Portobello Mushroom Tacos

Name: Portobello Mushroom Tacos
Prep time: 5 min
Cook time: 12 min
Total time: 47 min
Yield: 8 tacos
Ingredients: 4 large portobello mushrooms; 1/2 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon chili powder; 1/2 teaspoon smoked paprika; salt & pepper; Juice of 1/2 lemon; 1/4 cup olive oil; 1 avocado; 1 clove garlic; Juice of 1/2 lime; salt & pepper; 8-10 medium flour tortillas; iceberg lettuce; little tomatoes; greek yogurt or sour cream; red onion; cilantro; Lime wedges

User Reviews

5.0

15 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Marinade time
30 mins
Total Time
47 mins
Servings
8 tacos
Course
Main Course
Cuisine
Tex-Mex

Portobello Mushroom Tacos

Nina Acevedo

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Satisfying grilled portobello mushroom tacos that will even please the meat-eaters!

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Ingredients

Servings

4 large portobello mushrooms stems removed

Marinade:

1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
salt & pepper to taste
Juice of 1/2 lemon
1/4 cup olive oil

Quick guacamole:

1 avocado
1 clove garlic minced
Juice of 1/2 lime
salt & pepper to taste

Other/Toppings:

8-10 medium flour tortillas
iceberg lettuce shredded, to taste
little tomatoes halved, to taste
greek yogurt or sour cream to taste
red onion chopped, to taste
cilantro chopped, to taste
Lime wedges for serving

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Instructions

In a small bowl, stir together the marinade ingredients. Coat the mushrooms with the marinade (I just used my hands), and let them sit for 30 minutes.
Meanwhile, prep the other ingredients. In a small bowl, mash the guacamole ingredients together using a fork. Set aside until needed.
Preheat your BBQ/grill to high. Reduce the heat to medium-high and grill the mushrooms for about 6 minutes/side, turning once, for a total of 12 minutes (or until they're cooked through). Just prior to serving the tacos, warm the tortillas on the grill for about 10-20 seconds/side or until they've got char marks to your liking.
Once the mushrooms are cooked, slice them into smaller pieces. Top the tacos with all the toppings and the mushrooms. Eat immediately.

Notes

I used a gas BBQ to grill the mushrooms. Keep in mind every BBQ/grill/grill pan varies, so adjust cooking time accordingly.
I only put 5 min of prep time because I'm including most of it in the 30 minutes of inactive time (you can prep while the mushrooms marinate).
This recipe feeds 2 people who are reasonably hungry. If you're concerned, add another mushroom or two and serve with lots of toppings.