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Portabella Tacos

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Portabella Tacos
  • Prep 25 min
  • Total 25 min
  • Servings 4
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For your next Meatless Monday dinner, try these satisfying tacos made with portabella mushrooms, avocado and spicy slaw.
By Angie McGowan
Updated Aug 2, 2012

Ingredients

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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    If you’d prefer the garlic sauce to be thinner, add a teaspoon or two of water and mix well

Nutrition

Nutrition Facts are not available for this recipe
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