Crispy “Mushroom Steak” Tacos

Romaine Lettuce Hearts (in a bag)

2 Greens Bell Peppers

1 can of sweet corn

1 large Tomato

1 can of black beans

1 packet of taco seasoning

1/2 purple onion

Vegan Sour Cream (Tofutti)

Salsa

Jalapenos

6 Portobello Mushrooms

Garlic Japanese Bread Crumbs (https://www.heb.com/product-detail/h-e-b-roasted-garlic-panko-bread-crumbs/1636996)

Vegan Butter (Earth Balance)

Chopped Salad (https://www.heb.com/product-detail/h-e-b-select-ingredients-sesame-ginger-asian-chopped-salad-kit/1858869)

Medium Pot

Baking Sheet

Spray Oil

Preheat oven to 450 degrees.

Wash mushrooms thoroughly

Slice mushrooms long. They should resemble pieces of steak.

Spray baking sheet with oil

Place mushroom slices on baking sheet and spread them put .

Place mushrooms in the oven for 5-10 mins (mushrooms will produce water)

DO NOT dry mushrooms. Water will help bread crumbs stick.

Take mushrooms out of the oven and pour bread crumbs evenly on both sides of each slice.

Place mushrooms back in the oven until bread crumbs are brown

Take out of the oven and flip mushrooms.

Place back in the over until other side is brown.

Take out and place to the side.

Chop two bell peppers and 1/2 onion

Place oven on medium heat.

Add three tablespoons of butter to medium pot and allow to melt

Add bad of chopped salad to pot (DO NOT use the sauce that comes in the bag).

Add corn, black beans, chopped bell pepper and onion to pot.

Allow mix to simmer and stir until all ingredients are cooked

Add taco seasoning and fold seasoning into mixture

Peel romaine lettuce and rinse clean

Dry eight lettuce pieces and place on plate. This will be your shell.

Fill each lettuce shell with taco filling

Top with chopped tomatoes, sour cream, salsa, jalapenos, and 1/2 crispy mushrooms.