Balsamic Portabello Mushroom Tacos: To Go!

3 Sep

labeled

Ingredients:

  • 2 Cups baby arugula
  • Dressing:
    • 2 Tablespoons citrus champagne vinegar, such as O Citrus Champagne Vinegar
    • 2 Tablespoons maple syrup
    • 2 Tablespoons extra virgin olive oil
    • 1 shallot, minced
    • salt & pepper, to taste
  • Guacamole:
    • 4 avocados
    • 1 jalapeno pepper, diced
    • 1/2 onion, minced
    • salt & pepper, to taste
    • Optional: spritz of fresh lime
  • 4 portabello mushroom caps, sliced in 1/2 inch slices
    • 4 Tablespoons balsamic vinegar
    • 2 Tablespoons dark maple syrup
    • 1 clove garlic, minced
    • salt & pepper, to taste
    • grape seed oil, for stir fry
  • 6 tortillas (I use corn tortillas)
    • salt & pepper, to taste

Directions:

  1. To prepare the portabello mushrooms, mix the balsamic vinegar, maple syrup, diced garlic, salt & pepper to taste in a shallow 9 x 9 baking dish.  Lay your sliced portabello mushrooms and marinate for at least 30 minutes. Preheat your oven to  350 degrees.  Lay your marinated mushrooms on a parchment paper-lined baking sheet.  Pop them in the oven for 5-7 minutes, flip over, and bake for another 5-7 minutes.  Set aside.
  2. To prepare the arugula salad, whisk your dressing ingredients together and adjust seasonings as necessary.  Dress your salad.
  3. In a medium mixing bowl, de-pit your avocados and scoop them into your bowl.  Use a fork and mash your avocados (I don’t make mine perfectly smooth!).  Remove the seeds in your jalapeno pepper by using your knife, add in your diced jalapeno (be sure to wash your hands after touching hot peppers!  Last thing anyone wants to do is accidentally rub their eye..ouch!  Trust me, I’ve learned the hard way. Okay, I’m still learning the hard way!).  Toss in your diced onion, add salt & pepper to taste (spritz with lime, if using).  Taste a little bite and adjust any seasonings as necessary.
  4. To warm your tortillas, heat a cast-iron skillet until hot and warm one tortilla at a time, 30 seconds on each side.
  5. I packed my lunch to go in plastic containers, laying a napkin in between each tortilla in the container.
  6. Enjoy eating whole!collage 1 labelP1030674 P1030680 P1030685

Questions? Comments? :)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

%d bloggers like this: