[RECIPE] Mushroom taco cups | Fitness Magazine

Ignite your taste buds with a fiesta of flavour and a boost of goodness with this mushroom taco cups recipe!

Each bite delivers a delightful crunch followed by an explosion of Mexican-inspired deliciousness, making these mushroom taco cups as wholesome as they are satisfying.

Ingredients for the filling

• 500g beef mince
• 1 tbsp taco spice or Mexican seasoning 
•  1 large onion, finely diced
• 4 cloves garlic, minced
• 1 small jalapeño, thinly sliced 
• 500g Portabellini mushrooms, sliced 
• 400g tin diced tomatoes 
• 400g tin black beans, drained and rinsed 
• 1 cup corn kernels 
• Handful fresh coriander leaves, roughly chopped 

Ingredients for tortilla cups

• 8 medium flour tortillas
•  Spring onions, sliced, for garnish 
•   Olive oil, for cooking
• Salt and pepper, to taste 

Portabellini mushrooms are a nutritional powerhouse offering a variety of vitamins, minerals, and beneficial compounds. They are a good source of B vitamins, which are essential for energy production and nervous system function, and provide important minerals such as potassium, phosphorus, selenium, and copper.Beyond these vitamins and minerals, Portabellini mushrooms contain bioactive compounds like polysaccharides and antioxidants, which may contribute to antiinflammatory and immune-boosting effects.

Instructions for the filling

1. Heat a drizzle of olive oil in large saucepan or Dutch oven. 
2. Add the beef and cook until turning brown and crisp on the edges. Season well with taco spice. 
3. Remove beef from the pan and set aside. 
4.  Add a fresh drizzle of olive oil to the pan.  Add onion and fry until tender. Add the garlic and jalapeño and cook for a minute until fragrant.  Add the mushrooms and cook until golden brown and tender. 
5. Pour in the tinned tomatoes, black beans and seasoning. 
6. Return the mince to the dish. Bring to a simmer and cover.
7. Cook for a few minutes allowing the flavours to meld and the tomato to thicken. 
8. Add the corn and cook until warmed through.
9. When ready to serve – finish with fresh coriander and stir through. 

Instructions for the tortilla cups

1. Preheat oven to 200˚C with the fan on. 
2.  Different brands will make various sizes of flour tortillas. 
3. Measure tortillas by pressing and folding one into the muffin tin to create a little cup and seeing how much excess there is. 
4. Trim tortillas, if necessary, so that once placed in the muffin tin there is a little lip over the edge for plenty of filling. 
5. Brush trimmed tortillas on both sides with a little olive oil. 
6. Place in a muffin tin.  Place a little oven safe ramekin or little metal dessert mould in the muffin cup to help hold the shape. Bake for ±8 minutes until golden brown. 
7.  Remove from the oven and when cool enough to handle remove the tortilla cups and place them on a cooling rack. They will crisp up as they cool. 

Instructions to assemble

1.  Spoon the warm filling into the baked tortilla cups. 
2.  Garnish with spring onions, serve with lime wedges and enjoy!

Image and recipe by The South African Mushroom Farmers’ Association