Rate this recipe!
| Servings |
|
Ingredients
Taco Filling:
- 4 large portobello mushroom caps no stem
- 2-1/2 Tbsp vegetable oil
- 4 Tbsp garlic minced
- 4 tsp gochujang sauce
- 4 Tbsp buckwheat honey
- 1 tsp white sesame seeds
Taco Topping:
- 2 cups romaine lettuce shredded
- 2-1/2 Tbsp salsa verde
- 2-1/2 Tbsp feta cheese small crumbles
- 8 thin crunchy taco shells small size (5x2-in)
Ingredients
Taco Filling:
Taco Topping:
|
Rate this recipe!
|
Instructions
Taco Filling:
- Slice each Portobello mushroom cap into 6 even strips (24 total), keep at room temperature.
- Over medium-high heat, heat oil in a large non-stick sauté pan.
- Add mushroom strips and sauté for approx. 3 minutes; add garlic and sauté for an additional 2 minutes (or until mushroom strips are fully cooked/softened/browned and garlic is lightly browned).
- Add sesame seeds, gochujang sauce and buckwheat honey to mushrooms.
- Gently toss to evenly combine and cook for approximately 30–60 seconds to glaze the mushrooms; keep hot.
- Finished mushrooms should absorb all the ingredients and have a glazed/sticky consistency and be fully coated by the ingredients.
Taco Topping:
- To serve, place approx. 1/4 cup of shredded lettuce in each of the 8 taco shells.
- Top each lettuce-filled taco with 1 teaspoon salsa verde and 1 teaspoon feta cheese crumbles.
- Top with 3 hot slices of glazed Portobello mushroom strips.
Share this Recipe
Powered by WP Ultimate Recipe