Portobello Tacos

This is from the 3-Day Sample Plan from the Happy Herbivore. I remember making something similar on the 21-Day Vegan Kickstart but couldn't find the original recipe.

Portobello Steak Tacos | serves 4

4 Portobello Steaks, sliced into strips (Recipe follows)

8 corn tortillas

4 cups shredded lettuce (or red cabbage, sliced thin)

4 tomatoes, diced (or salsa)

1 cups corn (thawed, if frozen)

8 oz guacamole (or 1 avocado)

hot sauce (optional) fresh cilantro (optional)

Place Portobello Steak strips into tortillas, and top with remaining ingredients. Garnish with hot sauce and/or cilantro, if desired.

Per serving: 408 calories, 11.9g fat, 70.5g carbohydrates, 12.4g fiber, 9.6g sugars, 12.8g protein

Portobello Steaks 

4 portobello mushrooms, stems removed

1 small onion, minced

2 garlic cloves, minced

2 cups No-Beef Broth (or water)

6 tbsp balsamic vinegar

2 tbsp mirin, sherry or white wine

2 tsp dried thyme

2 tsp dried chives (optional)

1 tsp dried basil

Line a large frying pan with a thin layer of broth. Remove stems from mushroom and set aside. Add onion and garlic and cook for 2 minutes over high heat. Add remaining ingredients, except for the mushrooms, and turn to medium. Add mushrooms, cover and cook for five minutes. Gently flip mushrooms over and cook for 5 minutes more, adding more broth as needed to prevent sticking or burning (you may need to do this in two batches). Sprinkle a little salt over top and drizzle with leftover juices.

Per mushroom: 51 calories, 0.3g fat, 8.6g carbohydrates, 2.2g fiber, 3g sugars, 3.2g protein