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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A Southwest soft taco with a gourmet touch. Serve with Tomatillo Salsa. Adapted from Windows On the Green - Phoenix,AZ Prep time includes marinating. Ingredients:
8 medium portabella mushroom caps |
1/4 cup balsamic vinegar |
1 tablespoon olive oil |
4 roma tomatoes, quartered |
1 tablespoon chopped garlic |
1 tablespoon olive oil |
salt and pepper |
4 (8 inch) flour tortillas |
3 ounces fresh goat cheese, crumbled |
1 tablespoon chopped fresh thyme |
1 red bell pepper, seded and juliened |
tomatillo salsa |
Directions:
1. Marinate portebellos in oil and vinegar for 2 hours.
2. Preheat oven to 400°F.
3. Mix tomatoes, garlic, oil, salt and pepper.
4. Cut drained portebellos into strips, place in an oven proof pan, and roast 5 minutes, add drained tomatoes and cook 5-10 minutes until heated through.
5. Warm tortillas on a flat griddle until soft.
6. Place 1/4 of the mushrooms and 4 tomato quarters in the middle of each tortilla and top with crumbled goat cheese and thyme.
7. Roll up, garnish with red pepper strips, and serve with Tomatillo Salsa.
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