Aug 28, 2025
Chicken and Minced Mushroom Tacos – Hard & Soft
Ingredients
500 g White Cup Mushrooms, minced
¼ cup Extra Virgin Olive Oil
1 Jar of Old El Paso™️ Taco Sauce
1 Cooked Whole Roast Chicken, shredded
1 Packet of Salad Mix
1 Punnet of Red Grape Tomatoes, sliced
1 Packet of Old El Paso™️ Hard Shell Tacos
1 Packet of Old El Paso™️ Soft Tortillas
2 Limes, cut into wedges
Directions
Heat oil in large frying pan and cook minced mushrooms for 5min to 8min until golden.
Add taco sauce and simmer for 5min.
Stir through the shredded chicken and simmer for a further 5min.
Heat up soft and hard tacos according to the instructions on the pack and add your fillings and squeeze over lime juice.
Aug 28, 2025
Chilli Con Mushroom Tacos
Ingredients
500 g White Cup Mushrooms, sliced
500 g Ground Beef Mince
¼ Extra Virgin Olive Oil
1 Packet of Old El Paso™️ Taco Seasoning
1 can 400g Mixed Beans, drained
200 g Greek Yoghurt
1 Lime, juice and zest
1 cup Shredded Cheddar or Tasty Cheese
1 Red Capsicum, diced
2 Jalapeños, sliced
Directions
Heat oil in frying pan and cook mince for 8min to 10min until golden brown.
Then add sliced mushrooms red capsicum and cook for a further 5min.
Finally add the mixed beans and taco seasoning and cook for 2min to 5min, remove from heat, season to taste.
Meanwhile, zest lime and set aside, combine lime juice and yogurt.
Warm the tortillas wraps and layer with ingredients above and garnish with zest and jalapeño’s.
Serving Suggestion
For a veggie option omit the beef mince for Quorn mince
Aug 28, 2025
Smokey BBQ Mushroom Tacos
Ingredients
375 g White Flat Mushrooms, chopped length ways
¼ cup Extra Virgin Olive Oil
1 Packet of Old El Paso Taco™️ Seasoning
2 tbsp BBQ Sauce
200 g Sour Cream
200 g Feta
1 tsp Chilli Flakes
1 Packet of Old El Paso™️ Flour Tortillas
Salt & Pepper, to taste
Few sprigs of Coriander to garnish (optional)
Pickled Onions
Options: Make your own or purchase ready made
1 Red Onion, sliced
½ cup Vinegar (apple cider vinegar or white vinegar work well)
1 tbsp Sugar
1 tsp Salt
Directions
In a small bowl, crumble the feta, pour over olive oil and sprinkle chilli flakes, leave to infuse.
Heat some more oil in a frying pan and fry mushrooms for 3min to 5min until golden.
Sprinkle over Old El Paso™️ Taco Seasoning and fry for a further 2min.
Stir through 2tbs to 3tbs of BBQ Sauce and remove from heat.
Heat your tacos according to the instructions on the pack and layer with sour cream, mushrooms, chilli feta, pickled onions and coriander.
For extra protein, add cooked chicken mince.
Tip: To Make the Pickled Red Onion
Grab a mason jar or bowl with a lid.
Thinly slice your red onion.
Combine vinegar, sugar, salt, and hot water.
Add your onion slices.
Give it all a stir.
And store in the fridge for next time!
Dec 9, 2024
Enjoy a taste of the mediterranean with these Greek Souvlaki-inspired Shaker Bag Mushrooms. This simple recipe is perfect for baking or the BBQ. Toss sliced mushrooms in a citrusy herb blend, cook to perfection, and mmmmnjoy the burst of flavour.
Ingredients
1 ½ tsp Greek Garlic Seasoning
1 tsp Lemon Pepper
½ tsp Garlic Powder
¾ tsp Sweet Paprika
1 tsp Dried Oregano
½ Lemon Zest
1 pinch Ground Cinnamon
200 g White Button Mushrooms, stalks trimmed, halved if large
1 ½ tbsp Olive Oil
Lemon Wedges to serve
Directions
Combine seasonings and lemon zest in a small bowl and mix until well combined.
Slice them in half if they’re thick (fine to keep whole too) and trim the stalks.
Place the mushrooms into the brown paper bag and flick water into the bag using your finger tips – ensuring the mushrooms are lightly covered in water (but not too much water so you don’t break the bag).
Scrunch the top of the bag closed and shake to season the mushrooms evenly (hold the base of the bag with another hand for safety).
Heat oil on a BBQ flat plate on medium.
Add mushrooms and cook for 6-8 minutes, tossing occasionally until evenly browned.
Transfer to a serving dish and serve with a squeeze of lemon.
Add on top of a greek salad or add into a gyros with all of your favourite toppings including tomato, onion and feta.
Dec 9, 2024
Elevate your BBQ game with these smoky BBQ Brisket Shaker Bag Mushrooms. This quick and easy recipe packs a flavour punch, making it the perfect dish for any summer gathering. Simply toss sliced mushrooms in a seasoned shaker bag, bake to perfection, and mmmmnjoy!
Ingredients
1 tbsp Dark Brown Sugar
2 ½ tsp Smoked Paprika
¼ tsp Black Pepper
1 tsp Salt
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Lightly Dried Parsley
¼ tsp Ground Coriander
½ tsp Bacon Seasoning
1 pinch Cayenne
200 g White Flat Mushrooms, stalks trimmed, thickly sliced
Directions
Preheat the oven to 160℃ fan forced (180℃ conventional).
Line an oven tray with baking paper.
Combine sugar, spices and herbs in a medium bowl and mix well.
Thickly slice the mushrooms and trim the stalks.
Place the mushrooms into the brown paper bag and flick water into the bag using your finger tips – ensuring the mushrooms are lightly covered in water (but not too much water so you don’t break the bag).
Scrunch the top of the bag closed and shake to season the mushrooms evenly (hold the base of the bag with another hand for safety).
Transfer mushrooms to a baking tray and spread out into a single layer.
Bake for 10 minutes, then coat the mushrooms with the juices from the tray.
Cook for a further 10 minutes until they start to brown and the sauce is caramelised.
Serve mushrooms with your favourite BBQ sides including macaroni cheese, coleslaw, green beans, roast potatoes or potato salad.
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