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    Home » 10 Ingredients or Less

    Vegetarian Grilled Portobello Mushroom Tacos

    July 30, 2018 by Emily Cooper 4 Comments

    Jump to Recipe·Print Recipe

    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)

    Vegetarian Portobello Mushroom Tacos on Plate

    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.

    Vegetarian Portobello Mushroom Tacos with Cookbook

    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?

    Hand Grabbing Portobello Mushroom Tacos

    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.

    Plate of Portobello Mushroom Tacos

    more taco recipes:

    Lentil Cauliflower Tacos

    Veggie-Loaded Kitchen Sink Tacos

    Baklava Breakfast Tacos

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    AD: Vegetarian Portobello Mushroom Tacos -- A plant-based recipe made with grilled portabello mushrooms and onions infused with flavor from a balsamic and garlic marinade. | @sinfulnutrition | #sinfulnutrition | #tacos | #vegetarian | #glutenfree | #mushrooms | #vegetariantacos | #tacotacotaco | #plantbased

    Vegetarian Grilled Portobello Mushroom Tacos


    ★★★★★

    5 from 2 reviews

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

    Units Scale
    • 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

    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: Main Dish, Dinner

    Did you make this recipe?

    Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

    [Tweet "AD: These #Vegetarian Portobello Mushroom Tacos are a must-make for your next #TacoTuesday! @cookinrd #tacotacotaco"]

    Pin this to your Tacos board!

    Vegetarian Portobello Mushroom Tacos with Text Overlay

    Make it a great day!

    What's your favorite kind of taco?

    Corn or flour tortillas?

    « Cheeseburger Burrito with Dill Pickle Fries
    Instant Pot Mashed Potatoes »

    Reader Interactions

    Comments

    1. GiGi Eats

      July 31, 2018 at 10:04 am

      I need to share this recipe with my newly vegan friend, she will so appreciate it! Plus, portobello mushrooms are BOMB!

      ★★★★★

      Reply
    2. Abbey Sharp

      July 31, 2018 at 11:18 am

      What a lovely taco combination! Perfect for a meatless monday dish!

      ★★★★★

      Reply
    3. jill conyers

      August 01, 2018 at 3:39 am

      Emily your recipe looks so good! Can't wait to try it.

      Reply
    4. Farrah

      August 03, 2018 at 8:20 am

      Yay for tacos! I definitely need to go check out that cookbook! :O!

      Reply

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