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  • Prep 25 min
  • Total 25 min
  • Servings 4
  • Save
    38
  • Pinterest
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For your next Meatless Monday dinner, try these satisfying tacos made with portabella mushrooms, avocado and spicy slaw. MORE + LESS -

Angie McGowan
August 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

Hide Images
  • 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

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

Nutrition Information

No nutrition information available for this recipe

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