Portobello Mushroom Tacos
Satisfying grilled portobello mushroom tacos that will even please the meat-eaters!
Servings: 8 tacos
Ingredients
- 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
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.