Mushroom & Gouda Tacos

Mushroom & Gouda Tacos - Have $10 and 20 minutes? This healthful but flavorful vegetarian meal can be on your dinner table in a flash! |

We know that many people have resolutions for the new year that involve healthy eating (maybe eating more vegetables?). But I’m willing to bet that almost as many people have a resolution to save more money. I know that we still have a final payment to make on the dream kitchen remodel, and after that, I’d like to save for future travel, and maybe a bathroom remodel somewhere down the line. Sorry, I feel like the word “bathroom” shouldn’t be mentioned near photos of food. Shoot. A “future home remodel.” There.

Mushroom & Gouda Tacos - Have $10 and 20 minutes? This healthful but flavorful vegetarian meal can be on your dinner table in a flash! |

Well, every little penny helps when you’re saving for a vacation or a home project, and Milk Means More is here to help, by bringing you budget-friendly meals this month! When cooking on a budget, I turn to ingredients that pack a big flavor punch, like the deeply browned mushrooms and smoked gouda cheese in these Mushroom & Gouda Tacos.

The smoky quality of the cheese almost makes these tacos taste as if they have some meat, when in fact, they’re 100% vegetarian. Red bell pepper, corn, cilantro and a dollop of sour cream round out this affordable but super flavorful meal!

Mushroom & Gouda Tacos - Have $10 and 20 minutes? This healthful but flavorful vegetarian meal can be on your dinner table in a flash! |

The dairy products used in these Mushroom & Gouda Tacos were produced by members of the United Dairy Industry of Michigan. For more information on UDIM and to find out why Milk Means More, please visit their website and connect with them on FacebookPinterest, InstagramYouTube and Twitter.

Mushroom & Gouda Tacos

Yield: 4 servings (3 tacos each)

Prep Time: 10 minutes

Cook Time: 10 minutes


  • 2 tablespoons unsalted butter
  • 16 ounces button mushrooms, sliced
  • 1 red bell pepper, diced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 cups fresh or frozen corn kernels (thawed if frozen)
  • 1 cup chopped fresh cilantro leaves
  • 12 corn tortillas, warmed
  • 4 ounces smoked Gouda cheese, shredded
  • 1 lime, cut into wedges
  • 1/2 cup sour cream
  • Hot sauce, for serving (optional)


  1. In large skillet, heat butter over medium-high heat. Add mushrooms; cook 6 to 7 minutes or until deeply golden brown; stirring occasionally.
  2. Stir in red bell pepper, salt and pepper. Cook 2 minutes or until pepper is softened, stirring frequently. Stir in corn; cook 1 minute or until corn is warmed through. Remove from heat; stir in cilantro.
  3. Divide vegetable mixture between corn torillas and top with cheese. Serve tacos with lime wedges, sour cream and hot sauce, if desired.

Home Chef Tip: To get deeply golden brown sautéed mushrooms, use the largest skillet you can get your hands on. A crowded skillet means the mushrooms will steam instead of getting nice and brown. Also - hold off on the salt until the mushrooms are done browning. Salt too early, and you'll draw the moisture out of the mushrooms, which again means steaming, not browning.

Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!

Disclosure: As a Milk Means More Ambassador, this post was sponsored by The United Dairy Industry of Michigan. Posts like this help me pay for the costs associated with this blog (groceries … lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.

Stay Connected


  1. These look SO good! My goal in February is to eat in for every meal – while I love cooking, I love finding tasty places to dine in Tampa as well…but I want to see if A) how much money I will save by dining IN and B) if it will help with weight loss or attempting to. P.S. Love the kitchen remodel!

    • Oh, GREAT goal, Nichole! I’ll admit that we’ve slipped into eating out/getting carryout more than we used to. I think we got in the habit of it during the whole kitchen remodel, and it’s a hard habit to break. We used to cook at home 6 nights a week, and I want to get back to that. Thanks so much for stopping by!

  2. I have to admit, eating more veggies is one of our goals going into the new year. So far, so good and I must say – these mushroom tacos are perfect to stay true to this goal! These are beautiful 🙂

    • Thanks so much, Liren! Eating mushrooms almost doesn’t seem like eating vegetables to me. Well, I guess they are technically a fungus, right? But they’re just so darn tasty that I could eat them every day and never tire of them!

Leave a Reply

Your email address will not be published. Required fields are marked *