Description

Marinaded, meaty portobello mushrooms combined with sweet and spicy poblano peppers and topped with creamy jalapeno ranch dressing.

Ingredients

Scale

2 portobello mushrooms, sliced

3 poblano peppers, seeded and sliced

2 tbsp soy sauce

2 tsp chili powder

1 tbs dijon mustard

2 tsp onion powder

2 tsp garlic powder

1 tsp salt and pepper

2 tbsp olive oil

6 corn tortillas (I like flour for these but if you’re actually making multiple taco recipes, just stick with corn)

Jalapeno Ranch

Instructions

Start by placing the sliced vegetables into a large plastic bag or bowl.
In a small bowl, whisk together the soy sauce, chili powder, dijon mustard, onion powder, garlic powder salt and pepper and olive oil until it forms sort of a paste looking marinade. Pour over the mushroom and poblano and toss to combine. Set aside for at least 20 minutes.
When the mushrooms and peppers are done marinading, heat a large cast iron pan over medium heat. Pour all the ingredients into the skillet and sautee until the peppers begin to soften, about 7-10 minutes. Serve with Jalapeno Ranch.