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Shredded Portobello Flat Mushrooms

Yields4 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

 375 g Portobello Mushrooms, julienne or match stick cut
 ¼ cup Extra Virgin Olive Oil
 1 Packet of Old El Paso Taco Seasoning
 100 Chipotle Sauce or Mayonnaise
 1 Packet of Iceberg Lettuce, finely cut
 2 Corn Cobs, charred and kernels sliced off
 1 Packet of Old El Paso Flour Tortillas
1

Heat olive oil in frying pan and fry mushrooms for 5min or until golden.

2

Add seasoning mix and cook for a further 2min, remove from heat.

3

Warm up tortillas and layer with toppings.

Serving Suggestion

Swap out flour tortillas to Taco Shells for extra crunch.

Nutrition Facts

4 servings

Serving size