• Ingredients:
  • 6 FunGuy Portobello mushrooms
  • 6 tablespoons olive oil, divided
  • 1 onion, diced
  • 1 small bell pepper, diced
  • 2 tomatoes, diced
  • 1 pound ground beef
  • 2 tablespoons taco seasoning
  • 1 teaspoon coarse salt
  • 2 limes, divided
  • ½ bunch cilantro
  • 1½ cups cooked rice
  • ½ tablespoons tomato paste
  • pinch of salt
  • 1½ cups refried beans
  • 6 6-inch tortillas (corn or wheat)
  • 2 cups shredded lettuce
  • 1 cup shredded cheese (optional)
  • 6 tablespoons sour cream (optional)
  • salsa or pico de gallo (optional)

Tacos may be for Tuesdays, but taco salads are for the day after! Especially when stuffed into our FunGuy portobello mushrooms.

This week’s recipe is especially fun with with the instructions for flavorful taco meat, tomato rice, and refried beans that, when doubled, can be two meals in one; tacos on Tuesday and our Portobello taco salads the day after!

DIRECTIONS:

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth. Pop out the stem using your thumb and discard before placing the mushroom caps, hole side down, on the baking sheet and drizzle approximately half of the olive oil over them. Bake the portobellos in the oven for 15-20 minutes, turning half way through, until tender. 
  3. While the mushrooms cook, prepare the salad fillings. 
  4. Add half of the remaining olive oil to a skillet over medium high heat. Toss half of the onion into the skillet and cook one minute, then add in the bell pepper, and cook another 2-3 minutes. Add the ground beef to the pan and break it apart with a wooden spoon or spatula. Season it with the taco seasoning and salt, stirring well to combine. Cook the meat, stirring occasionally, 7-8 minutes or until browned on all sides. Cut one lime in half and squeeze it over the meat and stir again. Transfer to a bowl, cover, and set aside until ready to assemble the salads. 
  5. In the same pan, heat the refried beans, stirring frequently until thoroughly warmed; about 3-4 minutes. Transfer to another bowl and cover until ready to assemble the salads. 
  6. In an sauté pan over medium heat, add the last of the olive oil and toss in the other half of the onion. Sauté the onion for one minute then add 2/3rds of the tomato to the pan and cook 2-3 minutes. Add the cooked rice and tomato paste to the pan and stir well to combine. Cook the rice 3-5 minutes or until the rice is warmed through. Cut the other lime and squeeze the juice over the rice, stir, taste and season with salt if necessary. Turn off the heat, cover and set aside until ready to assemble the salads. 
  7. Reduce the heat of the oven to 300F and lay the tortillas out in a single layer on the baking sheet. Bake the tortillas in the oven to warm and toast while assembling the salads. 
  8. To assemble the salads, place a Portobello mushroom on a plate and fill with refried beans, tomato rice, ground beef, left over diced tomato, cheese, sour cream, lettuce, and salsa or pico de gallo. 
  9. Once the salads are ready, remove the tortillas from the oven and cut them into triangles to serve with each portobello taco salad.
  10. Serve immediately! 

Have a Fun meal!