White Mushroom Tacos
It doesn't need to be Meatless Monday or even Taco Tuesday to love these Mushroom Tacos with bell peppers, corn and Gouda cheese that come together in just 20 minutes.
Ingredients
- 2 tablespoons unsalted butter
- 16 ounces button mushrooms sliced
- 1 red bell pepper diced
- ½ teaspoon kosher salt
- ¼ 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
- ½ cup sour cream
- Hot sauce for serving (optional)
Instructions
- 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 bell pepper, salt and pepper. Cook 2 minutes or until bell 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 tortillas and top with cheese. Serve tacos with lime wedges, sour cream and hot sauce, if desired.
Notes
- 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.
Calories: 472kcal, Carbohydrates: 56g, Protein: 18g, Fat: 23g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 64mg, Sodium: 745mg, Potassium: 788mg, Fiber: 9g, Sugar: 10g, Vitamin A: 1763IU, Vitamin C: 48mg, Calcium: 309mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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