Portobello mushroom caps, sliced (1 to 1 1/2 per person)
1/4 cup extra-virgin olive oil (enough to coat while tossing)
Lime, to squeeze over mushrooms while grilling
1 white onion, chopped
2 tomatoes, chopped
2 jalapeno peppers, chopped
2 flour tortillas
4 radishes, thinly sliced
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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