Portobello Mushroom Tacos
Portobello Mushroom Tacos! Meatless Monday and Taco Tuesday collide in these satisfying, spicy tacos made with with meaty portobellos and finished with a balsamic glaze.
Servings: 4 tacos
Ingredients
- 4 portobello mushrooms cleaned and sliced
- 1 cup diced onion
- ½ teaspoon sea salt
- 2 tablespoons balsamic glaze store-bought or see recipe below
- 4 corn tortillas warmed
- 1 tablespoon adobo sauce from canned chipotles in adobo or taco/enchilada sauce
- ¼ cup crumbled goat cheese
Instructions
- Heat a few teaspoons of olive oil in a skillet over medium-high heat. Add portobello slices and cook, stirring often, until they start to release their juices. When liquid has somewhat cooked away, add onion and a sprinkle of salt. Continue to cook until the onions have softened and the mixture isn't as wet.
- Add balsamic glaze and toss to fully coat mushrooms. Cook for another minute or two to let the mushrooms absorb the glaze.
- Smear adobo sauce onto warmed tortillas.
- Place a scoop of cooked balsamic portobello mixture on each tortilla.
- Top with a sprinkle of goat cheese and some fresh cilantro, along with any other of your favorite taco toppings.
Notes
Variations
- Marinate your portobello mushrooms in a vinaigrette to give them extra flavor.
- Toss in other veggies such as bell peppers, corn or zucchini.
- Top with your favorite taco toppings such as a crunch slaw, guacamole, pickled red onions, pico de gallo... the options are endless!
- Vegan/Dairy-Free: Leave out the goat cheese or use your favorite plant-based cheese.
- Gluten-Free: Serve in corn tortillas or gluten-free tortillas.