Portobello Verde Tacos

by Devenee
Portobello Verde Tacos



⅓ cup olive oil

3 Tbs. balsamic vinegar

1 tsp. black pepper


6 large Portobello mushroom caps                               

6 6-inch soft corn tortillas

2 avocados, sliced

2 cups chopped tomatoes

3 cups shredded cabbage

Dollop of sour cream, optional

1 Container Store Bought Salsa Verde            



  1. Preheat grill or grill pan to high heat.
  2. To make Marinade: combine all ingredients in small bowl.
  3. Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle and slice into strips.
  4. Pour salsa over mushroom strips, and let stand 5 to 10 minutes.
  5. Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.

Makes 8 Tacos. Each Taco (without sour cream):

Fat: 9 grams

Carbohydrates: 35 grams

Protein: 6 grams

Calories: 210


Approved by Sean Marszalek CEO SDC Nutrition Inc

The post Portobello Verde Tacos appeared first on About Time.

by Devenee


Popular Posts


Follow Us