Portobello Mushroom and Corn Tacos - Feed Your Potential
Savor Portobello Mushroom and Corn Tacos with marinated mushrooms, veggies, Pico de Gallo, and cilantro—perfect plant-forward entrees!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fyp365.com.
Cooking tools:
- Stockpot
- Mixing bowl
- Baking dish
- Zip-top bag
- Refrigerator
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Wooden spoon
- Spatula
Ingredients
- 1 lb fresh Portobello mushroom (stems removed, cut)
- 2 Tbsp less sodium soy sauce (vegan)
- 1 Tbsp extra virgin olive oil
- 1/2 cup fresh green pepper (seeded, diced)
- 1/4 cup fresh red onion (trimmed, diced)
- 1/4 cup whole kernel corn (frozen and thawed, or canned)
- 6 ea whole grain flour tortilla (6 inch)
- 1/4 cup 2 Tbsp Pico de Gallo (or other tomato salsa)
- 2 Tbsp fresh cilantro leaves (chopped)
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