Mushroom & Gouda Tacos
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.
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!
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 Facebook, Pinterest, Instagram, YouTube 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)
- In large skillet, heat butter over medium-high heat. Add mushrooms; cook 6 to 7 minutes or until deeply golden brown; stirring occasionally.
- 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.
- 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.
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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.