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Succulent Mushroom Taco’s

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  • Serves: 4-6
  • Prep Time: 10 mins
  • Ready in: 10-15 mins
  • Difficulty: Moderate
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Succulent Mushroom Taco’s

The good thing about this dish is that it will keep for a few days in the fridge. You can vary the heat of the dish by adding more or less chilli. This recipe is fairly mild.


  • 4 tbspn olive oil
  • 1 small onion, roughly copped
  • 2 tsp finely chopped fresh red chilli
  • 3 garlic cloves, chopped
  • 2 tsp chopped fresh oregano
  • 500g mixed mushrooms, flat, brown, portabello – roughly chopped
  • 225g mature cheddar cheese, roughly grated
  • 200ml soured cream plus extra to serve
  • 2 tbsp fresh chopped coriander, plus extra to serve
  • 4-6 small soft flour tortillas
  • salt and freshly ground black pepper
  • fresh lime wedges, to serve

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  • Pre heat the oven to 180°C, Gas 4.
  • Heat half the oil in a large pan or wok, and add the onion, chilli, garlic and oregano, cook until the onion has softened, stirring occasionally. Remove from the wok and place in a bowl.
  • Heat the remaining oil in the pan and add the mushrooms. Cook over a high heat (the hotter the better) until softened, try to singe the mushrooms.
  • Spoon the mushrooms into the bowl with the onions. Add the cheese, soured cream and coriander, then season generously and stir well.
  • Immediately divide the mixture among soft tortillas, roll up and serve with the extra soured cream, coriander and wedges of fresh lime. 

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