Portobello Mushroom Tacos


I love the challenge of taking a popular food and creating a vegetarian option! Let’s face it, tacos are a favorite amongst everyone we know. Rather than stuffing vegetarian tacos with boring veggies, I decided to add some hearty portobello mushrooms. They were so good, definitely a crowd pleaser…even my meat-eating mom and sister enjoyed them.

Serves: 4
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced
  • ¼ cup chopped cilantro
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 portobello mushrooms
  • 2 bell peppers, sliced into strips
  • 1 onion, sliced
  • 1 avocado
  • 8 corn tortillas

  1. Make the marinade: In a large bowl, whisk together olive oil, lime juice, garlic, cilantro, salt and pepper.
  2. Wipe the portobellos with a damp towel. Pull out the stem and use a butter knife or spoon to scrape out the gills. Slice into ½-inch thick slices and add to the marinade bowl.
  3. Add the sliced bell peppers and onions to the bowl and toss gently with your hands to combine.
  4. Heat a large pot over medium-high heat. Pour in the vegetables and marinade. Cook, stirring occasionally, until vegetables are tender, about 8 minutes.
  5. Meanwhile, pit and peel the avocado. Smash it in a bowl and mix in a little lime juice and a pinch of salt, if desired.
  6. Serve vegetables in warmed tortillas, with smashed avocado and black beans.

**You can top them with cheese, choose one that has a nice bite. I used feta. And of course you can’t forget the hot sauce!

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