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Fried Mushroom Tacos

  • Prep 20 min
  • Total 55 min
  • Ingredients 9
  • Servings 6

Ingredients

Olive oil
1
cup white mushrooms, chopped
2
garlic cloves, grated or minced
2
sprigs fresh thyme
Salt, to taste
Black pepper, freshly ground, to taste
3
corn tortillas
1
cup shredded mozzarella cheese
1/2
cup shredded Parmesan cheese

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

While these tacos are delicious with just the cheese and mushroom filling, you might also try adding something fresh, such as baby spinach and tomatoes, while the tacos are still hot enough to be “opened.”

You can make tacos more interesting by adding different cheeses and fillings to the mix, and frying the tortillas until they’re crispy and golden brown. I’ve never been a fan of tacos made with hard, pre-made tortillas, but I do like the crunch-factor of this fried version. I used shredded mozzarella and Parmesan cheese in this recipe, but you can use any of your favorite cheeses. Queso manchego, goat and even cream cheese work well.

Directions

  • 1 Warm some olive oil in a medium-sized frying pan over medium heat, and add the chopped mushrooms. Move them around the pan to be sure they are evenly coated in oil. Mince or grate the 2 cloves of garlic over the mushrooms and add the sprigs of thyme.
  • 2 Once the chopped mushrooms are golden-brown on one side, move them around in the pan to evenly fry the other side. When they have shrunk in size, season with salt and fresh, black pepper, to taste. Remove from the pan and clean the frying pan with a paper towel; this same pan will be used to heat the tortillas.
  • 3 Heat some olive oil and add a tortilla to the pan, flipping it over so both sides are evenly cooked. The tortilla will soften.
  • 4 Add some of the mozzarella cheese to the tortilla, along with approximately 1 tablespoon of the mushroom mix, followed by some of the Parmesan cheese as the final layer.
  • 5 Carefully use a spatula to fold the tortilla in half so you’re left with 1 stuffed taco. Flip it a few times so both sides of the taco are crispy and golden. You should now have enough space to begin heating up the next tortilla. Repeat all cooking steps to prepare a total of 3 fried tacos.

You can make tacos more interesting by adding different cheeses and fillings to the mix, and frying the tortillas until they’re crispy and golden brown. I’ve never been a fan of tacos made with hard, pre-made tortillas, but I do like the crunch-factor of this fried version. I used shredded mozzarella and Parmesan cheese in this recipe, but you can use any of your favorite cheeses. Queso manchego, goat and even cream cheese work well.

Rate and Comment

Madelyn Rodriguez Madelyn Rodriguez
September 9, 2015

You can make tacos more interesting by adding different cheeses and fillings to the mix, and frying the tortillas until they’re crispy and golden brown. I’ve never been a fan of tacos made with hard, pre-made tortillas, but I do like the crunch-factor of this fried version. I used shredded mozzarella and Parmesan cheese in this recipe, but you can use any of your favorite cheeses. Queso manchego, goat and even cream cheese work well.