The Crispy ‘Shroom Taco
GUYS. This recipe is a game changer. I wanted a way to bring the ‘Shroom Burger’s crispy goodness back to my kitchen, so I created a taco-esque version of it with all of the same but HEALTHIER elements. I only had large tortillas when I created this recipe, so they ended being ‘taco bites,’ but each bite was so perfectly crunchy, cheesy, and amazingly reminiscent of the ‘Shroom Burger at Shake Shack. I’m telling you even if you’re a meat-eater, I would highly recommend trying this.
INGREDIENTS
Serves 2
Shake Shack Sauce
1/2 Cup Greek Yogurt or Vegan Mayo
1 Tsp Ketchup
1 Tbsp Yellow Mustard
1/2 Tsp Pickle Juice or Vinegar
Dash of Hot Sauce
‘Shroom Tacos
2 Large Flour Tortillas or 6 Regular Small Corn Tortillas
2 Large Portabello Mushrooms
2 Tbsp Olive Oil
3/4 Cup Almond Flour
1/2 - 3/4 Cup Panko Bread Crumbs
2 Eggs
1 Cup Shredded Muenster Cheese
1 Minced Garlic Clove
1 Tbsp Minced Onion
1/2 Tsp Black Pepper
Shredded Romaine Lettuce
Diced Roma Tomatoes
VEGAN ALTERNATIVES
You can replace the greek yogurt with vegan mayo.
You can replace the shredded muenster with a shredded vegan cheese of your choice. I’ve used the Trader Joe’s varieties, and it has turned out great!
INSTRUCTIONS
First, mix all of the Shake Shack sauce ingredients in a small bowl, and put to the side for serving. You can always add more or less hot sauce as you prefer!
Preheat the oven to 375 F or before preparing all of the ingredients for the mushrooms.
Place the mushrooms on a non-stick pan or a pan lined with foil. Coat both sides nicely in the olive oil.
Bake the mushrooms for 35 minutes, making sure you flip about halfway through the cooking time. After you take them out of the oven, let the mushrooms cool for 10 minutes.
Preheat the oven again to 425 F (if you would like to use an air fryer, ignore this step).
Slice the mushrooms into thick slices about 1/2” thick. Coat each individual piece in egg and almond flour. Shake off the excess, and then coat the same piece in another round of egg and Panko. Repeat this for all of the mushroom slices.
Place your slices on a baking sheet. Bake for about 8-10 minutes until the mushrooms look nice and crisped.
Heat up a large pan that will fit your tortillas to medium heat.
Add half of the cheese mixture directly onto the pan. Let it melt, and place the tortilla directly on top of it. Flip the tortilla over making sure your spatula catches all of the cheese (after flipping, the tortilla will be cheese side up). Let the tortilla warm for 2 more minutes so it is heated through. Repeat this with the other tortillas.
Place the ‘cheesed’ up tortillas in a plate for serving. Divide the mushrooms evenly among the tortillas. If you used 4 small tortillas, top with shredded lettuce, tomato, and the sauce. If you used 2 large tortillas, wrap the tortillas filled with mushrooms and cheese. Then, slice each tortilla into 4 pieces, place on a plate, and top with lettuce, tomato and shack sauce (pictured above). Enjoy!