Give your "Taco Tuesday" a vegetarian twist with this recipe for Grilled Mushroom & Poblano Tacos. Featuring our House Grilled Portobello Mushrooms from Gourmet Takeaway, you're sure to love this flavorful taco recipe.
INGREDIENTS
2Tbsp
DLM Pure Olive Oil
2
poblano peppers (seeded, stemmed, cut into thin strips)
Salt and pepper to taste
½cup
heavy cream
2cups
House Grilled Portobello Mushrooms
DLM Pico de Gallo
INSTRUCTIONS
1
Heat oil and sauté poblano peppers until soft but not brown. Season to taste with salt and pepper and add cream. Simmer over low heat briefly and season again with salt and pepper. Set aside and keep warm
2
In another pan, reheat mushrooms.
3
Layer poblanos in cream sauce in tortilla and top with warm mushrooms. Garnish with fresh pico de gallo.
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Mushroom & Poblano Taco
PREP TIME5 mins
COOK TIME15 mins
SERVINGS4
INGREDIENTS
2Tbsp
DLM Pure Olive Oil
2
poblano peppers (seeded, stemmed, cut into thin strips)
Salt and pepper to taste
½cup
heavy cream
2cups
House Grilled Portobello Mushrooms
DLM Pico de Gallo
INSTRUCTIONS
1
Heat oil and sauté poblano peppers until soft but not brown. Season to taste with salt and pepper and add cream. Simmer over low heat briefly and season again with salt and pepper. Set aside and keep warm
2
In another pan, reheat mushrooms.
3
Layer poblanos in cream sauce in tortilla and top with warm mushrooms. Garnish with fresh pico de gallo.