Ingredients

The following ingredients have 4 Servings
  • 4 Portobello mushrooms (, gills removed if preferred (king trumpet mushrooms word even better to shred))
  • 1 cup chopped sweet onion
  • 4 cloves garlic (, finely chopped)
  • ¼ cup orange juice
  • 2 tablespoons dried oregano
  • 4 teaspoons cumin
  • 1 teaspoon ground black pepper
  • ½ - ¾ teaspoon sea salt
  • 2 tablespoons chopped serrano chili or 2 teaspoons crushed red pepper (, optional for added spice (see note))
  • 4 cups shredded cabbage (, can use a mix of red and green or a prepackaged mix too)
  • ¾ - 1 cup avocado (, about 1 average sized avocado)
  • ½ cup your favorite green tomatillo salsa
  • 1 cup cooked brown rice
  • 1 tablespoon orange juice
  • 2 teaspoons chopped cilantro (, can use more if you love cilantro)
  • 1/4 teaspoon cumin
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon crushed red pepper (, optional for added spice)

Instruction

  • Preheat oven to 400 F/ 205 C
  • Remove the stems of the mushrooms. Using a fork, scrape the stems until you have shredded them into thin pieces. Follow by doing the same with the mushroom caps, the caps will both shred and crumble but continue to use the fork to make the pieces. It works well if you face the caps gill side down, hold the top with your hand and scrape downwards with the fork. Same for the stems.
  • Put the shredded mushrooms into a colander. Add the sea salt and mix around well. Allow to sit while you clean up and get out the rest of the ingredients, about 5 minutes.
  • Squeeze out any excess water from the shredded mushrooms, and put it in a large bowl. You will have a little over 2 cups.
  • Add the rest of the carnitas ingredients and mix well.
  • Spread on a parchment lined cookie sheet and bake for 30 minutes. The edges will begin to crisp a bit and it will not be watery.
  • Once the carnitas are done, serve as preferred!