Pulled Mushroom Taco Board
with Pico de Gallo, Lime Crema, Guacamole, Queso & Tortilla Chips
- Milk
- Sesame
- Soy
- Wheat
Made from shiitake mushrooms and other natural ingredients, these plant-based pulled mushrooms have a meaty texture and irresistible umami flavor. We’ve included everything you need to make your own vegetarian taco bar: flour tortillas, guacamole, creamy queso, fresh salsa fixins, and a lime crema—plus blue corn tortilla chips for dipping!
Ingredients
1 unit
Onion
1 unit
Tomato
3 ounce
Queso Blanco
(Contains: Milk)
½ cup
Guacamole
3 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
¼ ounce
Cilantro
1 unit
Plant-Based Pulled Mushrooms
(Contains: Soy)
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Mexican Spice Blend
1 unit
Lime
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Dice tomato into ¼-inch pieces. Zest and quarter lime. Halve and peel onion; dice into ¼-inch pieces until you have 2 TBSP (4 TBSP for 4 servings). (Save remaining onion for another use.) Roughly chop cilantro. Roughly chop pulled mushrooms into bite-size pieces.
• In a small bowl, combine tomato, lime zest, diced onion, half the cilantro, juice from half the lime, salt, and pepper. Refrigerate until ready to serve.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add pulled mushrooms; season with salt and pepper. Cook, breaking up mushrooms into smaller pieces, until softened and browned, 4-6 minutes (if mushrooms begin to brown too quickly, reduce heat to medium). • Stir in Mexican Spice Blend until mushrooms are evenly coated. Cook, stirring occasionally, until fragrant, 1-2 minutes more. • Turn off heat; transfer to a plate.
• While mushrooms cook, in a second small bowl, combine sour cream and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • In a medium microwave-safe bowl, combine queso with 1 TBSP water (2 TBSP for 4 servings). Cover with plastic wrap and microwave until warmed through, 25-35 seconds.
• Arrange pulled mushrooms, tortillas, tortilla chips, pico de gallo, guacamole, queso blanco, lime crema, and remaining cilantro on a large serving board. Serve family style.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many were impressed by the pulled mushrooms' meaty texture and rich flavor, with some mistaking it for beef 🍄
- Ease of prep: Quick and easy to prepare with lots of flavor, though some found the mushrooms a bit dry while cooking
- Suggestions: Consider cooking onions with the mushrooms for extra flavor; add water or oil if mushrooms seem dry
- Portions: Some found the meal quite filling, while others wanted more queso and less sour cream
- Texture: While many enjoyed the meaty texture, a few found the mushrooms tough or gritty; cooking time may need adjusting
