Mushroom Tacos

Name: Mushroom Tacos
Ingredients: 2 tablespoons olive oil; 1 (8 ounce) package sliced mushrooms (such as Monterey Mushrooms(R)); 1 tablespoon minced garlic; 2 zucchini, cut into chunks; 3 tablespoons diced sun-dried tomatoes; 1 tablespoon Worcestershire sauce; 1 teaspoon onion powder; 1 teaspoon salt; 1 teaspoon ground black pepper; 6 (6 inch) corn tortillas

10 ingredients

2 steps

Ingredients

2 tablespoons olive oil
1 (8 ounce) package sliced mushrooms (such as Monterey Mushrooms(R))
1 tablespoon minced garlic
2 zucchini, cut into chunks
3 tablespoons diced sun-dried tomatoes
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper
6 (6 inch) corn tortillas

Directions

1

Heat a large skillet over medium-high heat. Pour in olive oil. Add mushrooms and garlic; saute until fragrant, 1 to 2 minutes. Stir in zucchini, sun-dried tomatoes, Worcestershire sauce, onion powder, salt, and pepper; cook until flavors combine, 4 to 5 minutes.
2

Preheat a griddle over medium-high heat. Cook corn tortillas until lightly toasted, about 1 minute per side. Spoon mushroom mixture over tortillas.