Portabello Tacos
Servings
2Serving size
3 tacosThis recipe can be multiplied and the filling makes very good leftovers. Reheat the mushroom/onion filling gently and assemble the tacos just before serving.
Ingredients
| 1 Tbsp. Olive oil |
| 1 large White onions (thinly sliced) |
| 3 piece whole Mushrooms, portabella, raw |
| 1/4 cup No salt added vegetable stock |
| 1 tsp.. Honey |
| 1/2 tsp.. Ground cumin |
| 1 tsp. Chili powder |
| 1 tsp., leaves Dried oregano |
| 1/4 tsp. Salt |
| 1/8 Tbsp. Cayenne pepper (optional) |
| 1/2 tsp. Paprika |
| 10 cherry Grape or cherry tomatoes (halved lengthwise) |
| 2 cup shredded Iceberg lettuce |
| 2 Ounces Reduced fat monterey jack cheese (shredded) |
| 6 ounce Taco shells |
Instructions
When the oven comes to temperature, place the olive oil in the pan and add the onions. Roast for 10 minutes, tossing occasionally.
Meanwhile, remove the stem and scrape the gills from the portabello mushrooms, then cut into 1/2 inch slices.
After the 10 minutes of roasting, add the mushrooms to the pan, toss, and return to the oven. Roast for 5 minutes.
Toss and increase the heat to 425F.
Continue roasting for another 15 minutes, stirring occasionally.
While the mushrooms and onions are roasting, in a small bowl whisk together the vegetable stock, honey, cumin, chili powder, oregano, salt, cayenne, and paprika.
After the 15 minutes of roasting, add the sauce to the roasting pan, stir, and return the pan to the oven. Reduce the oven's heat back to 325F.
Roast for another 5 minutes, stirring occasionally.
To serve, divide the lettuce between 6 taco shells.
Add the mushroom/onion mixture, the cheese, and the tomatoes, and serve 3 tacos per person.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This recipe uses iceberg lettuce, which is lower in Vitamin K, and in small amounts (as in this recipe) can be safe for Coumadin (warfarin) users. For those who are not on warfarin, try using fresh spinach or arugula instead of lettuce.
When roasting the portabella mushrooms in the oven, they will give up a lot of water into the pan, which is why we turn up the oven’s temperature: to help the water evaporate.
This recipe is especially good with smoked paprika, if you have it.