This vegan gluten-free, fat-free mushroom recipe is packed with charred grill flavor. It makes an easy, healthy Mexican dinner
MEDIUM Servings: 2 Ready In: 25 minutes
6 oz. Portabella mushrooms
8 oz. Cremini mushrooms
1 poblano pepper
1 tsp. cumin
1/2 tsp. garlic powder
1/4 tsp. Salt
1/8 tsp. Black pepper
6 corn tortillas
Fresh cilantro, pickled red onions, avocado, pico de gallo, for serving
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Gather ingredients. Preheat your grill or grill pan over high heat.
To make the mushroom poblano filling: Use a spoon to remove the gills of the Portobella mushrooms.
Slice the mushrooms into 1/2-inch thick slices.
Place Portabellas on the grill in a single layer. Let char over high heat, 5 minutes or so.
Meanwhile, clean and slice cremini mushrooms into 1/2-inch thick slices.
When Portabellas have grill marks on one side, flip and char on the second side, another 2-3 minutes.
Once Portabellas are done cooking, remove from grill, place in a heat-safe dish, and keep in a warm spot (like on the back of the stove or by the grill).
Place the creminis on the grill in a single layer.
Add the cumin, garlic powder, salt and pepper to the Portabellas. Stir the spices into the Portabellas and cover to keep warm.
Meanwhile, seed and slice the Poblano.
Cook creminis about 7-8 minutes, until charred all over.
Remove creminis from the grill and place in the same dish as the Portabellas. Cover to keep warm.
Add the sliced poblano to the grill.
Char the poblano on one side, 5 minutes or so, toss, and continue cooking another 2-3 minutes.
When poblanos are done, remove from the grill and place in the same dish as the mushrooms. Cover the dish to keep warm.
To heat tortillas and make tacos: Place the tortillas on the hot grill. Flip tortillas after 1-2 minutes, just until lightly charred on both sides.
Toss mushrooms and poblanos with spice and taste again to adjust seasoning.
Serve up the mushroom poblano filling into a tortilla. Top with pickled red onion, diced avocado, fresh cilantro, or any other favorite toppings.
Chef Tip: If you have a grill basket, that's a great tool to prevent mushrooms and peppers from falling between the grates of an outdoor grill.
Yield: 6 tacos
Amount Per Serving (1/2 recipe)
Calories From Fat (10%) 24
% Daily Value
Total Fat 2.86g 4%
Saturated Fat 0.47g 2%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 343.16mg 14%
Potassium 1081.5mg 31%
Total Carbohydrates 46.34g 15%
Fiber 7.83g 31%
Protein 9.75g 20%
Calcium 47.88mg 5%
Iron 98.01mg 545%
Vitamin A 229.1IU 5%
Vitamin C 0.03mg <1%