12 pounds
mushrooms, sliced 1/4 inch thick 2 tablespoons balsamic vinegar 1 tablespoon soy sauce (or tamari) 3 cloves garlic, chopped 1/2 teaspoon thyme, chopped salt and pepper to tasteMarinate the mushrooms in the mixture of the remaining ingredients for 30 minutes.
1 Skewer
the mushrooms and grill over medium-high heat until just tender and slightly charred, about 2-3 minutes per side.
When the oil shimmers, add the cremini mushrooms, onions, and a pinch each of salt and pepper. Stuff the mashed avocado (if using), the mushrooms, and pineapple into the warmed tortillas
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