Recipe: Grilled Mushroom Tacos With Salsa Verde


I had a request recently for vegetarian tacos. I make a lovely version with faux ground beef, but I thought my recipe for grilled portobello mushroom tacos would go over much better. This recipe is insanely easy to make—20 minutes and dinner’s on the table. The salsa verde is nice and spicy. If you prefer a more mild taste, exchange the poblano for a regular green pepper. This dish is high in good, heart-healthy fats and fiber, and low in sodium.

Go to for more pictures of this recipe, and nutrition and price information, plus other tasty recipes. Or, check back each Monday for a new tasty dish.

Servings: 6
Time: 15 minutes active; 20 minutes total

1 tablespoon canola oil
3 tablespoons balsamic vinegar
1 teaspoon black pepper

6 large portobello caps, washed and stems removed
18 6-inch corn tortillas
2 avocados, sliced
3 tomatoes, chopped
1/4 head of cabbage, sliced

Salsa Verde:
1 12-ounce can of tomatillos, drained
1 large poblano pepper, roughly chopped
1 bunch of fresh cilantro, leaves only
1 medium onion, roughly chopped
3 garlic cloves, minced
1 tablespoon sugar
1 teaspoon salt
1 teaspoon pepper

1. Preheat grill or grill pan. Meanwhile marinate mushrooms by mixing canola oil, balsamic and pepper in a shallow dish. Place mushrooms in marinade and coat. Set aside.
2. To make salsa verde, put all the ingredients in a processor and process until smooth.
3. When grill is hot, grill mushrooms for 3 to 5 minutes per side. Remove from heat and let cool. Slice.
4. Lay out three tortillas per person and divide sliced mushrooms, avocado, tomatoes and cabbage evenly between each. Top with several spoonfuls of salsa verde.

Writer Bio: Adrienne Capps loves food and is a vegetarian—she doesn’t believe these things are mutually exclusive. A vegetarian for the past nine years, Adrienne created as a way to share her passion for eating, drinking and cooking—and to make vegetarianism more accessible. The blog transforms meat dishes into vegetarian or improves vegetarian recipes and puts the results up in a weekly post called the Sunday Serving on the blog and at the Facebook Group Vegetarianized. Capps is also a food writer, teaches cooking classes in Davis and is an amateur caterer. Upcoming cooking classes and recent food articles are found on the blog home page.