Ingredients:
Marinade for Mushrooms
3 Tbls soy sauce
3 Tbls brown rice syrup (I used pure maple)
3 cloves garlic minced
1 Tbls ginger grated
freshly ground black pepper to taste
4 large portobello mushrooms stemmed
Instructions:
Combine the soy sauce, syrup, garlic, ginger and pepper in a small bowl and mix well.
Place the mushrooms stem side up on a baking dish. Pour the marinade over the mushrooms and let marinate for 1 hour.
Prepare the grill
Pour the excess marinade off the mushrooms, reserving the liquid, and place the mushrooms on the grill. Grill each side for 4 minutes, brushing with marinade every few minutes.
Taco
Ingredients:
12 corn tortillas
1 batch grilled portobello mushrooms cut into 3/4 inch wide strips
salsa verde
dice red onion
shredded romaine lettuce
Instructions:
Heat the tortillas one at a time on a dry, nonstick skillet over medium heat, turning frequently, until they are soft and pliable. I put mine in the oven draped over the racks.
To serve, put a few of the mushroom strips in the center of a tortilla and top with some of the salsa verde. Garnish with red onion and romaine lettuce. Fold the tortilla in half over the filling. Repeat for the remaining tortillas.
I also put white rice on the bottom of ours as we love rice.
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