Portobello Tacos

Shrooms, man.

Portobello mushrooms as a protein can work out exceptionally well. From burgers or shwarma to cheesesteak, the texture and flavor of mushrooms can add a lot to a dish. They're more affordable than meat most times and cook quickly.

I was looking for an easy dinner overnight and stumbled into tacos. That's what life is like these days; chaos all the time means creative time can feel more condensed than normal; I've got to think quickly and get started fast.

All there was to it was slicing the peppers, tossing in seasoning, and cooking in some cooking oil on the stove for about 7 minutes. It's a breeze!

I served these topped with salsa, cheese, and some chipotle ranch. 

Are they meat-like? No, you aren't going to trick anyone into thinking this is carne asada. I've eaten ample vegan food, and sofar, the closest I've come to being tricked was sausage, but that's different texture-wise. 

However, mushrooms are dense enough to have a meaty feel, and portobellos in particular have a somewhat meaty taste.

All in all, the big benefit here is that you can make dinner in less than 10 minutes and on a budget. It's a great way to get some extra veggies and flavor in your life! 

Portobello Tacos Recipe

Ingredients:

2 portobello mushroom caps

1 tablespoon cooking oil (I used avocado)

2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon minced garlic

Instructions:

Cut portobello mushrooms into cubes. Add oil to a medium skillet and heat to medium-high. Add mushrooms and begin cooking. Add seasoning and toss to coat. Cook for 7-10 minutes, until mushrooms are soft. Serve with desired toppings on taco shells.