recipe of the month


50/50 Blended Tacos

Month: May 2019
Author: The Mushroom Council



1 Teaspoon chili powder

1/4 Teaspoon garlic powder

1/4 Teaspoon onion powder

1 Teaspoon ground cumin

1 Teaspoon salt

1/2 Cup water

1 Pound of your favorite mushroom variety, finely chopped (suggested: crimini or white button)

1 Teaspoon vegetable oil

1 Pound lean ground beef

12 crunchy taco shells, warmed

2 Cups grated cheddar or Monterey Jack cheese

2-3 large tomatoes, diced

1 head iceberg lettuce, shredded

Optional garnishes such as chopped avocados, green onions, jalapenos, sour cream and salsa


  1. Mix chili powder, garlic powder, onion powder, ground cumin and salt in a small bowl. Stir in water and set aside.

  2. Heat oil in a large skillet over medium-high heat. Add chopped mushrooms and ground beef and cook thoroughly, about 7-10 minutes. Carefully drain excess grease if needed.

  3. Add seasoning mixture to mushroom-meat mixture and stir to combine. Bring to a simmer and cook an additional 3-5 minutes.

  4. To assemble, add about ¼ cup of the 50/50 mushroom-meat mixture to the bottom of the taco shell. Layer with cheese, tomatoes and lettuce, and other favorite garnishes.


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