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I had a request recently for vegetarian tacos. I make a lovely version with faux ground beef, but I thought my recipe for grilled portobello mushroom tacos would go over much better. This recipe is insanely easy to make - 20 minutes and dinner's on the table. The salsa verde is nice and spicy. If you prefer a more mild taste, exchange the poblano for a regular green pepper. This dish is high in good, heart-healthy fats and fiber, and low in sodium.
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Mushroom Tacos with Salsa Verde

April 18, 2010

30 min or less active, 30 min or less total, fall, gluten-free, main, spring, summer, vegan, winter

I had a request recently for vegetarian tacos. I make a lovely version with faux ground beef, but I thought my recipe for grilled portobello mushroom tacos would go over much better. This recipe is insanely easy to make - 20 minutes and dinner's on the table. The salsa verde is nice and spicy. If you prefer a more mild taste, exchange the poblano for a regular green pepper. This dish is high in good, heart-healthy fats and fiber, and low in sodium.

Information

Servings: 6
Time: 15 minutes active; 20 minutes total
Price: About $17.75 total; about $3.00 per serving
Nutrition (per serving):
Calories: 387.1
Protein: 11.5g
Fat: 2g
Saturated fat: 2g
Carbohydrates: 57.7g
Fiber: 12.1g
Sodium: 241.2mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 6 large portobello caps, washed and stems removed
  • 1 Tbsp olive oil
  • 3 Tbsp balsamic vinegar
  • 2 tsp black pepper, divided
  • 12 oz can of tomatillos, drained
  • 1 large poblano pepper, roughly chopped
  • 1 bunch of fresh cilantro, as such stems removed
  • 1 medium onion, roughly chopped
  • 3 garlic cloves, minced
  • 1 Tbsp sugar
  • 1 tsp salt
  • 18 6" corn tortillas
  • 2 avocados, sliced
  • 3 tomatoes, chopped
  • 1/4 head of cabbage, sliced

Preparation

  1. Preheat grill or grill pan. Meanwhile marinate mushrooms by mixing oil, balsamic and 1 tsp pepper in a shallow dish. Place mushrooms in marinade and coat. Set aside.
  2. To make salsa verde, put the tomatillos, poblano, cilantro, onion, garlic, sugar salt and remaining 1 tsp black pepper in a processor and process until smooth.
  3. When grill is hot, grill mushrooms for 3-5 minutes per side. Remove from heat and let cool. Slice.
  4. Lay out three tortillas per person and divide sliced mushrooms, avocado, tomatoes and cabbage evenly between each. Top with several spoonfuls of salsa verde.

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