Mushroom Taco Filling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp Butter, salted2 cup, whole Mushrooms, fresh1/4 cup, whole Almonds1/4 cup Pumpkin Seeds (whole seeds, roasted)1/2 cup Bread Crumbs, Panko
Pulse mushrooms in food processor until finely chopped but not mushy. Place in medium size bowl.
Pulse Almonds and pumpkin seeds until finely chopped and almost a paste.
Mix mushrooms, nuts and panko until well combined. Add butter in small pieces lightly mix.
Brown in hot pan. season with taco seasoning to taste.
if you find the mixture to be to soft dry on over before using in taco recipe. Place in 300 degree oven for about 20 mins to dry. then season with taco seasoning.
Serving Size: About 1/3 of a cup
Pulse Almonds and pumpkin seeds until finely chopped and almost a paste.
Mix mushrooms, nuts and panko until well combined. Add butter in small pieces lightly mix.
Brown in hot pan. season with taco seasoning to taste.
if you find the mixture to be to soft dry on over before using in taco recipe. Place in 300 degree oven for about 20 mins to dry. then season with taco seasoning.
Serving Size: About 1/3 of a cup
Nutritional Info Amount Per Serving
- Calories: 118.7
- Total Fat: 8.3 g
- Cholesterol: 7.8 mg
- Sodium: 50.4 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 2.4 g
- Protein: 4.5 g
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