Grilled Portobello & Poblano Tacos with Cotija Crema

I took the Blenditarian Pledge because this Blend & Extend concept is seriously legit!  I love mushrooms already, but I had no idea how packed with nutrients they are.  There are so many ways you can incorporate them into meals you already make, like tacos!  I made these Beef & Portobello Tacos with Cotija Crema for my first go at the #blendandextend concept.

Recipe and photo by Julie of Dailytiramisu.com.

Prep Time: 10 minutes | Cook Time: 10 minutes | Serves: 12

Ingredients

3 Portobello Mushrooms, finely chopped
500g high quality ground beef
1 small onion, finely diced
2 cloves garlic, finely minced
1/4 tsp paprika
½ tsp cumin

12 Small Flour Tortillas

Cotija Crema
1/4 cup mayonnaise
1/4 cup sour cream or crème fraiche
1/2 cup finely crumbled cotija or feta cheese, plus more for serving
1/2 teaspoon ancho or guajillo chili powder, plus more for serving
1 medium clove garlic, finely minced

Other Toppings
Corn
Avocados
Salsa
Sliced radishes
Cilantro

Limes, for a fresh burst right before serving

Method

1. Heat an oiled, large deep skillet to medium high heat and add in the onion. Let them soften, about 2 minutes and then add garlic, paprika, cumin and cook for another 2 minutes. Add the beef and mushrooms to onion mixture and cook until the beef has browned. Salt as needed.
2. Make the Cotija crema: combine mayonnaise, sour cream, cheese, garlic and chili powder in a large bowl. Stir until combined and set aside.
3. Wrap the pile of your flour tortillas in foil paper and warm them in your oven (I warm my tortillas for 6 minutes at 350 degrees F).
4. Create your taco: Add the beef and mushroom mixture to the centre of your tortilla. Add desired toppings. Top with the cotija crema and enjoy!

Portabella Mushroom BLTs

These healthy Portabella Mushroom BLTs are such a delicious spin on your favourite sandwich, and they are easily packed as a work lunch or enjoyed as a tasty last minute dinner!

Recipe and photo by Taylor from The Girl on Bloor.

Prep Time: 10 mins | Total Time: 30 mins | Serves: 4

Ingredients

2 tsp olive oil, divided
12 slices turkey bacon
2 portabella mushrooms, sliced
1 large field tomato, sliced
1 small red onion, thinly sliced
1 package arugula
4 whole wheat ciabatta buns
Mayo

Method

1. Heat 2 tsp olive oil in a large frying pan over med-high heat. Add turkey bacon, cooking slices for 4-5 minutes per side. Remove from heat. Add 2 tsp olive oil and then add mushrooms, sauteeing until just cooked.
2. Meanwhile, toast buns. Add turkey bacon, slice of tomato, mushroom slices, red onion, arugula and mayo in between each bun. Serve and enjoy!

Turkey Stuffed Mushroom Burger

Recipe and photo by Louisa of Living Lou

Prep Time: 10 mins. | Cook Time: 20 mins. | Serves: 4

Ingredients

4 medium sized Portabella mushrooms, stems removed and ribs scooped out
450g ground turkey
6 rashers of bacon, cut in 1 inch pieces
3 cloves garlic, finely diced
¼ cup cream cheese
2 green onions, sliced
olive oil for brushing mushrooms
shredded mozzarella cheese for topping

 

Method

1. In a frying pan over medium heat, fry bacon for 5-7 minutes. Remove from pan and set aside.
2. In the same pan, cook and crumble turkey for 5 minutes, or until fully cooked. Add in garlic, sauté for another minute.
3. Turn heat down to low and return bacon to pan. Stir in cream cheese and allow it to melt. Finally, stir in the green onions.
4. Brush the Portabella mushrooms with a little olive oil.
5. Using an ice cream scoop, scoop the turkey mixture into the mushroom caps and sprinkle with Mozzarella cheese.
6. Heat the barbecue on low heat. Place mushroom caps on grill and cook for 2 minutes covered. Uncover and cook for another minute. Finally, cover again and cook for another 2 minutes.
7. If cheese hasn’t fully melted yet, move mushroom caps to the upper part of the grill and cook for another 2-4 minutes.
8. Serve with a toasted bun and your favourite toppings.

 

Spicy Korean Fried Portobello Sandwich

A nice, plump portobello mushroom cap provides the perfect vehicle for this sandwich. Since it has a nice, meaty texture, it can hold up to the deep frying and still retain it’s shape and it’s the perfect size for a nice, crusty bun.

Recipe and photo courtesy of Carole from The Yum Yum Factor.

Prep Time: 40 mins. | Cook Time: 15 mins. | Makes: 4 sandwiches.

Ingredients

Mushrooms
4 large portobello mushroom caps, wiped clean
1/2 cup flour
1 tsp kosher salt and a few grinds black pepper
2 eggs, beaten
1/2 cup panko
2 tbls sesame seeds
scallion mayo
3 scallions
1/4 cup mayonnaise
Gochujang sauce
4 garlic cloves. grated
1” piece of ginger, grated
1/4 cup *gochujang
2 tbls dark soy sauce
1 tbls rice wine vinegar
3 tbls *brown rice syrup (or corn syrup)
2 tbls ketchup
1 tbls sesame oil
cucumber/daikon pickle
1/2 english cucumber, very thinly sliced
about a 3” length of daikon radish, very thinly sliced (you can sub in regular radish, until you have about 1/4 cup)
4 tbls sugar
1 tbls salt
1/2 cup white vinegar
For sandwiches: 4 crusty Portugese or Calabrese buns, *kimchi (optional)

Method

1. You can make the gochujang sauce, mayo and pickle ahead of time but don’t make the veggie pickle too far in advance or you lose the crunch – 1 hour at most.
2. To make the pickle, heat the vinegar until warm in a pot or in the microwave and stir in the sugar and salt and keep stirring until dissolved completely and set aside to cool. Put the daikon and cucumber in a shallow dish and cover with the vinegar, and let it sit, stirring from time to time, until you need them for the sandwiches.
3. To make the mayo, chop the scallions and put them, with the mayo, in a food processor and whiz till smooth. Set aside.
4. Mix all of the ingredients for the gochujang sauce together in a food processor or blender and whiz until well mixed. Set aside.
5. Make your dredge station: 1 shallow bowl with flour, salt and pepper, 1 shallow bowl with egg and then the third shallow bowl with panko and sesame seeds.
6. Roll each mushroom cap in the flour until completely coated, give it a shake and then coat it in the egg. Let the excess drip off before putting it in the bowl of panko, turning it around in the crumbs until it’s completely covered and remove to a rack set over a baking sheet. Repeat until all four are breaded.
7. Meanwhile, you are heating a deep pan or a pot with 3” of vegetable oil over med high heat until it reaches about 350-370F. To test, you can put a couple of panko crumbs in the oil and it should start sizzling right away and turn brown immediately. Carefully lower a mushroom cap into the oil and deep fry for 3-4 minutes, until really golden brown, turning occasionally. How many you cook at once will depend on the size of the pan – don’t crowd them.
8. When they are done, remove them back to the baking rack to drain.
9. Now, cut all of your crusty buns in half , butter them and toast them, either under the broiler or on a grill pan.
10. Heat the gochujang sauce for about 45 seconds in the microwave to soften it up. If you really like spicy food, carefully toss each mushroom cap in some sauce until coated. Otherwise, you will just drizzle some sauce on the mushroom when you construct the sandwich.
11. Smear some scallion mayo on the bottom bun and put the mushroom cap on top (if you didn’t coat in sauce, drizzle the gochujang on top).
12. Add a layer of pickled cucumber and daikon.
13. Spread a spoonful of kimchee on the very top.
14. Top with the cap of the bun and dig in.
*brown rice syrup, gochujang and kimchi can all be found at any Korean or Japanese grocery store or online

Warm Mushroom Salad

A warm mushroom salad with creamy goat cheese and balsamic vinaigrette. 

Recipe courtesy of Kevin from Closet Cooking.

Prep Time: 10 mins. | Cook Time: 25 mins. | Serves: 4

Ingredients

2 tablespoons butter
1 pound mushrooms, sliced
1 onion, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1 splash white wine or broth
6 cup salad greens
¼ cup balsamic vinaigrette
¼ cup sundried tomatoes, sliced
¼ cup pine nuts, toasted
½ cup goal cheese, crumbled

Method

1. Melt the butter in a pan over medium heat.
2. Add the mushrooms and sauté until they release their moisture and it cooks off, about 15 minutes.
3. Add the onion and sauté until tender, about 5-7 minutes.
4. Add the garlic and thyme and sauté until fragrant, about a minute.
5. Add the wine, deglaze the pan and cook the excess moisture off.
6. Assemble the salad and enjoy!
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