Mushroom Pico De Gallo Recipes

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MUSHROOM PICO DE GALLO



Mushroom Pico De Gallo image

This is a simple recipe that goes great with tortilla chips or beef tacos. It is very similar to the pico served at the Mazatlan and Mazatlan 2 restaurants.

Provided by Nina Lee

Categories     Onions

Time 10m

Yield 5 serving(s)

Number Of Ingredients 9

8 ounces button mushrooms
1/2 small red onion
1 jalapeno
1 teaspoon fresh cilantro
2 -3 tablespoons olive oil
3 -4 tablespoons cooking sherry
1/2 teaspoon salt
1/2 teaspoon pepper
1 lime (juiced)

Steps:

  • Finely chop all of the ingredients and mix well in a bowl. If you don't like a strong onion flavor, use a shallot instead.
  • Add your olive oil, lime juice and cooking sherry to the bowl, mix well, add more if needed.
  • Salt and pepper to taste (doesn't need to be exactly 1/2 teaspoons of each).

Nutrition Facts : Calories 103.4, Fat 5.6, SaturatedFat 0.8, Sodium 238, Carbohydrate 5.2, Fiber 1.1, Sugar 1.9, Protein 1.7

PORTOBELLO TACOS WITH PICO DE GALLO



Portobello Tacos with Pico de Gallo image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 11

Portobello mushroom caps, sliced (1 to 1 1/2 per person)
1/4 cup extra-virgin olive oil (enough to coat while tossing)
Garlic powder
Lime, to squeeze over mushrooms while grilling
Salt
1 white onion, chopped
2 tomatoes, chopped
2 jalapeno peppers, chopped
Salt
2 flour tortillas
4 radishes, thinly sliced

Steps:

  • Set up your grill and heat up your coals.
  • When coals are almost ready, toss mushrooms caps in oil and garlic. Set stand for a few minutes. Place mushroom slices onto grill. Cook for about 3 to 5 minutes.
  • Meanwhile, combine the ingredients for the Pico de Gallo. Season with salt and let stand for a few minutes.
  • Squeeze lime over the mushroom slices and then sprinkle with some salt. Flip and cook for another 1 to 2 minutes and squeeze more lime and salt over slices.
  • Heat tortillas on open section of grill while mushrooms finish up, about 1 to 2 minutes.
  • Remove tortillas from the grill. To assemble, place a few slices of the mushrooms on a tortilla, top with Pico de Gallo and sliced radishes, and serve immediately.

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