will use large champignons. Are these 8 servings or 4 (two wraps per person)?…you see I am still struggling w/portion control
Reply
- Erika
  
  1.1
  
  These are two-per-person, here. I think any big meaty mushroom like a portobello would work.
  
  Really, I may try these with some mini button mushrooms I’m looking to use, too. I think with the right seasonings, you could flip the dish any way you wish.
  
  Let me know how it goes!
  Reply
Sacha28

2

Just cooked this and it TASTES GREAT. I added some green peppers and substituted Mexican (4 different cheeses) blend for the other cheeses and loved it. I will be cooking again tomorrow. Oh, I also use Red Wine Vinegar instead of the Balasmic. It still was good and FILLING.
Reply
ChellBellz

3

I tried this…I also added Spinach…but I think next time i’ll go lighter on the balsmic. It kinda missed up my Chili Taste… Very Good though.
Reply
Bannef

4

I had this for dinner last night, it was sooooo goooood… I added 1/2 a pepper I had laying around and used whatever hard cheese I had in my fridge (I wish I still had the label – it was really good, and I got it at this place with five billion cheeses so I’ll never find it again ), and it was delicious! Also it was totally clean!!!… Except the tortilla. I bought processed tortillas without noticing (whole wheat =/= clean, whoooops…), but oh well, I’ll do better next time!

I was wondering – in the future would it be possible for you to say the number of servings your recipes make? This was easy to divide up, but that’s why I made it instead of some of your other very enticing looking recipes… I have trouble with portion control in general, and since I’m just cooking for one it’s easier to know how many portions there were to begin with.

And THANK YOU, you have no idea how much less confusing you have made the parts of my life that are food related.
Reply
- Erika Nicole Kendall
  
  4.1
  
  I unfortunately cannot do serving sizes for the same reasons I don’t do “nutritional information.” When it comes down to it, I think the concept of “pre-calculated serving sizes” (much like “pre-calculated nutritional info”) is a crock, and you’re better off counting the calories and determining your own needs for yourself.
  Reply
  - Ethel
    
    4.1.1
    
    I dont even think you should worry about calories with this dish. The absence of meat makes it a better choice than the traditional tacos. Erika thank you for this recipe I hope my children enjoy it!
    Reply

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