Roasted Portobello Butter Lettuce “Tacos” with Pineapple Corn Relish

Name: Roasted Portobello Butter Lettuce “Tacos” with Pineapple Corn Relish
Ingredients: 1 tablespoon olive oil; Kosher salt; 3 large portobello caps, stems removed, sliced into strips; 4-6 medium butter lettuce leaves, washed and patted dry; 1½ tablespoons balsamic vinegar; ⅓ cup finely diced red onion; ¼ cup chopped, fresh cilantro leaves; 1 jalapeño, seeded and diced; ½ cup chopped fresh cilantro leaves; ½ teaspoon smoked paprika; Sriracha sauce; 1½ cups whole-kernel corn; 1½ cups fresh pineapple, diced; 1 tablespoon fresh lime juice; ½ teaspoon ground cumin; 2 tablespoons fresh pineapple juice; Kosher salt and freshly ground pepper; 1½ teaspoons cumin

Preparation info

Difficulty
Medium

Appears in

Eating Well to Win

By Richard Ingraham

Published 2017

About

Ingredients

For Tacos

3 large portobello caps, stems removed, sliced into strips
1 tablespoon olive oil
Kosher salt and freshly ground

Lunch
Gluten-free
Vegetarian

Method

Tacos

Preheat your oven to 400 degrees.
Combine mushrooms and olive oil in a medium mixing bowl, and toss.
On a foiled, parchment-lined baking sheet, lay the mushrooms out evenly.
Season evenly