Vegetarian Grilled Portobello Mushroom Tacos

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.

Money-Saving Tips for these Mushroom Tacos:

• Buy in bulk. Purchasing bigger packages such as the corn tortillas can be more cost-effective than smaller sizes. Use leftovers to make your own tortilla chips.
• Use store-brands. Buying store brands for basic items such as vinegar, spices, and oils can be less expensive than name brands without sacrificing flavor or quality.

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!

Cooking Tips:

• 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.

more taco recipes:

Lentil Cauliflower Tacos

Veggie-Loaded Kitchen Sink Tacos

Baklava Breakfast Tacos

Vegetarian Grilled Portobello Mushroom Tacos

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Sara Haas
• Total Time: 1 hour 10 mins
• Yield: 4 1x

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Ingredients

Units USM Scale ½x1x2x3x

• Mushrooms:
• 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
• Arugula:
• 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

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Instructions

1. Place marinade ingredients in a gallon-sized resealable bag.
2. Add mushrooms and onion, resealable, and shake to coat.
3. Refrigerate for at least 30 minutes to an hour.
4. Preheat grill or grill pan over medium-high heat.
5. Remove vegetables from marinade, and add to preheated grill or pan.
6. Cook for 6-8 minutes, or until softened, and remove from heat.
7. In a large bowl, combine the lemon juice, olive oil, and mustard.
8. Add arugula, and toss to coat.
9. Fill tortillas with mushroom mixture, and top with arugula, and goat cheese.

• Prep Time: 1 hour
• Cook Time: 10 mins
• Category: Dinner, Main Dish

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