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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


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

  • Mushrooms:
  • 1/4 cup extra-virgin olive oil
  • 1/4 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
  • 1/2 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.

  • Category: Main Dish, Dinner