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Roasted Portobello Mushroom Tacos

Roasted Portobello Mushroom Tacos with Creamy Slaw and Crispy Shallots

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We’re of the mindset that tacos are the perfect vehicle for, well, everything. Here, warm corn tortillas encase spiced roasted mushrooms. A creamy, citrusy cabbage and carrot slaw adds richness to the dish, which achieves next level texture with a garnish of crispy shallots. This isn’t your average taco night!
  • < 600 Calories
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Michelle

By Chef Michelle

Ingredients & Equipment

What we send

  • lime
    • 1
    • lime
  • shallots
    • 2
    • shallots
  • garlic
    • 1 clove
    • garlic
  • portobello mushrooms
    • 4
    • portobello mushrooms
  • fresh cilantro
    • 1/8 ounce
    • fresh cilantro
  • scallions
    • 2
    • scallions
  • ground coriander
    • 1/4 teaspoon
    • ground coriander
  • ground cumin
    • 1/2 teaspoon
    • ground cumin
  • smoked paprika
    • 1/4 teaspoon
    • smoked paprika
  • corn tortillas
    • 6
    • corn tortillas
  • mayonnaise
    • 3 tablespoons
    • mayonnaise
  • reduced-fat sour cream
    • 3 tablespoons
    • reduced-fat sour cream
  • shredded red cabbage
    • 1 1/2 cup
    • shredded red cabbage
  • shredded carrots
    • 1 1/2 cup
    • shredded carrots

What You’ll Need

  • olive oil
  • canola oil
  • kosher salt
  • black pepper
  • baking sheet
  • aluminum foil
  • 12" large pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Halve lime. Peel shallots and thinly slice into rings. Mince garlic. Wipe mushrooms clean with a damp paper towel and cut into ¼-inch slices, discarding stems. Rinse cilantro and roughly chop leaves, discarding stems. Rinse scallions, trim and discard roots, and thinly slice.
  2. Roast Mushrooms

    Roast Mushrooms

    On a baking sheet, toss mushrooms with spice mix, 1½ tablespoons olive oil, ¾ teaspoon salt, and pepper as desired. Arrange in a single layer, transfer to oven, and roast until lightly browned and tender, about 15 minutes.
  3. Warm Tortillas

    Warm Tortillas

    Stack tortillas, wrap in foil, and place in oven to warm until ready to use.
  4. Make Slaw

    Make Slaw

    While mushrooms roast, whisk together mayonnaise, sour cream, garlic, juice of 1 lime, and cilantro in a large bowl until fully combined. Season with ¼ teaspoon salt and pepper as desired. Add slaw mix and scallions and toss to coat.
  5. Fry Shallots

    Fry Shallots

    Heat 3 tablespoons canola oil in a large pan over medium-high heat. When oil is shimmering, add shallots in a single layer and fry without moving until crisp on bottom, about 1 minute, then stir and continue cooking until crisp all over, about 2 minutes more. Using a slotted spoon, transfer to a paper towel-lined plate to drain.
  6. Plate Tacos

    Plate Tacos

    Top tortillas with roasted mushrooms. Add slaw and garnish with crispy shallots. Enjoy your killer taco night.
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