Grilled Portobello Tacos With Salsa Verde |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From Vegetarian Times April 2010. Juicy, earthy portobellow mushrooms make these tacos a mouthwatering treat. Don't worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking). Ingredients:
1/3 cup canola oil |
3 tablespoons balsamic vinegar |
1 teaspoon black pepper |
6 large portabella mushrooms, the caps |
6 (6 inch) corn tortillas, soft |
2 avocados, sliced |
2 cups tomatoes, chopped |
3 cups cabbage, shredded |
vegan sour cream (optional) |
4 tomatillos, chopped (or 1 cup canned) |
1 large green bell pepper, roughly chopped (can also use poblano chile) |
1 bunch cilantro, fresh leaves only, use a large bunch |
1 medium onion, chopped |
3 garlic cloves |
3 teaspoons organic sugar or 3 teaspoons agave nectar |
1 1/2 teaspoons canola oil |
1 teaspoon pepper |
1/2 teaspoon salt |
Directions:
1. Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.
2. To make Tacos: Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.
3. To make Salsa Verde: puree all ingredients in food processor 1 minute, or until smooth. Pour sals 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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