These tasty Blended Mushroom and Beef Taco Bites are free of gluten, grains, dairy, eggs, and nuts, making them suitable for even a paleo diet. Really just meat, vegetables, a little fruit, and taco spices, they suit most diets. Although they are assembled in layers, each layer is simple and easy to make. They’re good served warm, and they also taste great when served cold, making them perfect for make-ahead for entertaining.
Developing Blended Mushroom and Beef Taco Bites
I kept the mushrooms hidden while I made several trial batches of Blended Mushroom and Beef Taco Bites during the development of this recipe, because my husband has always said that he didn’t like mushrooms. He tasted batch after batch of Taco Bites with me without any complaints. I knew I finally had the recipe right when he said, “These are good!” Then, I told him there were mushrooms in them! We had a good chuckle! What else could he say?
Mushrooms Canada encourages mixing chopped mushrooms with ground beef in things like burgers, spaghetti, pizza, and burritos to decrease calories, increase vegetable intake, and increase portions. Finely chopped mushrooms look similar and blend seamlessly with ground beef. Obviously, from my husband’s story, you wouldn’t even know they are there! You’ll find lots of recipes on Mushroom Canada’s website, including this one! To learn how to select and care for your mushrooms, go here.
When you’d like a nutritious, standout appetizer for entertaining, try this recipe! I sized the servings small enough for one bite each, so they’re easy to eat with your fingers. Garden-fresh, local cherry tomatoes available right now taste exquisite, so use them if you can! While you can make these without special tools, a mandoline, food processor, small (2 teaspoon) cookie scoop, and a piping bag make the job easier. Prepare the sweet potato chips and mushroom-beef patties ahead, and you’re good to go! If you make the guacamole earlier in the day, just protect it with plastic wrap, and store it in the refrigerator.
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