Mushroom and Poblano Tacos with Goat Cheese

I love tacos and finding new vegetarian variations of the taco always makes me happy. I made these with taco sized flour tortillas, but you could use corn tortillas or even crunchy shells if you prefer.

Recipe from The Wicked Noodle.

-2 tablespoon olive oil
-16 oz. baby bella mushrooms, thickly sliced
-1 medium red onion, sliced
-2 large poblano peppers, sliced
-1 large garlic clove, minced
-5 oz. goat cheese
-flour tortillas

Heat a large skillet over high heat. Add one tablespoon of olive oil and then add mushrooms. Cook until the mushrooms are lightly brown. Pour the mushrooms into a bowl and, reduce the heat to medium.

Using the same skillet, add the  remaining tablespoon of olive oil then add the poblano peppers and onions to pan. Saute until crisp-tender, adding garlic to pan 2 minutes before the peppers and onions are done cooking. Remove from the heat, add mushrooms back to pan and toss to mix.

Serve the mushroom mixture in a warm flour tortilla with goat cheese on top.

I liked this recipe a lot. The mushrooms, poblanos and red onions were full of flavor and paired well together. The goat cheese added a nice creamy element to the dish and helped to balance some of the assertive flavors of the red onions. 


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