PORTABELLA TACOS
As posted from WebMD article "The Part-Time Vegetarian" by Elaine Magee. Great vegetarian taco!
Provided by Brooke the Cook in
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Add mushrooms, oregano, oil, salt and pepper (if desired), zucchini sticks, and onion slices to large bowl. Toss to blend well.
- Spoon mixture evenly into a jellyroll pan (line it with nonstick foil if you have it). Place pan in oven and let vegetables roast, tossing occasionally, for about 30 minutes.
- Soften tortillas by wrapping them in a damp cloth and heating in the microwave for about twenty seconds. Or you can warm them in a nonstick frying pan (use a little cooking spray if you like).
- Fill each tortilla with mushroom mixture, some shredded cheese, and salsa.
Nutrition Facts : Calories 296.5, Fat 10.6, SaturatedFat 2, Sodium 596.5, Carbohydrate 43.6, Fiber 5.6, Sugar 9.1, Protein 9.4
PORTOBELLO TACOS WITH PICO DE GALLO
Steps:
- Set up your grill and heat up your coals.
- When coals are almost ready, toss mushrooms caps in oil and garlic. Set stand for a few minutes. Place mushroom slices onto grill. Cook for about 3 to 5 minutes.
- Meanwhile, combine the ingredients for the Pico de Gallo. Season with salt and let stand for a few minutes.
- Squeeze lime over the mushroom slices and then sprinkle with some salt. Flip and cook for another 1 to 2 minutes and squeeze more lime and salt over slices.
- Heat tortillas on open section of grill while mushrooms finish up, about 1 to 2 minutes.
- Remove tortillas from the grill. To assemble, place a few slices of the mushrooms on a tortilla, top with Pico de Gallo and sliced radishes, and serve immediately.
GRILLED PORTABELLA AND POBLANO TACOS
In these tacos, strips of meaty grilled portabella join up with grilled onions and poblano peppers, and then get a quick toss with smoky chipotle powder and tangy lime juice to create a taco filling so flavourful and satisfying that even the most devoted of meat eaters won't complain.
Provided by Mary Jenny
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat a lightly oiled grill on medium-high heat.
- While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
- Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
- Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
- Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
- Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
- To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.
Nutrition Facts : Calories 216.6, Fat 9.7, SaturatedFat 1.3, Sodium 77.6, Carbohydrate 30.2, Fiber 5.3, Sugar 5.1, Protein 5.4
PORTOBELLO AND ZUCCHINI TACOS
Portobello mushrooms add a meaty taste and texture to these vegetarian tacos.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
- Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
- Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft). Wrap loosely in a clean kitchen towel to keep warm.
- To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.
PORTABELLA MUSHROOMS
Make and share this Portabella Mushrooms recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove thick end of mushroom stem, leaving about 1/2 inch (1 cm) attached to cap.
- Place, smooth side up, in large, shallow glass dish.
- Combine oil, vinegar, thyme, salt and pepper; pour over mushrooms, turning and brushing to coat evenly.
- Let stand for 15 minutes.
- Reserving marinade, place mushrooms, smooth side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.
- Turn and baste with marinade; cook, covered, for about 3 minutes or until mushrooms yield to the touch when pressed.
- Arrange Parmesan over top; cook, covered, for about 2 minutes or until melted.
Nutrition Facts : Calories 179.4, Fat 15.8, SaturatedFat 3.1, Cholesterol 6.2, Sodium 157.9, Carbohydrate 5.7, Fiber 1.1, Sugar 4, Protein 4.6
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CHIPOTLE PORTOBELLO MUSHROOM TACOS (VEGAN!) - FEASTING …
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- Slice the portobellos into ½ inch thick wedges and slice bell pepper in to ½ thick strips. If adding onion, cut into ½ inch thick rings or half moons.
- Brush both sides of mushrooms liberally with the marinade, then remaining red bell pepper and onion lightly. Sprinkle portobellos with salt. Roast 20 minutes or until portobellos are fork-tender.
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- Preheat oven to 375 degrees F (190 C). Add cubed butternut squash to a baking sheet and drizzle with oil, and add the spices. Toss to combine, then bake for 15-20 minutes, or until tender.
- Add beans to a small saucepan over medium-low heat and cook until bubbly, then turn off heat and cover to keep warm.
- In the meantime, prepare sauce. Heat large skillet over medium heat. Once hot, add oil, onion, and garlic. Cook, stirring frequently, until soft and slightly browned and translucent - about 4-5 minutes.
- Turn heat to low and add tomato sauce, diced chipotle pepper, adobo sauce, water, cumin, chili powder, and coconut sugar. Stir to combine and simmer for 5 minutes.
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- Slice the portobello mushroom caps into long, thin strips. Place in a medium mixing bowl along with the olive oil, and gently toss until the mushrooms are evenly coated with the oil. Lay the mushroom strips out in an even layer on the prepared baking sheet, and sprinkle evenly with a few generous pinches of salt and pepper. Bake for 12 minutes, until the mushrooms are cooked through and soft. (If you would like them more firm, you can bake for less time.) Remove and set aside.
- If you would like to toast your tortillas, heat a large saute pan over medium-high heat until hot. Then place a single tortilla flat in the pan and let it cook for 10-20 seconds per side, or until the tortilla begins to brown and bubble. Immediately transfer the tortilla to a separate plate, and repeat with the remaining tortillas.
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