Grilled Mushroom Breakfast
This delectable dish features Swiss brown or Portobello mushrooms filled with garlic and butter, served alongside perfectly poached eggs and a herb-infused sour cream. Recipe written by Luke Croston.
30 minutes
4
All Year
Have you tried the Blend?
Try out these Beef and Mushroom Blended Tacos for a healthy spin on taco night! This recipe is made with a 70% Mushroom + 30% Beef Mince blend!
This recipe was created by Blenditarian!
Ingredients
- 350g flat mushrooms, finely diced
- 150g beef mince
- 1 tbsp olive oil
- 1 onion, diced
- ¼ cup water
- 10 hard or soft taco shells
- 4 cos lettuce leaves, shredded
- 1 avocado, diced
- ½ Spanish onion, finely diced
- 1 lime, cut into wedges
- 1 tomato, diced
- ¾ cup grated tasty cheese
- ¼ cup sour cream
- Coriander, to serve
- 1 tbsp chilli powder
- ½ tsp garlic powder
- ½ tsp paprika
- 1 ½ tsp ground cumin
- ¼ tsp dried oregano
- 1 tsp salt
Method
- Preheat oven to 160℃.
- Place hard taco shells on a baking tray. If making soft tacos, wrap the tortillas in foil and place on an oven tray.
- Heat oil in a large pan over medium heat. Add onions and cook until translucent.
- Add mushrooms and cook for 2-3 minutes or until the mushrooms are tender. Add beef mince and chosen taco seasoning ingredients. Stir to combine and continue to cook for a further 2-3 minutes until the meat is cooked through and spices are fragrant.
- Add water to the pan and simmer for 1-2 minutes.
- Place tacos in the oven to warm through.
- To make the guacamole, combine avocado and Spanish onion in a bowl. Add lime juice to taste and mix to combine.
- Assemble tacos by adding mushroom mixture, lettuce, guacamole, tomatoes, cheese and sour cream to the shell or tortilla. Garnish with coriander.