With this delicious portobello mushroom dish you can enjoy "Meatless Monday" on any day of the week.
Add your favorite toppings: chopped tomatoes, salsa or fresh pico de gallo, sour cream, fresh cilantro.
Prep Time15 minsCook Time10 minsTotal Time25 mins
INGREDIENTS
3 Portobello Mushrooms (medium), stems and gills removed, thickly sliced
1 Yellow Squash, halved and sliced lengthwise
1 Red Onion (medium), halved and sliced
2 cups Sugar Snap Peas, sliced lengthwise
1 Jalapeno, sliced
3 tbsp Olive Oil, separated
¼ cup Soy Sauce
¼ tsp Worcestershire Sauce, optional Substitute with a 1/4 tsp of; 2 tsp soy sauce+1/4 tsp lemon juice+1/4 tsp sugar+dash of hot sauce.
2 Chipotle Peppers in Adobo Sauce, optional for smoky heatOr 2 tbsp of paprika + 2 tbsp tomato sauce or purée
4 tsp Garlic Powder, separated
4 tsp Onion Powder
2 tsp Chile Powder
Salt and pepper
4 Flour Tortillas
DIRECTIONS
1In large bowl mix Soy sauce, Worcestershire sauce, Chipotle peppers, 2 tsp Garlic powder, 2 tsp Onion powder, Chile powder.
2Add sliced mushrooms and allow to marinate for a few minutes.
3Heat 1 1/2 tbsp of olive oil in large skillet over med-high heat. Sauté vegetables with the rest of garlic and onion powder, until heated through but still crisp, 7-10 minutes.
4Heat remaining oil in a large cast iron skillet, or electric hot plate over high heat. Sear mushroom slices, 2-3 minutes per side.
5Combine mushrooms and cooked vegetables. Season with salt and pepper to taste.
6Serve with toasted tortillas and your favorite toppings. Enjoy!
Ingredients
3 Portobello Mushrooms (medium), stems and gills removed, thickly sliced
1 Yellow Squash, halved and sliced lengthwise
1 Red Onion (medium), halved and sliced
2 cups Sugar Snap Peas, sliced lengthwise
1 Jalapeno, sliced
3 tbsp Olive Oil, separated
¼ cup Soy Sauce
¼ tsp Worcestershire Sauce, optional Substitute with a 1/4 tsp of; 2 tsp soy sauce+1/4 tsp lemon juice+1/4 tsp sugar+dash of hot sauce.
2 Chipotle Peppers in Adobo Sauce, optional for smoky heatOr 2 tbsp of paprika + 2 tbsp tomato sauce or purée
4 tsp Garlic Powder, separated
4 tsp Onion Powder
2 tsp Chile Powder
Salt and pepper
4 Flour Tortillas
Directions
1In large bowl mix Soy sauce, Worcestershire sauce, Chipotle peppers, 2 tsp Garlic powder, 2 tsp Onion powder, Chile powder.
2Add sliced mushrooms and allow to marinate for a few minutes.
3Heat 1 1/2 tbsp of olive oil in large skillet over med-high heat. Sauté vegetables with the rest of garlic and onion powder, until heated through but still crisp, 7-10 minutes.
4Heat remaining oil in a large cast iron skillet, or electric hot plate over high heat. Sear mushroom slices, 2-3 minutes per side.
5Combine mushrooms and cooked vegetables. Season with salt and pepper to taste.
6Serve with toasted tortillas and your favorite toppings. Enjoy!
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