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Sauteed Chipotle Mushroom Tacos
Prep time
Total time
Recipe type: Entrees
Serves: 4 tacos
  • Chipotle Sauteed Mushrooms
  • 1 (8 oz) package crimini mushrooms, sliced
  • 2 large Portobello mushroom caps, thinly sliced
  • 3 teaspoons of sauce from canned chipotles in adobo
  • 2 teaspoons olive oil
  • 1 teaspoon of sour cream
  • 1 teaspopn lemon juice
  • salt to taste
  • Tacos
  • chipotle sautéed mushrooms
  • 4 corn tortillas, warm
  • 1½ cup of mesclun greens
  • ⅓ cup queso fresco or cotija cheese, crumbled
  • ¼ tablespoon olive oil
  • salt to taste
  • pepper to taste
  1. Heat olive oil in a medium skillet and add in all sliced mushrooms. Cook mushrooms browned and excess fluid has evaporated (approx. 10 minutes on medium heat). Add salt to taste.
  2. Get sauce (not the actual chipotles) out of the canned chipotles in adobo and add it to the pan. Add in the sour cream and lemon juice and stir. Cook down for 5 minutes
  3. Serve sauteed mushrooms on top of warm tortillas with crumbled queso fresco and mesclun greens topped in olive oil, salt and pepper