A delicious and quick weeknight dinner featuring assorted mushrooms, chipotle peppers, and creamy avocado crema, perfect for tacos. This sheet pan dinner is a satisfying way to enjoy mushrooms in a new light.
1: Preheat your oven to 425F.
2: In a pan, add 1 tbsp of oil and cook the shallots, garlic, and tomato for a few minutes until golden brown. Add a pinch of salt and the chipotle peppers, then stir to combine. Transfer to a blender.
3: Deglaze the pan with 1 cup of mushroom stock, scraping up any stuck bits, and add to the blender. Blend until smooth and set aside.
4: In the same pan, add another 1 tbsp of vegetable oil and add the mushrooms. Cook until moisture is removed and mushrooms have good color. Add a pinch of salt and 2-4 tbsp of the chipotle marinade.
5: Place the tortillas on a parchment-lined baking sheet, spoon the mushroom filling, and top with shredded cheese. Bake for 5-10 minutes.
6: Make the avocado crema by combining all ingredients in a blender and blending until smooth.
7: Check the tacos and carefully fold in half, topping with more cheese. Bake for another 5-10 minutes until crispy.
8: Plate the tacos and top with avocado crema and optional pickled onions. Enjoy!
