I guess that #CookinginPajamas has sort of become a thing, some more weeks than others, and I made these Sheet Pan Portobello Mushroom Tacos last week on there that you’re seeing them on here. Your wish is my command and I live to serve.
Necessity is the mother of invention: I had a bag of ‘bellos, an onion begging to be used and an avocado. Tortillas were a quick run-in, run-out at the store, and for a night when I had no time at all the stand in front of the stove and babysit dinner while it cooked, the result was better than expected.
So good, that I had no qualms whatsoever about making them twice in one week.
The base is simple: portobello mushroom caps and red onion. I liked the idea of roasting them for more than ease; doing so means less oil (since stovetop cooking tends to result in using a lot), and a little crunch to the onions. I mean, I love onions any which way, but onion crunch are second only to fried. Because, ya know.
The seasoning is also simple. Homemade taco seasoning to the rescue, again.
Have you made it yet? What are you waiting for? Really, I’m asking.
Corn tortillas cooked dry in a pan (or better yet, toasted on a gas stove) make this whole deal gluten-free, whether or not it’s your thing. And to finish it, a sprinkle of cheese melts atop the whole thing the last few minutes in the oven. I like a nice sharp pepper jack, but this last batch I used a Habanero cheddar, and yikes, I was unprepared for that, but pleasantly surprised in the end. Avocados for the finale because, remember, they aren’t just for toast.
If I’m being honest, this might become a weeknight staple. Bringing back #TacoTuesday to any day of the week, because tacos = life.
Sheet Pan Portobello Mushroom Tacos
Portobello mushrooms, homemade taco seasoning and roasted with red onions, make up the base for these easy, healthy, gluten-free, sheet pan Portobello mushroom tacos.
Ingredients
- 1 pound Portobello mushroom caps, cut into chunks (like a tic-tac-toe grid)
- 1 large red onion (about 1 1/2 cups), sliced
- 2 TB olive oil
- 1 TB heaping, favorite taco seasoning
- 1/2 cup pepperjack cheese (or, more if you like!)
- 1 lime, juiced
- 4 corn tortillas
- 1 avocado, sliced
- 1/2 cup chopped green onions or cilantro
Directions
- Step 1 Preheat the oven to 350F.
- Step 2 Line a sheet pan with foil. Add the mushrooms and onions and toss with the olive oil to coat. Add the taco seasoning and toss to coat again. Place in the oven and roast for 45 minutes until the onions are slightly crispy and the mushrooms have wilted.
- Step 3 Once the ingredients have done roasting, use a spoon to gather all the ingredients to the center of the pan (they will have shrunk from when you originally put them on the pan). Sprinkle with the cheese and return to the oven for another 4 minutes until the cheese has melted. Squeeze the lime over the entire mixture.
- Step 4 While the mushrooms are roasting, slice the avocado and toast the tortillas.
- Step 5 To serve, divide the filling between all the tortillas. Top with avocado and green onions. Serve warm.
