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.
If you enjoyed this recipe and want another idea for portobello mushrooms, definitely give my portobello mushroom lettuce cups a try!
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Grilled Portobella Mushroom Tacos
For the Mushrooms:
- ¼ cup avocado oil
- ¼ cup coconut aminos
- ¼ cup lime juice
- 3 cloves minced garlic
- ½ tsp ground cumin
- 1 tsp chili powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 large portobello mushroom caps stem removed
- 1 large poblano halved, stem and seeds removed
- 8 tortillas
- freshly chopped cilantro
- pico de gallo
- In a large bowl, whisk together the avocado oil, coconut aminos, lime juice, garlic, cumin and chili powder, salt and pepper. Add the portobella mushroom caps and the halved poblanos and toss until well coated. Set aside to marinade at room temperature for 15-30 minutes.
- Heat grill over medium-high heat (375- 400 degrees F) and oil the grill grates (o to this, 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, because that's a sure fire way to start a good flare-up—a little goes a long way here.)
- Grill the portobella mushrooms and poblano peppers until browned and tender, about 4-5 minutes per side. The grill should be closed throughout the cooking process. Transfer to a cutting board and slice.
- Warm the tortillas on the grill, about 2 minutes per side, with the grill open throughout the warming process.
- Serve the sliced mushrooms and poblanos in the warm tortillas with guacamole, pico, cilantro and your favorite hot sauce if you want! Enjoy!