Informations supplémentaires
25 min.
|
499 kcal
|
easy
|
|
Printable version
1. Setup
Mince the onion. Chop the garlic and the cilantro. Slice the mushrooms.
2. Make the sauce
In a food processor, or using a hand blender, combine the juice of the pineapple can and half of the pineapple pieces, the garlic, the spices,the ground chipotle, to taste (caution! spicy) and 1 tbsp of vinegar.
3. Cook the mushrooms
In a pan over medium heat, add a drizzle of olive oil. Cook the onions for 2-3 minutes. Add the mushrooms and cook for another 6-7 minutes. Season with salt and pepper.
4. Add the sauce
Add the sauce and bring to a boil. Reduce the heat and cook for 4-5 minutes. At the end, add the rest of the pinepaple pieces.
5. Make the yogourt sauce
In a bowl, combine the yogurt, half of the cilantro and the lime juice.
6. Plate your dish
Serve the mushroom mixture in the corn tortillas. Garnish with the yogurt sauce, crumbled feta cheese and remaining chopped cilantro. Bon appetit!
6unitCorn Tortilla(s)
1unitYellow Onion(s)
2unitGarlic Clove(s)
113mlPineapple chunk
White Medium Mushroom
45gFeta Cheese
1unitLime
100gGreek Yogourt 2%
0.5unitCilantro
8gSpice Mix (Paprika,Chili Powder,,)
10gGround Chipotle
What you need
499 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
91g
30%
fat
10g
15%
cholesterol
25mg
8%
fiber
11g
44%
protein
19g
saturated
5g
25%
sodium
310mg
13%
sugar
39g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg