Name: Shredded Mushroom Carnitas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4-6 large portabella mushrooms, cleaned, stemmed and gills removed; 1 tablespoon olive oil; 2 tablespoons taco seasoning; 12 (6-inch) corn or flour tortillas; 1/2 small white onion, finely chopped; 2 radishes, thinly sliced; 1 jalapeno, thinly sliced into rounds; Chopped fresh cilantro, for garnish; Lime wedges, for serving

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Prep Time 10
Cook Time 20
Total Time 30 minutes
Yield 4 1x

Entrees

A tasty twist on a taco night classic: bake, season and shred juicy portabella mushrooms in place of traditional carnitas.

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Ingredients

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4–6 large portabella mushrooms, cleaned, stemmed and gills removed
1 tablespoon olive oil
2 tablespoons taco seasoning
12 (6-inch) corn or flour tortillas
1/2 small white onion, finely chopped
2 radishes, thinly sliced
1 jalapeno, thinly sliced into rounds
Chopped fresh cilantro, for garnish
Lime wedges, for serving

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Instructions

Preheat oven to 425°F and line a rimmed baking sheet with parchment paper. Brush mushrooms evenly with olive oil. Season both sides of mushrooms with taco seasoning, and place, stem-side-up, on prepared baking sheet. Bake until mushrooms are tender, about 20 minutes. Transfer mushrooms to a large bowl, and shred into bite-sized pieces using two forks.
Top each tortilla with mushroom mixture, onion, radish, jalapeno and cilantro. Serve with lime wedges, and enjoy.