Time: 30-35 mins
Romaine Lettuce Hearts (in a bag)
2 Greens Bell Peppers
1 can of sweet corn
1 large Tomato
1 can of black beans
1 packet of taco seasoning
1/2 purple onion
Vegan Sour Cream (Tofutti)
6 Portobello Mushrooms
Garlic Japanese Bread Crumbs (https://www.heb.com/product-detail/h-e-b-roasted-garlic-panko-bread-crumbs/1636996)
Vegan Butter (Earth Balance)
Chopped Salad (https://www.heb.com/product-detail/h-e-b-select-ingredients-sesame-ginger-asian-chopped-salad-kit/1858869)
Crispy "Mushroom Steak " Steps
Preheat oven to 450 degrees.
Wash mushrooms thoroughly
Slice mushrooms long. They should resemble pieces of steak.
Spray baking sheet with oil
Place mushroom slices on baking sheet and spread them put .
Place mushrooms in the oven for 5-10 mins (mushrooms will produce water)
DO NOT dry mushrooms. Water will help bread crumbs stick.
Take mushrooms out of the oven and pour bread crumbs evenly on both sides of each slice.
Place mushrooms back in the oven until bread crumbs are brown
Take out of the oven and flip mushrooms.
Place back in the over until other side is brown.
Take out and place to the side.
Taco Filling Steps
Chop two bell peppers and 1/2 onion
Place oven on medium heat.
Add three tablespoons of butter to medium pot and allow to melt
Add bad of chopped salad to pot (DO NOT use the sauce that comes in the bag).
Add corn, black beans, chopped bell pepper and onion to pot.
Allow mix to simmer and stir until all ingredients are cooked
Add taco seasoning and fold seasoning into mixture
Creating Crispy "Mushroom Steak" Taco
Peel romaine lettuce and rinse clean
Dry eight lettuce pieces and place on plate. This will be your shell.
Fill each lettuce shell with taco filling
Top with chopped tomatoes, sour cream, salsa, jalapenos, and 1/2 crispy mushrooms.
Serve with Spanish rice!