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Mushroom Tacos with Salsa Verde

Thinking about getting your veggie diet on but think you’ll miss meat too much? Well, Vegetarianized.com won’t make you give it a second thought with their mouth-watering recipes like the Grilled Cheese Elvis full of gooey goodness and bananas, asparagus muffin pudding, pretzel cheese soup, and more! The site gives step-by-step instructions along with photos. Right now we’re salivating over the Mushroom Tacos with Salsa Verde. Try whipping it up this weekend — it only takes 30 minutes!

Mushroom Tacos with Salsa Verde
Adapted from a recipe in Vegetarian Times April 2010
Servings: 6
Time: 15 minutes active; 20 minutes total
Price: About $17.75 total; about $3.00 per serving
Nutrition (per serving):
Calories: 387.1
Protein: 11.5g
Fat: 16.1g
Saturated Fat: 2g
Carbohydrates: 57.7g
Fiber: 12.1g
Cholesterol: 0mg
Sodium: 241.2mg

Marinade:
1 Tbsp canola oil
3 Tbsp balsamic vinegar
1 tsp black pepper

Tacos:
6 large portobello caps, washed and stems removed
18 6″ corn tortillas
2 avocados, sliced
3 tomatoes, chopped
1/4 head of cabbage, sliced

Salsa Verde:
12oz can of tomatillos, drained
1 large poblano pepper, roughly chopped
1 bunch of fresh cilantro, leaves only
1 medium onion, roughly chopped
3 garlic cloves, minced
1 Tbsp sugar
1 tsp SnP, each

1. Preheat grill or grill pan. Meanwhile marinate mushrooms by mixing canola oil, balsamic and pepper in a shallow dish. Place mushrooms in marinade and coat. Set aside.

2. To make salsa verde, put all the ingredients in a processor and process until smooth.

3. When grill is hot, grill mushrooms for 3-5 minutes per side. Remove from heat and let cool. Slice.

4. Lay out three tortillas per person and divide sliced mushrooms, avocado, tomatoes and cabbage evenly  between each. Top with several spoonfuls of salsa verde.

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Animals take up and require a lot of resources to grow and prepare them for food. They also emit harmful gases which you'll cut back on if you switch to a vegetarian diet.