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Portabella Tacos

For your next Meatless Monday dinner, try these satisfying tacos made with portabella mushrooms, avocado and spicy slaw.

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  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

Garlic Sauce

1/4
cup mayonnaise
1
tablespoon Worcestershire sauce
1
clove garlic, finely chopped

Tacos

4
portabella mushroom caps, sliced
1
tablespoon olive oil
2
tablespoons balsamic vinegar
2
tablespoons Worcestershire sauce
8
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package
4
cups arugula
1
cup chopped tomatoes
1/4
cup chopped green onions (4 medium)

Directions

  • 1 In small bowl, mix garlic sauce ingredients; set aside.
  • 2 In large skillet, heat oil over medium heat. Add mushrooms, vinegar and 2 tablespoons Worcestershire sauce. Cook, stirring frequently, until mushrooms are tender and mixture is thickened.
  • 3 Place 1/2 cup arugula on each heated tortilla; top with mushroom mixture, tomatoes and onions. Spoon garlic sauce over tacos.

EXPERT TIPS

Expert Tips

Baby bella or regular white (button) mushrooms can be substituted for portabella mushrooms…and iceberg lettuce, romaine or spinach can be used instead of arugula.

If you’d prefer the garlic sauce to be thinner, add a teaspoon or two of water and mix well

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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