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Grilled Portobello Tacos with Salsa Verde

Juicy, earthy portobello 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: 

Ingredient Set Name: 

Marinade

Ingredients: 

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

Ingredient Set Name: 

Tacos

Ingredients: 

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6 large portobello mushroom caps
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6 6-inch soft corn tortillas
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2 avocados, sliced
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2 cups chopped tomatoes
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3 cups shredded cabbage

Ingredient Set Name: 

Salsa Verde

Ingredients: 

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4 tomatillos, chopped (or 1 cup canned)
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1 large green bell pepper or poblano chile, roughly chopped
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1 large bunch fresh cilantro, leaves only
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1 medium onion, chopped
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3 cloves garlic
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3 tsp. organic sugar or agave nectar
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1 ¼ tsp. canola oil
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1 tsp. pepper
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½ tsp. salt

Instructions: 

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.

Nutrition Information: 

Calories: 
278
Protein: 
6 g
Total Fat: 
15 g
Saturated Fat: 
2 g
Carbohydrates: 
35 g
Cholesterol: 
0 mg
Sodium: 
257 mg
Fiber: 
9 g
Sugar: 
12 g
Yield: 
Serves 6

Comments on this Recipe

I made this sans tortillas...I grilled all the veggies and put the veggie/verde mixture on top of a bed of quinoa. So so so yummy!

I love this recipe. Thanks so much for publishing.

The flavors in these tacos go really great together. That said, I found the salsa verde to be strangely sweet with all that agave nectar in it. I have a sweet tooth, but it was too much for me and tasted "off". I will leave it out next time. Also, the mushrooms got VERY juicy and make a huge mess whenever I ate these tacos. They need to be cooked a long time until they're charred and have shrunken down a lot to be less messy and more meaty.

This salsa was a huge hit at my house! The portobello tacos were a common meal here already, but the salsa makes the dish! I now make the salsa regularly to go with any tacos or quesadillas, chips or nachos. I also mix it with cream cheese for a very tasty dip to take to parties or for movie night. Thank you! Oh, I use regular sugar and didn't find it too sweet, so maybe the nectar is too sweet for the recipe.

Great recipe! My mom and I made this for dinner as a part of a girls night, and it was a total hit. Wonderful combination of flavors. We used tomatillo salsa from a jar instead of the salsa verde recipe.

Why put the 1/2 t. of salt in this. We eat too many things with sodium and this would be great without it.

The tacos are really good. The tomatillo sauce could definitely use less agave, maybe only one teaspoon rather than 3 and also a jalapeño pepper for more flavor. Overall really good. Will definitely make again. Thanks!

Canola oil is horrible for the the body. Canola oil is short for canada oil which is from the rapeseed plant. Rapeseed oil has a large amount of erucic acid, a compound that in large amounts can be toxic to humans.

Wow!!!! This was SO SO good! I sauted the mushrooms in olive oil and then when they were done, added the cabbage to the pan and sauted until starting to become tender. This one is rated R for repeat! :)

We used sugar for the salsa verde, and found it way too sweet as well. I will definitely leave the sugar out next time. They were just as delicious served cold the next day, and just as satisfying without the tortilla.

The name "Canola" was derived from "Canadian oil, low acid". It is breed to be much lower in erucic acid than any other rapeseed oil. Food-grade canola oil is bred to contain less than 2% erucic acid. I'm sure everyone on this site has differing views on what is good and what is bad, but please try and be factual and fair in order to give everyone the benefit of making informed decisions.

A winner. Except that I dont like sweet dressings. And sweet this was! The second time around, I substituted the salsa verde with unadulterated tomatillos pureed by blender. Period. Delicious.

i made these for dinner tonight and they turned out amazing!l i'll be making them again in the near future, but like some others said-i'll skip the sugar next time. very easy and quick to make, and are just as good cold so there's yummy leftovers as an added bonus.

Nice, only one thing: in Spain we don`t eat tacos.... at all!

This is quite insensitive, not all Spanish people are Mexican, we don't all eat tacos

This looks so delicious! I am going to have to try it tomorrow. :o)

It is raining here tonight, so I just broiled the portobello. It turned out just fine. I did use a low carb tortilla instead of the corn tacos. This will become a staple in my repetoire.

Delicious! I just sauteed the mushrooms.

added to the marinade: cumin, cayenne pepper & garlic the mushrooms: sliced about 1/2" thick Instead of the avocado slices, I used my guacamoli Delish

Very good and easy to make.

Does this say "Spanish" anywhere????

Ditch the canola oil for olive, and this sounds fabulous. :-)

Made this tonight. Olive oil vs Canola. Small can of green chilies since I couldn't get poblano. red pepper instead of green. You should drain off some of the liquid from the salsa. This was SO good!!!!

Make

Very good and messy. Used olive oil. Omitted green pepper and used a can of green chilies. I also used low carb tortillas.

yummy

Mmm buena receta :) gracias

I am very surprised at the canola oil. This sounds great, but will definite substitute canola for another oil.

In reference to the person about Canola oil, most canola oil is GMO. Don't use it.

We mexican do eat tacos. So delicious and so many different stufffings and salsas. For the green sauce....if you want a really delicious one, put your tomatillos with the jalapeño or poblano, one or two garlics on the grill , turning them once in a while.......untill they are really soft. Then you can put them in your blender with the rest of the ingredients. Cilantro chopped at the very end is a must. And forget the sweetener....al ALL

OMG!!! Let's try this one!!!

I made this exactly as the recipe states, had to cook the portobellos longer. The dish just did not come together, taste-wise. Tasted very bland. The salsa was too sweet (I used agave nectar) I served it to company with several other vegan mexican dishes and there was plenty of this leftover. Lots of ingredients, portobellos are expensive, not an easy dish, lots of steps and it was fair to mediocre. Will not make again.

Didn't care for the balsamic flavor of the mushrooms with the salsa verde. I may try this one again with a chimichurri for the 'shrooms, or just a basic garlic and oil saute. One of the very--VERY--few VT recipes that I haven't raved about!

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