Recipe Type: Quick N' Easy

Blended Taco

  • 250g lean ground beef
  • 250g of thinly chopped mushrooms
  • 1 medium onion chopped
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 can (250mL) tomato sauce
  • 12 crunchy hard taco shells
  • 1 ½ cups shredded Cheddar cheese (175mL)
  • 2cups shredded lettuce
  • 2 medium tomatoes chopped
  • ¾ cup Old El Paso™ Thick ‘n Chunky salsa
  • ¾ cup sour cream, if desired
  1. Heat the oven at 120°C
  2. In large skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
  3. Stir in chili powder, salt, garlic powder and tomato sauce. Reduce heat to low; cover and simmer 10 minutes.
  4. Meanwhile, place taco shells on ungreased baking sheet. Heat at 250°F. for 5 minutes.
  5. To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.

Chilli Con Carne To Share

  • 400g Mushrooms, diced or sliced
  • 1 onion, diced
  • 1 red capsicum, chopped
  • 400g lean beef or lamb mince
  • Chilli Spice Mix
  • 400g can chopped tomatoes (drain excess water)
  • Small can of kidney beans, drained & rinsed
  • Tortillas 10pk or Corn Chips

For serving
  • Sour cream
  • 1 avocado (smashed or sliced)
  • ½ cup finely chopped coriander
  1. Heat pan with a little oil at medium heat adding onion and capsicum cooking until soft.
  2. Add mushrooms stirring until cooked through. Add mince and cook until brown, then add Chilli Spice Mix, tomatoes and kidney beans and simmer for 5 minutes.
  3. Garnish with coriander.
  4. Serve Chilli Con Carne mince with warm tortillas or corn chips, sour cream and avocado.
  5. Gather around, enjoy the food, drinks and company!

Superquick Omelette On The Run!

  • 2 teaspoons of butter or Ghee-your choice
  • 150g sliced mushrooms (white or brown)
  • 2 eggs beaten
  • 2 tablespoon milk or water
  • 4 Perino tomatoes (halved)
  • Salt & ground black pepper, to taste
  • 2 teaspoons coarsely chopped fresh parsley (optional) to garnish
  1. Melt 1tsp. butter in medium frypan on high heat. Add sliced mushrooms, cook on high heat for approx. 8 mins (set aside when cooked).
  2. Beat eggs, 2 tbsp. milk or water salt and ground pepper to taste.
  3. Add eggs – tilt to distribute in pan – add cooked mushrooms and halved tomatoes to one half of the omelette. Cook until base is lightly browned.
  4. Add optional parsley to garnish. Fold-over and serve.

BOOM!

Nutritious Breakfast Muffin

  • 375g Portobello Flat Mushrooms
  • 4 English Muffins split
  • 1 Blush vine ripened truss tomato, thickly sliced
  • 1 Lovacado Avocado sliced or smashed with a squeeze of lemon.
  • Gourmet Garden Lightly Dried Parsley to garnish
  • Rock salt & olive oil Hollandaise sauce
  1. Heat a lightly greased BBQ grill or pan on medium high.
  2. Place mushroom on BBQ (cap up) and drizzle with olive oil and rock salt.
  3. BBQ until cooked through approximately 5 mins each side.
  4. Layer bread rolls with the tomato, avocado and mushroom and top with hollandaise sauce.
  5. Garnish with Gourmet Garden Lightly Dried Parsley and enjoy!

Delicious Portobello BBQ Mushroom Burger

  • 375g Portobello Mushrooms (stems trimmed)
  • 1 crushed garlic
  • 1 large Vine ripened tomato thick sliced (1cm)
  • 4 cheese slices
  • 1 Bunch of mixed lettuce of choice
  • 4 Ciabatta rolls
  • Optional:  Aioli Garlic mayonnaise (our mush-boom go to is Birch & Waite Aioli Garlic)
  1. Heat a lightly greased BBQ plate on medium-high. 
  2. Meanwhile, mix 1 tsp. of crushed garlic with olive oil and set aside.
  3. Place mushrooms on the BBQ cap up and lightly brush or spoon over olive oil with garlic then add some rock salt.
  4. Cook through for approx. 5 minutes each side.
  5. Layer bread roll with ingredients and top with Aioli Garlic!

Portobello mushrooms are our favourite for this recipe.  Brown mushrooms not only add flavour, they hold their shape when cooked.

Great Vegetarian recipe!