Portabella Mushroom Tacos

So I’m all in favor of Meatless Mondays.  I do like meat and there’s NO way I could ever be a complete vegetarian, but every so often I like to slip a meatless meal into the rotation.  It’s funny because the other day I made this with the full intention of tricking the kids into thinking they were eating real meat, but they caught me.  And ate the tacos anyways.  Full disclosure, I realize that some people hate mushrooms, but I feel like cooking them with enough butter and some balsamic vinegar and you really don’t realize you are eating mushrooms with this recipe.   And I served the tacos with a little coleslaw and we were all members of the clean plate club!

Start by sauteing onions in 2 Tablespoons butter over medium heat for about 5 minutes.


Add 2 Tablespoons more butter, minced garlic and diced portabella mushrooms.  Continue to saute over medium heat for about 5-7 minutes.


As the mushrooms cook down, they will become juicy.  Add 2 Tablespoons balsamic vinegar (more or less depending on your preference).


Lower the heat to low and continue to cook until the mushrooms absorb all the liquid (about 10-15 minutes).


Serve in tortillas with shredded cheese and coleslaw.  Enjoy!



1 medium onion, diced
4 Tablespoons butter, divided
1 teaspoon minced garlic
4 large portabella mushrooms, cleaned and diced
2 Tablespoons balsamic vinegar (more or less)
flour tortillas for serving
shredded cheese for serving
coleslaw for serving

In a medium frying pan over medium heat, saute onion in 2 Tablespoons of butter for about 5 minutes.  Add remainder of butter, mushrooms and minced garlic.  Continue to cook over medium heat for about 5-7 more minutes.  As the mushrooms become juicy add balsamic vinegar.  Lower heat and cook for about 10-15 minutes until mushrooms absorb all the liquid.  Serve in tortillas with coleslaw and shredded cheese.