Description
This Mushroom “Carnitas” recipe offers a plant-based twist on traditional carnitas, using shredded oyster or portobello mushrooms seasoned with aromatic spices and roasted to crispy perfection. Serve these flavorful ‘carnitas’ in tacos, burritos, or bowls for a satisfying and wholesome meal.
Ingredients
Scale
Mushroom Carnitas:
- 1 pound oyster or portobello mushrooms, cleaned and shredded
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice
For Serving:
- Chopped fresh cilantro
- Lime wedges
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the mushrooms: In a large bowl, toss the shredded mushrooms with olive oil, onion, garlic, cumin, smoked paprika, oregano, chili powder, salt, and black pepper until well coated.
- Roast the mushrooms: Spread the mixture on the baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and crispy.
- Finish and serve: Drizzle with lime juice, then serve the ‘carnitas’ hot in tacos, burritos, or bowls. Garnish with cilantro and lime wedges.
Notes
- For extra crispiness, broil the mushrooms for an additional 2-3 minutes at the end.
- Great as a vegan filling for tacos, nachos, or salads.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: about 1/2 cup
- Calories: 120
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
