Vegetarian Portobello Mushroom Tacos — A plant-based recipe made with grilled portobello mushrooms and onions infused with flavor from a balsamic and garlic marinade. (gluten-free, vegan option)
I received a free copy of Sara Haas’ cookbook in exchange for this post. I was not compensated for my time. All thoughts and opinions are my own.
If you’re not a taco fan, we can’t be friends. I’m sorry. That’s a non-negotiable in the requirements of my friendship.
Loyalty. Make each other laugh. Must like tacos. Lovers of peanut butter and sarcasm strongly preferred.
So when I got the chance to review fellow RD (and chef!) Sara Haas’ ULTIMATE Taco Cookbook, I totally called shotgun as fast as possible.
Did we just become best friends?
Grilled portobellos are actually one of my all-time favorites in the summertime, especially when balsamic is involved. They give you that meaty texture, but all that #OneMorePlant goodness! It was hard to choose just one recipe to feature, but I was craving sweet and tangy, balsamic-y portobellos. And…goat cheese. No brain-ah.
The thing I like about Sara’s cookbook is that it is loaded with 100+ (!!) recipes, from chicken and lamb, to kid-friendly and even dessert tacos! Even if you don’t think you like tacos (and you’re trying to take our relationship to friend status), I guarantee you would find something you like.
Here’s how I made this recipe work for me!
- Since I don’t have a grill, I took a shortcut and bought the pre-sliced portobello mushrooms.
- After the the veggies were cooked, I added the remaining marinade, and cooked it until it thickened and evaporated for even more flavor.
- I couldn’t find arugula, so I used a mix of greens instead.
- ¼ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 2 teaspoons dried thyme
- 1 clove garlic, smashed
- 8 ounces portobello mushrooms
- 1 medium red onion, sliced
- salt and pepper
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 4 cups baby arugula
- For tacos:
- 8 (6 inch) corn or flour tortillas, warmed
- ½ cup crumbled goat cheese
- Place marinade ingredients in a gallon-sized resealable bag.
- Add mushrooms and onion, resealable, and shake to coat.
- Refrigerate for at least 30 minutes to an hour.
- Preheat grill or grill pan over medium-high heat.
- Remove vegetables from marinade, and add to preheated grill or pan.
- Cook for 6-8 minutes, or until softened, and remove from heat.
- In a large bowl, combine the lemon juice, olive oil, and mustard.
- Add arugula, and toss to coat.
- Fill tortillas with mushroom mixture, and top with arugula, and goat cheese.
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What’s your favorite kind of taco?
Corn or flour tortillas?