Thursday, October 29, 2020

Baby bella Taco Salad

Apparently fall is the best season for mushrooms.

I honestly don't eat mushrooms unless they are mixed in with something else -> gravy, salad, sandwich. 

They came to be on my radar when I started the final stage of my healthy gut journey. My functional medicine practitioner has me doing a Liver and Gallbladder detox to flush out any toxins that may have been present as a result of my bacteria imbalance. So, for five days (and I'm on day 3 as I write this) I will start my day with a very terrible detox beverage, take some supplements and only eat fruit and veggies (non-root). 

Back to the mushrooms :) I read somewhere that mushrooms can be used as a meat substitute, so I got a crazy idea to use them to make a taco salad. I bought an 8oz package of baby bellas at Whole Foods and used my mini chopper (like this one on Amazon) to mince them up. Once they were minced, I used them just like I would minced meat.

Baby Bella Taco Salad:

8oz minced baby bella mushrooms

Taco Seasoning:

4 1/2 tsp chili powder

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp seasoning salt

1/2 tsp paprika

1/4 tsp ground cumin

1/2 tsp garlic salt

1 tsp dried minced onion

1/2 tsp beef bouillon powder


I sautéed the mushrooms in taco seasoning and approximately 1/4 cup water for about 10 minutes. I suggest adding water in small amounts so that your minced mushrooms aren't soggy (learned the hard way).

Build your bowl - I use about 3+ cups lettuce (romaine and leafy green) and top with baby corn, Black beans (usually), salsa and avocado.

This is a great plant-based option for vegetarians who like taco salads! I'm not vegetarian, but I did a plant-based month with the FASTer Way VIP community and have kept some favorite recipes in my rotation.

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