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Roasted Mushroom Tacos with Pineapple Miso Dressing

Roasted Mushroom Tacos with Pineapple Miso Dressing

Try a plant based twist for Taco Tuesday! These King Oyster mushroom tacos with a pineapple miso dressing make a unique, Asian inspired meal the whole family will enjoy!

Let’s “taco bout” it! Taco Tuesday has become very popular on social media lately and for good reason. Tacos are, as we know, delicious, but they are also extremely versatile.  Whether it is vegetarian, gluten free, or dairy free, tacos can meet your dietary needs. The basics of a taco include your choice of protein, vegetables, and toppings. Another plus? Taco dinners are affordable! This simple-to-make meal consists of tortillas that can average under $3 for a pack ranging from twelve to even thirty count. Any leftover tortillas can easily be frozen and used for a quick weekday meal. Did I mention these mushroom tacos took less than 30 minutes to make?

“Tastes Like Chicken”

Most traditional ingredients in tacos are of Mexican cuisine.  I wanted to try a fun take on tacos by using King Oyster mushrooms that I had recently purchased at the local asian market. If you are not familiar with King Oyster mushrooms, these are your new favorite meat alternative! Some will say they taste like chicken, or even scallops. I first tried them with pasta over the summer for a seafood substitute; let’s just say I fell in love.

King Oyster mushrooms look just as they sound:  they are a “king size” version of the oyster mushroom. Don’t let the funny appearance fool you, once sliced, they look like scallops or white meat. Unlike other mushrooms with a woody-textured stem, you can eat the entire king oyster mushroom. Try these delicious mushrooms in any dish you choose. Instead of tacos, they are excellent in pasta, stir fries, soups, and even as a side with your favorite meat dish.  The food blog, The Kitchn, has an excellent article for more about King Oyster mushrooms.

 

mushroom tacos
Is it sliced King Oyster Mushrooms or scallops?

 

Mushroom Tacos for a Plant-based Taco Tuesday!

Mushrooms are an excellent source of protein for a plant-based, meat free meal. Did you know these fabulous fungi rich in vitamins and minerals are also immune-boosting? High in Selenium and Niacin, mushrooms are being studied for their potential use in fighting inflammation and strengthening our immune defense system.

For this recipe, I roasted the mushrooms to bring out more flavor. If you prefer not using your oven, sauteeing makes them just as tasty.  For an asian inspired meal, I topped the mushroom tacos with antioxidant-boosting red cabbage and carrots. Regular green cabbage can also work here to give it a crunchy texture with additional nutrition benefits. I used a miso dressing balanced with sweet pineapple instead of avocado. Miso gives it a nice umami taste, but if you do not have miso, feel free to use more plain yogurt for a creamy texture. Personally, I absolutely love mushrooms.  If you can’t stand mushrooms (I know you are out there!) feel free to try it with beans or tofu as a lean protein and plant based substitute.

 

Roasted Mushroom Tacos with Pineapple Miso Dressing

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4

Serving Size: 2-3 tacos

Roasted Mushroom Tacos with Pineapple Miso Dressing

Ingredients

  • 8-12 ounces King Oyster Mushrooms, cleaned and sliced (or any mushroom variety of your choice)*
  • Olive oil to taste
  • 10-12 small corn or flour tortillas (if gluten sensitive, make sure certified gluten free)
  • Optional toppings: red cabbage, carrots
  • Pineapple Miso Dressing:
  • 3/4 cup frozen or fresh pineapple chunks
  • 2 tablespoons soy sauce (if gluten sensitive, use Gluten Free certified Tamari)
  • 1 tablespoon Miso paste
  • 1 teaspoon crushed garlic
  • 1/4 cup loosely packed fresh basil leaves, stems removed
  • 1 teaspoon sesame oil
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup plain yogurt (replace with dairy alternative if vegan preferred)

Instructions

  1. Preheat oven to 450 degrees F. Place the sliced mushrooms on a sheet pan or cookie sheet. Toss with olive oil and black pepper. Do not add salt just yet because it will cause the mushrooms to shrink. Feel free to add salt after cooking.
  2. Roast for 20 minutes or until desired level of roasting.
  3. While the mushrooms cook, place all of the ingredients of the dressing in a food processor or blender. Pulse until smooth and creamy. Set aside.
  4. Warm the tortillas in the oven while the mushrooms have a few minutes of cooking remaining.
  5. Once the mushrooms and tortillas are ready, fill the tacos with the mushrooms and add any toppings of your choice (I used cabbage and carrots) and the dressing.
  6. For a complete and balanced meal, serve with a side salad or non-starchy vegetable of your choice.

Notes

* King Oyster Mushrooms do not require removing the stem. If you are using other mushrooms, I would recommend removing the stems as other types have a woody texture.

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