Ingredients
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2 (14 oz) 4-count pkgs whole-cap portobella mushrooms
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2 tbsp olive oil
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1 (14 oz) pkg Nature's Promise® Organic Cubed Butternut Squash
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2 tbsp jarred pesto
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8 white corn tortillas
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1 cup spring mix
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1/3 cup cotija or crumbled queso fresco cheese
Steps
1
Trim stems of the mushrooms. With a spoon, scrape and discard gills from mushroom caps. Brush mushrooms with oil and season with salt and pepper.
2
To a medium microwave-safe bowl, add the butternut squash and ¼ cup water. Season with salt and pepper. Cover with vented plastic and microwave 8–10 min., until tender. With a fork or potato masher, mash the butternut squash until smooth. Stir in the pesto.
3
Meanwhile, set a grill or grill pan to high. Add mushrooms and cook 3–4 min. per side, until tender. Add the tortillas to grill and cook 30 sec. per side, until warm.
4
Let mushrooms cool slightly, then thinly slice. Divided the mixed greens among the tortillas, then top with mushrooms and the cotija cheese. Serve tacos with the butternut squash mash.
