Grilled Portobello Mushroom Tacos

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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