Balsamic Roasted Portobello Tacos with Sauteed Fresh Vegetables - KTVN Channel 2 - Reno Tahoe News Weather, Video -

Balsamic Roasted Portobello Tacos with Sauteed Fresh Vegetables

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Serves: 4-6

3 ea Portobello mushrooms, stems & gills removed
2 tbls Balsamic vinegar
1 tbls Olive oil
1 tsp Dried thyme
Salt and pepper
1 cup Fresh corn kernels
1 ea Onion, sliced
2 ea Red bell peppers, sliced
1 tbls Garlic, minced
1 tbls Olive oil
1 tbls Taco seasoning
1 ea Avocado, sliced
½ cup Cilantro leaves
1 cup Grated cheddar cheese
Corn tortillas

Preheat the oven to 400F. Line a baking sheet with parchment paper. Arrange the mushrooms on the baking sheet and brush each side of the mushrooms with the balsamic vinegar and olive oil. Sprinkle with the dried thyme, sprinkle with salt and pepper. Roast for 15 minutes with the skin side down. Take them out of the oven and let the rest so that the mushrooms absorb some the juices produced during the roasting time. Once they are cool enough to touch, thinly slice the mushrooms.

Heat a large sauté pan over medium high heat. Add the olive oil, then add the onions and sauté until lightly golden brown. Then add the garlic and stir, then add the red peppers and corn. Saute for another 5 minutes, or until tender. Toss with the taco seasoning.

In a corn tortilla, place the onion mixture, sliced avocado, cilantro leaves and finish with grated cheese. Enjoy!

Total Time: 40 hour
Preparation time: 15 minutes
Cooking time: 20 minutes

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