These portobello mushroom tacos are a delightful twist on traditional tacos, offering a savory and satisfying vegetarian option. The meaty texture of the portobello mushrooms, combined with the rich flavors of cumin, paprika, and garlic powder, make for a delicious filling that pairs perfectly with fresh salsa, creamy guacamole, and vibrant cilantro.
Portobello mushrooms might not be a staple in every household, but they are readily available in most supermarkets. Look for large, firm mushrooms with a smooth cap. Fresh cilantro can also be found in the produce section, usually near other fresh herbs. If you don't have cumin or paprika in your spice rack, these can be found in the spice aisle.
Ingredients For Portobello Mushroom Tacos
Portobello mushrooms: Large, meaty mushrooms that serve as the main filling for the tacos.
Olive oil: Used to sauté the mushrooms, adding a rich flavor and helping them cook evenly.
Cumin: A warm, earthy spice that enhances the flavor of the mushrooms.
Paprika: Adds a mild, sweet pepper flavor and a touch of color to the dish.
Garlic powder: Provides a subtle garlic flavor without the need for fresh garlic.
Tortillas: Soft, small tortillas that serve as the base for the tacos.
Salsa: A fresh, tangy topping that adds brightness and acidity.
Guacamole: Creamy avocado spread that adds richness and a smooth texture.
Cilantro: Fresh herb that adds a burst of freshness and a hint of citrus.
Technique Tip for This Recipe
To enhance the flavor of the portobello mushrooms, consider marinating them for 15-20 minutes before cooking. Use a mixture of olive oil, soy sauce, and a splash of balsamic vinegar. This will add depth and a savory umami taste to your tacos.
Suggested Side Dishes
Alternative Ingredients
portobello mushrooms - Substitute with cremini mushrooms: Cremini mushrooms have a similar texture and earthy flavor, making them a good alternative.
olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, suitable for cooking.
cumin - Substitute with ground coriander: Ground coriander provides a warm, earthy flavor that can mimic the taste of cumin.
paprika - Substitute with chili powder: Chili powder adds a similar smoky and slightly spicy flavor to the dish.
garlic powder - Substitute with onion powder: Onion powder offers a similar depth of flavor and can be used in the same quantity.
tortillas - Substitute with lettuce wraps: Lettuce wraps provide a low-carb and gluten-free alternative to tortillas.
salsa - Substitute with pico de gallo: Pico de gallo is a fresh, chunky salsa that offers a similar flavor profile.
guacamole - Substitute with hummus: Hummus provides a creamy texture and rich flavor, making it a good alternative to guacamole.
cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro in most recipes.
Other Alternative Recipes
How To Store / Freeze Your Tacos
- Allow the portobello mushrooms to cool completely before storing. This prevents condensation, which can make the mushrooms soggy.
- Transfer the mushroom mixture to an airtight container. This helps maintain the flavor and texture.
- Store the tortillas separately in a resealable plastic bag or airtight container to keep them fresh and prevent them from becoming soggy.
- Place the salsa and guacamole in separate airtight containers. This ensures they stay fresh and flavorful.
- Refrigerate the mushroom mixture, tortillas, salsa, and guacamole. They can be stored in the refrigerator for up to 3 days.
- For freezing, place the cooled mushroom mixture in a freezer-safe container or resealable freezer bag. Remove as much air as possible to prevent freezer burn.
- Label the container or bag with the date to keep track of freshness.
- Freeze the mushroom mixture for up to 2 months. When ready to use, thaw in the refrigerator overnight.
- Reheat the mushroom mixture in a skillet over medium heat until warmed through. This helps retain the texture and flavor.
- Warm the tortillas in a separate pan or microwave before assembling the tacos.
- Assemble the tacos with the reheated mushroom mixture, fresh salsa, guacamole, and chopped cilantro for a delicious meal.
How To Reheat Leftovers
Stovetop Method
- Heat a non-stick skillet over medium heat.
- Add a small amount of olive oil to the skillet.
- Place the leftover portobello mushrooms in the skillet and cook for 3-5 minutes, stirring occasionally until heated through.
- Warm the tortillas in a separate pan for about 30 seconds on each side.
- Reassemble the tacos with the reheated mushrooms, salsa, guacamole, and chopped cilantro.
Oven Method
- Preheat your oven to 350°F (175°C).
- Spread the portobello mushrooms on a baking sheet lined with parchment paper.
- Cover the mushrooms with aluminum foil to prevent them from drying out.
- Bake for 10-15 minutes until heated through.
- Wrap the tortillas in aluminum foil and place them in the oven for the last 5 minutes of baking.
- Reassemble the tacos with the reheated mushrooms, salsa, guacamole, and chopped cilantro.
Microwave Method
- Place the portobello mushrooms in a microwave-safe dish.
- Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
- Microwave on high for 1-2 minutes, stirring halfway through.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Reassemble the tacos with the reheated mushrooms, salsa, guacamole, and chopped cilantro.
Air Fryer Method
- Preheat the air fryer to 350°F (175°C).
- Place the portobello mushrooms in the air fryer basket in a single layer.
- Air fry for 3-5 minutes until heated through.
- Wrap the tortillas in aluminum foil and place them in the air fryer for the last 2 minutes.
- Reassemble the tacos with the reheated mushrooms, salsa, guacamole, and chopped cilantro.
Best Tools for This Recipe
Skillet: A flat-bottomed pan used for cooking the portobello mushrooms over medium heat.
Spatula: A tool for stirring the mushrooms and spices to ensure even cooking.
Measuring spoons: Used to measure out the cumin, paprika, and garlic powder accurately.
Knife: Essential for slicing the portobello mushrooms and chopping the cilantro.
Cutting board: A surface for safely slicing the mushrooms and chopping the cilantro.
Microwave: An optional tool for warming the tortillas quickly.
Pan: An alternative to the microwave for warming the tortillas on the stovetop.
Serving spoon: Used to assemble the tacos by placing the mushroom mixture onto the tortillas.
Bowl: For holding the salsa and guacamole, making it easier to top the tacos.
Tongs: Useful for handling the tortillas and assembling the tacos without making a mess.
How To Save Time on This Recipe
Pre-slice the mushrooms: Buy pre-sliced portobello mushrooms to save time on preparation.
Use pre-made salsa and guacamole: Opt for store-bought salsa and guacamole to cut down on prep time.
Warm tortillas in bulk: Heat all tortillas at once in the oven instead of individually in a pan.
Pre-mix spices: Combine cumin, paprika, and garlic powder ahead of time so you can quickly add them to the mushrooms.
Portobello Mushroom Tacos
Ingredients
Main Ingredients
- 4 large Portobello mushrooms stems removed, sliced
- 1 tablespoon Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 8 small Tortillas
- 1 cup Salsa
- 1 cup Guacamole
- ½ cup Chopped cilantro
Instructions
- 1. Heat the olive oil in a skillet over medium heat.
- 2. Add the sliced Portobello mushrooms and cook for 5-7 minutes until tender.
- 3. Stir in the cumin, paprika, and garlic powder. Cook for another 2 minutes.
- 4. Warm the tortillas in a separate pan or microwave.
- 5. Assemble the tacos by placing the mushroom mixture on the tortillas. Top with salsa, guacamole, and chopped cilantro.
Nutritional Value
Keywords
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