Here, sliced baby bellas offer a plant-based take on Mexican chorizo for tacos. Paprika adds a smoky note, and there’s also a bit of a kick from cumin and a pinch (or two) of cayenne pepper. They’re super easy to make and also super good for you—always in season, they are naturally low-cal and a good source of antioxidants and B vitamins.
Cooking note: Mushrooms soak up water like little sponges, so you don’t want to douse them to wash as you would other vegetables. All they need is a swift rub with a damp paper towel. Also, be sure to slice the mushrooms instead of cutting them into chunks—it creates more surface area, which allows for a better crisp.
