I’ve got one incredible vegetarian taco recipe for you today.
Yield: Serves 4
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1 clove garlic, finely chopped
4 portabella mushroom caps, sliced
1 tablespoon olive oil
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
8 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package
4 cups arugula
1 cup chopped tomatoes
1/4 cup chopped green onions (4 medium)
In small bowl, mix garlic sauce ingredients; set aside.
In large skillet, heat oil over medium heat. Add mushrooms, vinegar and 2 tablespoons Worcestershire sauce. Cook, stirring frequently, until mushrooms are tender and mixture is thickened.
Place 1/2 cup arugula on each heated tortilla; top with mushroom mixture, tomatoes and onions. Spoon garlic sauce over tacos.