Baked Carnitas-Style Mushrooms

It’s no secret, I’m a huge mushroom fan. They’re so versatile, hearty, and nutritious - and when cooked properly they are fire. This dish is vegetarian, earthy, and seasoned with a zesty mix of spices. 

Imagine plump mushrooms, pulled and baked to perfection with a medley of cumin, smoked paprika, chili powder, and oregano. The result? Tender, flavorful bites that are perfect for tacos, burritos, bowls, or as a topping for salads.

Not only are Carnitas-Style Mushrooms delicious, but they're also packed with nutritional benefits. Low in calories and fat, mushrooms are a good source of vitamins, minerals, and antioxidants, making them a wholesome addition to any meal.

Plus, this dish is super easy to prepare, requiring just a few simple ingredients and minimal effort. Whether you're cooking for a crowd or whipping up a quick weeknight dinner, Carnitas-Style Mushrooms will definitely hit the spot with its bold flavors and versatility.

Ingredients:

• 1 lb mushrooms, cleaned and sliced (use a mix of your favorite mushrooms like Oyster, cremini, or portobello) I used Oyster mushrooms in my picture.

• 1 medium onion, thinly sliced

• 3 cloves garlic, minced

• 2 tablespoon avocado oil

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon chili powder (adjust to taste)

• 1/2 teaspoon dried oregano

• Salt and black pepper to taste

• Juice of 1 lime

• Juice of 1 orange 

• Fresh cilantro, chopped, for garnish (optional)

Method: 

1. Preheat your oven to 375°F (190°C).

2. Clean the mushrooms with a paper towel to remove any dirt. Using your hands, pull them into bite-sized pieces.

3. In a large mixing bowl, combine the mushrooms, thinly sliced onions, minced garlic, orange juice, and avocado oil. Toss well to coat the mushrooms and onions evenly.

4. Sprinkle the mushrooms with the mixture of ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper. Toss again to ensure the spices are evenly distributed.

5. Transfer the seasoned mushrooms and onions to a large baking dish or a baking sheet lined with parchment paper, spreading them out into a single layer. This helps make sure some get crispy.

6. Place the baking dish or sheet in the preheated oven and bake for about 20-25 minutes, stirring halfway through, until the mushrooms are tender and golden brown.

7. Once the mushrooms are cooked through and aromatic, remove them from the oven.

8. Squeeze the juice of one lime over the baked mushrooms and onions. Toss gently to combine.

Garnish and Serve:

I like to garnish with fresh cilantro, a poblano avocado sauce, and serve over rice. You can also serve with warm corn tortillas, pickled onions, and jalapenos.

Notes: 

You can adjust the seasoning according to your taste preferences. Feel free to add more spice or herbs as desired.

Leftover baked mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat them in the oven or microwave before serving.

Bon Appétit