30 portobellos tortilla Recipes

gluten-free tortillas, butter-flavored cooking spray, portobello caps, chopped, light balsamic vinaigrette, canned no-salt-added black beans, rinsed and drained, diced pimiento, drained, shredded reduced-fat 4-cheese mexican blend cheese, sliced green onions, fresh salsa (optional), reduced-fat sour cream (optional)

chopped seeded plum tomato (about 3), julienne-cut jicama, chopped fresh cilantro, fresh lime juice, crushed red pepper, minced serrano chile, salt, divided, portobello mushroom caps (about 1 lb), thick) slices onion, whole poblano chile, olive oil, garlic cloves, thinly sliced, ground cumin, corn tortillas, sliced peeled avocado, shredded reduced-fat colby-jack cheese

flour tortillas, cut into quarters, portobello mushrooms, sliced (about 1/2 lb), low-salt chicken broth, fresh lemon juice, low-sodium soy sauce, olive oil, chopped fresh or 2 tsp dried basil, chopped fresh or 1 tsp dried thyme, refried white beans, roasted-tomato sauce, crumbled feta cheese, lime rind (optional)

baby portobello mushrooms, chopped, onion, finely chopped, butter, garlic cloves, minced, white wine or chicken broth, chopped fresh spinach, coarsely chopped, seasoned salt, divided, water, lime juice, chicken bouillon granules, garlic powder, sour cream, minced fresh cilantro, corn tortillas (6 inches), warmed, shredded monterey jack cheese, crushed red pepper flakes , optional

portobello mushroom caps, sliced (1 to 1 1/2 per person ), extra-virgin olive oil (enough to coat while tossing), garlic powder, lime , to squeeze over mushrooms while grilling, salt, white onion, chopped, tomatoes, chopped, jalapeno peppers, chopped, salt, flour tortillas, radishes, thinly sliced

olive oil, thick) slices portobello mushrooms (about 8 oz), vertically sliced red onion, thick) green bell pepper strips, garlic cloves, minced, chopped fresh cilantro, fresh lime juice, salt, freshly ground black pepper, serrano chile, minced, flour tortillas, crumbled queso fresco, salsa verde

portobello mushrooms, olive oil, kosher salt and pepper, flour tortillas, grated pepper jack

basil leaves, washed and dried, garlic cloves, peeled, x 2-inch chunks parmesan cheese, cubed, extra virgin olive oil, pine nuts, portobello mushroom caps , stems discarded, extra virgin olive oil, asparagus, stems removed, flour tortillas, cut in half (10-inch round)

olive oil, portobello mushroom caps, lightly rinsed, patted dry , and cut into 1/4-inch strips, red onion, halved and cut into 1/4-inch slices, serrano chili, seeded and minced, fresh baby spinach, ground cumin, dried oregano, salt, fresh ground black pepper, flour tortillas, warmed, salsa (homemade or store-bought )

sesame oil, balsamic vinegar, salt, pepper, portobello mushrooms (about 1 lb), stems removed, sweet onion , cut into 1/4-inch slices, flour tortillas (10 inches), shredded monterey jack cheese, salsa and sour cream

barbecue sauce, tomato paste, cider vinegar, chipotle chile in adobo, minced (or 1/4 tsp. ground chipotle pepper), portobello mushroom cap (about 5 medium), canola oil , plus, canola oil, onion, finely diced, whole wheat tortillas (8-10 inch diameter), shredded monterey jack cheese

prepared barbecue sauce, tomato paste (i used ketchup), apple cider vinegar, chipotle chile in adobo, canola oil, divided, canola oil, divided, portobello mushroom cap (about 5 medium), onion, finely diced, spinach (i used frozen, thawed, squeezed dry) (optional), fresh cilantro, chopped (optional), whole wheat tortillas (8 to 10 inch), shredded monterey jack cheese

canola oil, balsamic vinegar, black pepper, portabella mushrooms, the caps, corn tortillas, soft, avocados, sliced, tomatoes, chopped, cabbage, shredded, vegan sour cream (optional), tomatillos, chopped (or 1 cup canned ), green bell pepper, roughly chopped (can also use poblano chile), cilantro, fresh leaves only , use a large bunch, onion, chopped, garlic cloves, organic sugar or 3 tsp agave nectar, canola oil, pepper, salt

portabella mushrooms, thinly sliced, shredded part-skim mozzarella cheese (more to taste), corn tortillas, jamaican jerk spice (to taste), cayenne pepper (to taste), kosher salt (to taste), olive oil (for frying ), hot sauce (for serving)

soy sauce, fresh lemon juice, toasted sesame oil, portobello mushroom caps , cut into 1/4-inch strips, ripe haas avocado, pitted and peeled, flour tortillas, fresh baby spinach leaves, red bell pepper , cut into 1/4-inch strips, ripe tomato, chopped, salt, freshly ground black pepper

yellow corn tortillas, fried, portobellos, medium diced and sauteed, diced tomato, diced scallions, grated yellow cheddar, red chile veloute , recipe follows, diced red onion, smoked poblano crema , recipe follows, olive oil, high gluten flour, tomato paste, hot chili powder, fresh crushed garlic, strong chicken stock, salt and pepper to taste, smoked poblano chiles, sour cream

butter seperated into 4 pieces, chopped bacon, chopped onion, chopped tomato, garlic, green onion, flour tortilla, manchego cheese, portobello or button mushrooms, snipped fresh cilantro, sour cream, worcestershire sauce

tomatoes with chiles, onion, chopped, garlic clove, minced, ground cumin, chopped cilantro leaves, chopped oregano leaves, kosher salt, freshly ground black pepper, red onion, diced, garlic clove, minced, portobello mushrooms, cleaned and cut into 1/2-inch pieces, frozen chopped spinach, thawed and squeezed to remove excess water, skim milk, cornstarch, ground cumin, minced chipotle in adobo (optional), lime, juiced, low-fat corn tortillas, queso blanco