Grilled Portobello Tacos with Salsa Verde
Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Don’t worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking).
Ingredients
Marinade
- 1/3 cup canola oil
- 3 Tbs. balsamic vinegar
- 1 tsp. black pepper
Tacos
- 6 large portobello mushroom caps
- 6 6-inch soft corn tortillas
- 2 avocados, sliced
- 2 cups chopped tomatoes
- 3 cups shredded cabbage
Salsa verde
- 4 tomatillos, chopped (or 1 cup canned)
- 1 large green bell pepper or poblano chile, roughly chopped
- 1 large bunch fresh cilantro, leaves only
- 1 medium onion, chopped
- 3 cloves garlic
- 3 tsp. organic sugar or agave nectar
- 1 1/4 tsp. canola oil
- 1 tsp. pepper
- 1/2 tsp. salt
Preparation
1. Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.
To make Tacos:
2. Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.
To make Salsa Verde:
3. Purée all ingredients in food processor 1 minute, or until smooth. Pour salsa over mushroom strips, and let stand 5 to 10 minutes.
4. Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.
Nutrition Information
- Serving Size 1 Taco
- Calories 278
- Carbohydrate Content 35 g
- Cholesterol Content 0 mg
- Fat Content 15 g
- Fiber Content 9 g
- Protein Content 6 g
- Saturated Fat Content 2 g
- Sodium Content 257 mg
- Sugar Content 12 g