Best Portabella Tacos Recipes

GRILLED PORTABELLA AND POBLANO TACOS

Steps:

• Preheat a lightly oiled grill on medium-high heat.
• While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
• Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
• Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
• Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
• Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
• To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.

PORTABELLA AND ZUCCHINI TACOS

Steps:

• Preheat oven to 425°F On a large rimmed baking sheet, combine mushrooms, water, 1 teaspoon oregano, 1 tablespoon oil, and salt & pepper to taste. On another rimmed baking sheet, toss the zucchini & onions with the remaining oregano & oil; season with salt & pepper.
• Roast, tossing occasionally, until veggies are browned and fork-tender, 25-30 minutes. Keep an eye on them - the zucchini & onions will be done sooner than the mushrooms.
• When roasting is almost finished, heat a small skillet over medium high heat and warm tortillas briefly on each side. This goes very quickly - you want them a bit browned but still nice and soft. Wrap warm tortillas in a clean kitchen towel until serving time.
• To serve, pile on the filling and toppings as you wish!

PORTABELLA TACOS WITH SPICY CABBAGE SLAW

Steps:

• In small bowl, mix all slaw ingredients; set aside.
• Heat taco shells as directed on box.
• Meanwhile, in large skillet, heat oil over medium-high heat. Cook mushrooms in oil 3 to 5 minutes, stirring occasionally, until they begin to brown. Add onion; cook 2 to 3 minutes longer. Stir in chili powder and grill seasoning.
• To serve, spoon mushroom mixture into warmed taco shells; top with avocado slices and spicy cabbage slaw.

GRILLED PORTABELLA AND POBLANO TACOS

Steps:

• Preheat a lightly oiled grill on medium-high heat. While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside. Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps. Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper. Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board. Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated. To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.

PORTABELLA TACOS

Steps:

• In small bowl, mix garlic sauce ingredients; set aside.
• In large skillet, heat oil over medium heat. Add mushrooms, vinegar and 2 tablespoons Worcestershire sauce. Cook, stirring frequently, until mushrooms are tender and mixture is thickened.
• Place 1/2 cup arugula on each heated tortilla; top with mushroom mixture, tomatoes and onions. Spoon garlic sauce over tacos.

PORTABELLA TACOS

Steps:

• Preheat oven to 425 degrees. Add mushrooms, oregano, oil, salt and pepper (if desired), zucchini sticks, and onion slices to large bowl. Toss to blend well.
• Spoon mixture evenly into a jellyroll pan (line it with nonstick foil if you have it). Place pan in oven and let vegetables roast, tossing occasionally, for about 30 minutes.
• Soften tortillas by wrapping them in a damp cloth and heating in the microwave for about twenty seconds. Or you can warm them in a nonstick frying pan (use a little cooking spray if you like).
• Fill each tortilla with mushroom mixture, some shredded cheese, and salsa.