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Grilled Portobello Tacos with Salsa Verde Serves 6

Time: 30 minutes or fewer

Juicy, portobello mushrooms make these tacos a delicious part of your dinner.



  1. ⅓ cup olive oil

  2. 3 Tbs. balsamic vinegar

  3. 1 tsp. black pepper


  1. 6 large portobello mushroom caps (can be substituted with chicken if preferred)

  2. 6 6-inch soft corn tortillas

  3. 2 avocados, sliced

  4. 2 cups chopped tomatoes

  5. 3 cups shredded lettuce

  6. sour cream, optional

Salsa Verde

  1. 4 tomatillos, chopped (or 1 cup canned)

  2. 1 large green bell pepper or poblano chile, roughly chopped

  3. 1 large bunch fresh cilantro, leaves only

  4. 1 medium onion, chopped

  5. 3 cloves garlic

  6. 1 ¼ tsp. olive oil

  7. 1 tsp. pepper

  8. ½ tsp. salt

Directions: 1. Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.

To make Tacos: 2. Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.

To make Salsa Verde: 3. Purée all ingredients in food processor 1 minute, or until smooth. Pour salsa over mushroom strips, and let stand 5 to 10 minutes. 4. Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.

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