Needing ideas on what to cook for dinner? Say no more — it’s all taken care of. For omnivores and herbivores alike, this Roasted Portobello Taco recipe, created by food blogger Ali of Gimme Some Oven, has the perfect balance of refreshing and savory flavors. This recipe is quick, tasty, and will definitely be a new favorite for you and your household.
Roasted Portobello Taco Recipe
- 3 large portobello caps with stems removed
- 1 tablespoon of olive oil (or substitute your preferred oil)
- Salt and pepper to taste
- 1 package of your favorite tortillas
- 1 ripe avocado
- ½ cup chopped cilantro leaves*
- ½ cup crumbled cotija cheese (can be removed or substituted for dietary needs)
- Corn salsa (ingredients found below)
Corn Salsa Ingredients
- 1 ½ cups of whole-kernel corn
- ⅓ cup of finely-diced red onion
- ¼ cup of chopped cilantro leaves*
- ½ teaspoon of ground cumin
- ½ teaspoon of salt
- 1 jalapeno seeded and finely-diced
- 2 tablespoons of lime juice (or the juice of one lime)
*I opted for ¼ cup of cilantro leaves for the taco mixture and I did not add any at all to the corn salsa. You do you, but I am of the 14 percent with OR6A2, or in other words, the unlucky individuals whose mouths taste soap when eating cilantro. If you’re of the majority that can enjoy cilantro, then by all means pile it in there.
To make the lovely tacos, heat your oven to 400 degrees, and line a baking pan with parchment paper. Slice the beautiful portobello mushroom caps in long, thin strips, and place them in a mixing bowl along with your choice of oil. Toss the strips until each one is fully coated. Lay mushroom strips out on the baking sheet in an even layer and sprinkle with salt and pepper. These strips will need to bake for around 12 minutes, or until they are soft. For a firmer texture, take the mushrooms out sooner.
The corn salsa is quite simple to assemble — just mix all of those colorful ingredients together.
For an extra crunch to your taco, toast your preferred tortillas in a heated saute pan for 10-20 seconds on each side.
Now for the fun part: constructing the taco. In the center of each tortilla, place two to three mushroom slices followed by a couple of slices of avocado, a spoonful of the corn salsa and sprinkle with cilantro (for the non-cursed) and cheese (if you want cheese).
Serve and enjoy those tacos!
Photo courtesy of Gimme Some Oven.