Ww 4 Points Wild Mushroom Tacos Recipes

Steps:

• Rinse mushrooms and pat dry. Trim and slice.
• Heat the oil in large nonstick skillet over medium heat. Add the onion, chile, and garlic. Saute until softened, about 2 minute Add the tomato and cook, stirring, until mixture appears fairly dry, about 3 minute Stir in the mushrooms and salt, cook, covered, stirring occasionally, until mushrooms are tender but not mushy. Stir in the sour cream and heat through.
• Meanwhile, heat the taco or tostada shells according to pkg directions. Keep warm.
• To serve, spoon 1/4 cup of mixture onto each shell, sprinkle with cilantro.
• 4 points per serving (2 taco or tostada shells).

Steps:

• Spray the grill rack with nonstick spray and set to medium-high fire.
• Place the crust on a pizza paddle or rimless baking sheet.
• Layer with the tomato slices, mushrooms, onions, chicken sausage, and mozzarella.
• Using the paddle or baking sheet, slide the pizza onto the grill, away from the heat source.
• Cover and cook, rotating the pizza a half turn after 8 minutes, until it is hot and cheese is melted.
• Garnish with basil before serving.
• 4 Points per serving (1/2 pizza).

Steps:

• Crumble chorizo in a large nonstick skillet and place over medium heat. Cook, stirring frequently, for about 5 minutes or until sausage is half cooked.
• Increase heat to medium-high. Add onion and mushrooms; continue to cook, stirring almost constantly, for about 3 minutes or until vegetables begin to soften.
• Sprinkle potatoes into skillet; cook, stirring frequently, for 10 to 15 minutes or until potatoes are soft. Season to taste with salt. Transfer mixture into a bowl and top with cilantro. Serve in tortillas with Roasted Tomatillo Salsa.