Roasted Mushroom Tacos with Corn Salsa

I’ve been trying to eat more vegetarian/vegan meals since meat prices are so high right now.

So far, I’ve stuck to one meatless meal a week. This week I made tacos with all veggies and it was phenomenal.

Mushrooms have always been my favorite and they’re the perfect meat replacement, especially if cooked correctly.

Portobello mushrooms are key here. They’re thick, meaty, and easy to prepare.

You need to make sure you clean the mushrooms really well before cooking them, but DO NOT wash them under a steady stream of water. Mushroooms are nature’s sponge and will soak up a lot of water (they already contain a lot of water, too).

The easiest way to clean any mushroom is to use a damp paper towel and gently rub the dirt and grime off. It’s tedious, sure, but it’s the best way to clean mushrooms and it’s thorough.

Everything else about this recipe is easy, delicious, and perfect for a meatless meal.

Enjoy!

Roasted Mushroom Tacos with Corn Salsa

Servings: 4-6
Time: 35 mins
Difficulty: Easy
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Meatless tacos with roasted portobello mushrooms and spicy corn salsa.

Ingredients

4 large portobello mushroom caps, sliced

salt & pepper

1 TBS. olive oil

2 cans whole kernel corn, drained

1/2 red onion, diced

1/4 cup chopped fresh cilantro

1 tsp. cumin

1 jalapeno, minced

Juice of 1 lime

Tortillas, for serving

Cotija, feta, avocado, for serving

Directions

Preheat oven to 400 degrees. Place sliced mushrooms on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Roast mushrooms for 12 minutes or until browned and cooked through.
Meanwhile, make the corn salsa: in a large bowl, stir together corn, onion, cilantro, cumin, jalapeno, lime juice, salt and pepper.
Warm up flour tortillas. Place some mushrooms on tortillas and top with corn salsa, cheese, and avocado.

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