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–+ servings

Balsamic Portobello Mushroom Tacos

A fresh, flavorful vegetarian dinner in 30 minutes... this easy mushroom taco recipe is the perfect thing to make with your portobellos! We keep is so simple with balsamic portobello mushrooms, a quick slaw, and other toppings of your choice. It can be made vegan and gluten free depending on your toppings and tortillas, making Taco Tuesday easy for everyone!
8 tacos
Prep Time: 20 minutes
Cook Time: 10 minutes
5 from 1 rating
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Ingredients

  • 8 small corn tortillas
  • 3 portobello mushrooms, stems removed, sliced into thick strips
  • 1 Tbsp balsamic vinegar
  • 1 tsp soy sauce
  • 3 cloves garlic, crushed
  • Salt and pepper to taste

Red Cabbage Slaw

  • 1 handful red cabbage, shredded
  • 1/5th small red onion, thinly sliced
  • 0.5 lime, juiced
  • drizzle olive oil
  • 2 Tbsp fresh coriander (cilantro), chopped
  • salt and pepper , to taste

Other Toppings (amounts are approximate)

  • 2 Tbsp feta cheese, crumbled
  • 1 avocado, sliced
  • 1 Tbsp fresh coriander (cilantro), chopped
  • 4 Tbsp prepared salsa or pico de gallo
  • lime wedges

Instructions 

  • In a large bowl, drizzle the balsamic vinegar and soy sauce over the mushrooms. Add the garlic and mix until all of the mushrooms are coated but there's no excess liquid at the bottom of the bowl. Add a little more balsamic if needed to get all the mushrooms coated. Add salt and pepper to taste and set aside while you prep the slaw.
    3 portobello mushrooms, 1 Tbsp balsamic vinegar, 1 tsp soy sauce, 3 cloves garlic, salt and pepper
  • Combine all of the slaw ingredients in a bowl and set aside.
    Salt and pepper to taste, 1 handful red cabbage, 1/5th small red onion, 0.5 lime, drizzle olive oil, 2 Tbsp fresh coriander (cilantro), salt and pepper
  • Heat a large cast iron pan and add enough oil to lightly coat the bottom. Add the mushrooms to the pan, one by one. You want to make sure the pan and oil stays hot so you want it to sizzle each time you add a new mushroom - if it doesn't, stop adding mushrooms until the pan has a chance to come back to a higher heat.
  • Leave the mushrooms on the pan for 3-4 minutes without touching them, then check if they're browned at the bottom. You want them deep brown, starting to crisp around the edges. Flip them all over, one by one, and leave for another 3-4 minutes until they're cooked through on both sides.
  • Heat your tortillas - the easiest way to do this alongside cooking the mushrooms is to simply wrap the tortillas in a paper towel and microwave them. But if you can multitask enough to heat them on another pan, alongside the cooking mushrooms, that is generally the tastier way to do things.
    8 small corn tortillas
  • Assemble your tacos. Place two strips of mushroom on each tortilla, a squeeze of lime, and add your chosen toppings.
    2 Tbsp feta cheese, 1 avocado, 1 Tbsp fresh coriander (cilantro), 4 Tbsp prepared salsa or pico de gallo, lime wedges
Cuisine: Mexican Inspired
Course: Dinner
Serving: 1taco, Calories: 135kcal, Carbohydrates: 17g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.001g, Cholesterol: 2mg, Sodium: 140mg, Potassium: 324mg, Fiber: 4g, Sugar: 2g, Vitamin A: 90IU, Vitamin C: 5mg, Calcium: 44mg, Iron: 1mg