Go to all recipes
Pulled mushroom tacos with smoky tomato salsa

Pulled mushroom tacos with smoky tomato salsa


This recipe makes more salsa than you need, but it keeps well in the fridge

  • Feeds 2 Feeds 2
  • Ready in 1 hour

Each serving contains

  • Energy
    1862kj 435kcal
  • Fat
    Low 22%
  • Saturates
    Low 17%
  • Sugar
    Low 24%
  • Salt
    Low 16%

% of adult’s reference intake | Carbohydrates per serving : 62g

Bring Co-op to your front door

Big Bag Option


  • 4 Co-op vine ripened tomatoes, quartered
  • 2 onions, 1 cut into wedges and 1 finely sliced
  • 3 garlic cloves, 2 unpeeled and 1 peeled and crushed
  • 1½ tsp smoked paprika
  • 1 lime, ½ juiced and ½ cut into wedges
  • 4 large portobello mushrooms
  • 1½ tbsp Co-op olive oil
  • ½ tsp ground cumin
  • ½ tsp dried thyme
  • ½ tbsp chipotle paste
  • ½ tsp maple syrup
  • ¼ pineapple, peeled, cored and chopped
  • 2 tbsp coriander, roughly chopped
  • 2 Co-op plain tortilla wraps


  1. Preheat the oven to 220°C/fan 200°C/Gas 7
  2. For the salsa, roast the tomato, onion wedges and unpeeled garlic on a baking tray for 15-20 mins, until lightly charred
  3. Blitz with the paprika and lime juice, season, then chill
  4. Put the mushrooms on the same tray, drizzle with ½ tbsp of the oil and roast for 15 mins, until soft
  5. Remove and, using 2 forks, shred into a bowl
  6. Heat the remaining oil in a frying pan over a medium heat and fry the sliced onion for 10 mins, until soft. Add the crushed garlic, cumin and thyme, and the shredded mushroom, plus any liquid in the bowl
  7. Cook for another minute, then stir in the chipotle paste and maple syrup
  8. Mix the pineapple with the coriander
  9. Warm the tortillas, then spoon on the pulled mushroom mixture and drizzle with the salsa
  10. Serve scattered with some of the pineapple, and the lime wedges on the side