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  • Prep 25 min
  • Total 25 min
  • Servings 4

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

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

© 2017 ®/TM General Mills All Rights Reserved

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