Chipotle Portobello Mushroom Tacos with Goat Cheese

photo-498Happy Taco Tuesday and Meatless Monday rolled into one! Ok, so I don’t normally name every day of the week after a food theme but Taco Tuesdays are my favorite! We’ve got a couple of restaurants around Park City that offer $2 tacos and cheap margaritas in the summer. But I like tacos and margaritas all year round (especially margaritas)!

I have also been more conscious about trying to eat healthier, whole foods and more vegetarian foods when possible. Monday’s are the perfect day of the week to eat a healthy meatless meal…I usually don’t eat very well over the weekend and I always take advantage of apres drinks after skiing! Regardless of your eating habits, these portobello mushroom tacos are delicious any day of the week! Enjoy from SBITK!

Chipotle Portobello Mushroom & Sweet Potato Tacos with Goat Cheese 

  • 2 tablespoons olive oil
  • 1 small yellow onion, sliced
  • 1 red bell pepper, sliced
  • 1 medium sweet potato, peeled and diced
  • 6 medium portobello mushrooms, sliced
  • 1 chipotle pepper in adobe, chopped, plus 1/2 teaspoon adobe sauce
  • 4 oz goat cheese
  • 2 tablespoon cilantro, chopped for garnish
  • Corn tortillas
  • Salsa, guacamole, sour cream and other toppings you like
  • Chili seasoning (recipe below)
  • 1 teaspoons chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano


  1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Saute sliced onion, pepper and mushrooms until golden brown and tender, about 6-8 minutes.
  2. In another medium skillet saute sweet potato in remaining olive oil for 6-8 minutes, until soft. Meanwhile combine spices for chili seasoning in a small bowl
  3. Once vegetables in both pans are golden brown and tender, combine them to one skillet. Stir in chopped chipotle, adobe sauce and half the chili seasoning and continue cooking for another 3-5 minutes. (Chipotle peppers in adobe come in a medium can, remove just one pepper and chop it, if you prefer your tacos less spicy only use half the pepper). Taste and adjust seasoning as desired (reserve the remaining chili seasoning for another time!)
  4. To serve, place a few spoonfuls of mushroom saute onto corn tortillas top with goat cheese, cilantro and other desired toppings.

Thai Style Peanut, Mushroom and Tofu Stir-Fry

photo-485Happy hump day! Hard to believe the week is already half over! Continuing with some healthy, clean eating of 2014 I started the week off with this super easy, delicious and vegan meal! This dish single handedly turned me into a tofu lover. Back in the day you couldn’t pay me to eat the stuff but pairing it with spicy peanut dressing, crispy snap peas and water chestnuts… changes everything!

This stir-fry is also so easy and quick to prepare, dinner is ready in 20 minutes! It was the perfect dish to serve for guests that came over to watch the season premier of the bachelor (don’t judge, its my guilty pleasure) because I barely spent anytime in the kitchen!

Serve this dish over brown rice, quinoa or glass noodles and you’ve got a perfect weeknight or Meatless Monday dish!


  • 1/4 cup creamy peanut butter
  • 2 Tablespoons soy sauce
  • 2 Tablespoons lime juice
  • 1/3 cup water
  • 2 teaspoons sesame oil
  • 2 teaspoons cornstarch
  • 1 teaspoon chili garlic paste or Sriracha (you can add more or less depending on how spicy you like it)
  • 12 oz oyster mushrooms or 8oz baby bella mushrooms, sliced
  • 1/2 lb (1 bag) snow peas or snap peas, trimmed
  • 8 oz (1 small can) canned sliced water chestnuts, rinsed and drained
  • 1 lb extra firm tofu, drained and cut into 1/2-inch cubes
  • cilantro for garnish


  1. In a small bowl, whisk together peanut butter, soy sauce and lime juice until smooth. Add the water, sesame oil, cornstarch and chili paste and whisk until blended. Set aside.
  2. Coat a nonstick wok or large nonstick frying pan with cooking spray or sesame oil and heat over high heat. Add mushrooms and stir-fry until lightly browned (about 4 minutes). Add peas and saute another 3-4 minutes until bright green and tender-crispy.
  3. Add peanut butter sauce, water chestnuts and tofu and stir until the sauce thickens and coats everything. Cover and let simmer on low for 3-5 minutes.
  4. Serve over brown rice or other grain and garnish with cilantro. Enjoy!