2-on-Tuesday: Portobello Mushroom Tacos

Isn't it great when family jumps-in to help make dinner? I love for my honey to strut hisculinary stuff which tends to happen more often in the summer and early fall grilling months! This is another plant-based food offering from Forks Over Knives  ...courtesy of my honey and me.



Portobello Mushroom Tacos

1 package Corn Tortillas (corn are less fattening than the flour tortillas)
Grilled Portobello Mushrooms (I figured 2 caps per person)
Salsa Verde
Homemade Salsa
Shredded Romaine Lettuce

• Marinate the mushrooms 1 hour or overnight in fridge - optional. We used a low-sodium marinade. 
• While mushrooms are grilling (3-5 minutes each side), heat tortillas  on a dry, nonstick skillet over medium to medium-high heat, turning until soft.
• To serve, put a few mushroom slices on tortilla and top with either Salsa Verde or a salsa of your choice and some crunchy, shredded Romaine.

Salsa Verde (Green Sauce)

1 pound Tomatillos, husks removed, coarsely chopped
1 Jalapeno, chopped (we use the seeds for a hotter flavor)
6 Green Onions (white & green parts), chopped
2 cups Cilantro, leaves and tender stems chopped
4 cloves Garlic, peeled and chopped
2 Limes, zest and juice
Salt, to taste

• If you have a food processor, simply coarse-cut the tomatillos, onions, jalapeno and garlic into large chunks, toss into processor and zip-down with lime juice and zest! Otherwise, get to choppin'!

Salsa
(Terry makes the salsa. Salsa is salsa. You add what you like!)

4-5 Tomatoes (large, ripe, deep red), chunked
1 Onion, chunked
4 cloves Garlic, peeled and halved
1 Jalapeno, chunked (we use the seeds for a hotter flavor)
1 fistful Cilantro - optional
1 Lime, juice
Salt, to taste

• Again, we use a food processor! We have used a blender in the early days to make smaller batches.

You will absolutely love the fresh flavors YOU create! So good! My honey got extra kisses for his salsa ... which we served, also, with baked tortilla chips!