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Dr Kathleen Hartford

Dr Kathleen Hartford

GRILLED PORTOBELLO TACOS

Grilled Portobello Tacos with Salsa Verde
Serves 6

Time: 30 minutes or fewer

Juicy, portobello mushrooms make these tacos a delicious part of your dinner.

Ingredients:

Marinade

  • ⅓ cup olive oil
  • 3 Tbs. balsamic vinegar
  • 1 tsp. black pepper

Tacos

  • 6 large portobello mushroom caps (can be substituted with chicken if preferred)
  • 6 6-inch soft corn tortillas
  • 2 avocados, sliced
  • 2 cups chopped tomatoes
  • 3 cups shredded lettuce
  • sour cream, optional

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
  • 1 ¼ tsp. olive oil
  • 1 tsp. pepper
  • ½ tsp. salt

Directions:
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.

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