Portobello Mushroom and Corn Tacos
Sautéed Portobello mushrooms, green peppers, onion and corn with Pico de Gallo and fresh cilantro
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Portobello Mushroom and Corn Tacos
Sautéed Portobello mushrooms, green peppers, onion and corn with Pico de Gallo and fresh cilantro
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| Servings |
| 6 |
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Ingredients
- 1lb fresh Portobello mushroomstems removed, cut
- 2Tbsp less sodium soy saucevegan
- 1Tbsp extra virgin olive oil
- 1/2cup fresh green pepperseeded, diced
- 1/4cup fresh red oniontrimmed, diced
- 1/4cup whole kernel cornfrozen and thawed, or canned
- 6ea whole grain flour tortilla6 inch
- 1/4 cup2 Tbsp Pico de Galloor other tomato salsa
- 2Tbsp fresh cilantro leaveschopped
Instructions
- Combine mushrooms and soy sauce. Mix well.
- Place mushroom mixture in covered nonreactive shallow pan or sealable plastic bag. Refrigerate 2 hours or overnight, turning twice while marinating.
- Drain mushrooms. Discard marinade.
- In stockpot over medium-high heat, heat oil. Add the marinated mushrooms. Sauté until browned, 5 to 7 minutes.
- Add green pepper, onion and corn. Sauté 5 minutes.
- For 1 taco, layer 1/2 cup of vegetable mixture on 1 tortilla and top with 1 Tbsp of Pico de Gallo, and 1 tsp of cilantro.