Mushroom Tacos

Updated: Jun 17, 2021


2 tablespoons extra-virgin olive oil

1/2 onion, finely chopped

1 small chili, finely chopped

2 cloves garlic, minced


340g mushrooms, thinly sliced

1 1/2 teaspoons dried oregano

8 corn tortillas

1/2 cup goat cheese or feta (optional)

100g green lentils, cooked & drained


  1. Heat oil in a large skillet over medium-high heat.

  2. Saute onion, chilli, garlic, and 1/4 teaspoon salt until onions are translucent, 2 to 4 minutes.

  3. Add mushrooms and cook, stirring, over high heat, until mushrooms turn deep golden brown and release their liquid, 4 to 6 minutes.

  4. Remove from heat and sprinkle with oregano. Divide mushroom mixture among tortillas and sprinkle with Parmesan.

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