Grilled Portobello Tacos With Salsa Verde

Be the first to review
READY IN: 50mins
Recipe by Enjolinfam

From Vegetarian Times April 2010. Juicy, earthy portobellow mushrooms make these tacos a mouthwatering treat. 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 Nutrition

Directions

  1. Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.
  2. To make Tacos: Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.
  3. To make Salsa Verde: puree all ingredients in food processor 1 minute, or until smooth. Pour sals 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a