nutritional information

Per Taco:

  • 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
Vegan Gluten-Free

Grilled Portobello Tacos with Salsa Verde

Grilled Portobello Tacos with Salsa Verde

Serves 6

30 minutes or fewer

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).
  • ⅓ cup canola oil
  • 3 Tbs. balsamic vinegar
  • 1 tsp. black pepper
  • 6 large portobello mushroom caps
  • 6 6-inch soft corn tortillas
  • 2 avocados, sliced
  • 2 cups chopped tomatoes
  • 3 cups shredded cabbage
  • Vegan 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
  • 3 tsp. organic sugar or agave nectar
  • 1 ¼ tsp. canola oil
  • 1 tsp. pepper
  • ½ tsp. salt

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.

April 2010 p.71

you might also like


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!

Sara - 2015-07-29 02:08:52

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.

Cat Painter - 2015-07-06 17:19:56

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

Boom Boom Bear - 2015-03-10 16:30:11

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 ALL

Marite - 2014-04-25 20:38:15

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

Carolyn - 2014-04-13 20:41:58

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

Carolyn - 2014-04-13 20:38:50

Mmm buena receta :) gracias

Nora vargas - 2014-04-03 02:14:35


amanda - 2014-04-02 18:03:01

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

Barb McMahan - 2014-01-07 01:44:04


Paulette - 2013-12-11 01:11:05

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!!!!

Connie - 2013-09-03 01:26:22

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

Carole - 2013-08-30 17:48:08

Does this say "Spanish" anywhere????

rt - 2013-04-21 13:12:58

Very good and easy to make.

Miranda Freeman - 2012-09-03 23:58:02

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

Nan Talley - 2012-08-30 19:26:52