Grilled Portobello Mushroom Tacos

Here is a delicious vegetarian grilling recipe using portobello mushrooms as the star — Grilled Portobello Mushroom Tacos!

 

Here, meaty portobello mushrooms are marinated in a simple marinade that I typically use to marinate flank or flap steak for grilling; however, I thought it would be fun to give it a meatless spin. I was so pleasantly surprised by how delicious the mushrooms turned out! They really absorbed the flavors of the marinade and were bursting with flavor! I was so impressed. — and could not stop snacking on the mushrooms because of how flavorful they really are!

I also grilled up some poblano peppers to serve alongside the mushrooms inside these Grilled Portobello Mushroom Tacos for a subtle touch of peppery, smokey flavor. Served in warm tortillas and topped with your typical taco favorites — guacamole, pico de gallo, sour cream, and cilantro — you just cannot go wrong with these for a meatless meal option! And even if you do not typically eat vegetarian, trust me when I say you need to try this recipe — the flavors are just too great not to.

ingredients:

• Avocado Oil
• Coconut Aminos
• Freshly Squeezed Lime Juice
• Garlic Cloves
• Chili Powder
• Kosher Salt
• Freshly Ground Black Pepper
• Ground Cumin
• Portobello Mushroom Cap
• Poblano Pepper
• Tortillas
• Guacamole
• Fresh Cilantro
• Pico de Gallo
• Hot Sauce

step-by-step:

step one: marinate the mushrooms and peppers

In a large bowl, whisk together the avocado oil, coconut aminos, lime juice, garlic, cumin and chili powder, salt, and pepper. Add the portobello mushroom caps and poblano peppers and toss until well coated. Set aside to marinade at room temperature for 15 to 30 minutes.

step two: prep the grill

Heat the grill over medium-high heat (375℉ to 400℉). Dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil to avoid flare-ups—a little goes a long way here.

step three: grill the mushrooms and peppers

Place the mushrooms and peppers on the grill, close, and cook until browned and tender, 4 to 5 minutes per side. Transfer to a cutting board and slice.

step four: warm the tortillas

Warm the tortillas on the grill, about 2 minutes per side, leaving the cover open.

step five: assemble the tacos

Serve the sliced mushrooms and poblanos in the warm tortillas with guacamole, pico, cilantro, and hot sauce, if desired!

recipe faqs:

If you’re looking for a vegetarian-friendly grilling recipe, these Grilled Portobello Mushroom Tacos are the answer! I can’t wait to hear what you think of the recipe in the comments below.

looking for more summery vegetarian recipes? try these!

Rainbow Chickpea Salad

Crispy Sheet Pan Pesto Gnocchi

Ultimate Grilled Veggie Burritos