AuthorA. KarayCategoryAIP, Appetizers, Breakfast, Gluten Free, Lunch/Dinner, Snack 4 Romaine Lettuce or Cassava Tortillas
8 Portobello Mushrooms
1 Diced onion
1 cup Jicama, sliced in strips
1 Lime, cut into sections.
1 Carrot, Shredded
1
Wash lettuce and place in serving bowls.
2
Clean and dice mushrooms and onions. Sauté until tender.
3
Add WFPB taco seasoning and toss with mushrooms. (Chili, garlic, onion powders)
4
Place over bed of lettuce. Squeeze fresh lime.
5
Garnish with carrots strips and jicama. Enjoy!
Ingredients
4 Romaine Lettuce or Cassava Tortillas
8 Portobello Mushrooms
1 Diced onion
1 cup Jicama, sliced in strips
1 Lime, cut into sections.
1 Carrot, Shredded
Directions
1
Wash lettuce and place in serving bowls.
2
Clean and dice mushrooms and onions. Sauté until tender.
3
Add WFPB taco seasoning and toss with mushrooms. (Chili, garlic, onion powders)
4
Place over bed of lettuce. Squeeze fresh lime.
5
Garnish with carrots strips and jicama. Enjoy!
