Crisp roasted portobellos sandwich smashed avocado and chopped lettuce. Top with cherry tomatoes, cilantro and squeeze of lime — these tacos, these tacos, you’ve got to try these tacos.
Usually grilled, the night’s conversation fell along the lines of,
“Barbecue?”
“Nah.”
Too cold? Tired? I can’t remember, but we were “too” something for outdoors, so roasted these portobellos became. While suckers for the summer smell and taste of charcoal, these tacos proved mighty!
Why the humongous fungus
A massive mushroom gives “bite” to our taco.
Portobello, how sweet for giving bodies fiber, vitamin B and other minerals.
When roasted or grilled, you’re addictive… on your own some.
Do you like tender browned or crispier portobello pieces? For tender, cook on the shorter side. How about crispier, bake longer. For even crisper edges, broil the last 3 – 5 minutes.
Slice First, Then Season
Rather than whole, I prefer to slice and bake. Surface area’s important — covering those surfaces with seasoning ends in a more flavorful mushroom and meal.
We remove questionable parts of the gills and stem only.
Roasting Mushrooms
Preheat oven to 425 degrees.
We like our mushrooms in varying size and degree of done ie. crispy, so slice from 1/4 to 1/2″ For uniform doneness, slice 1/2″
Place on the largest baking pan owned or divide amongst two large pans for crispier mushrooms.
Brush or drizzle mushrooms with a light coat of oil.
Season the whole way around.
Bake, tossing halfway through (and rotating, if using two pans).
SMASHED AVOCADO
Remove flesh of avocado.
Smash in a bowl with a fork.
Add seasoning and lime juice.
Mash/stir more.
Done!
Layer
Cooktop or oven roasted tortilla.
Smashed avocado.
Red onion.
Season roasted portobellos!
Chopped romaine.
Cherry tomato, cilantro, lime, yogurt/sour cream (optional).
An easy summer dinner.
Fold, hold, admire, do your thing!
If you like these tacos, maybe you’ll love:
Chipotle Roasted Cauliflower Tacos
Roasted Vegetable Bean & Rice Taco
Roasted Portobello Mushroom Tacos
Ingredients:
Roasted Mushrooms
- 4 medium portobello mushroom caps wiped clean and cut into 1/2" pieces
- 2 Tablespoons extra virgin olive oil
- ¾-1 teaspoon kosher salt - or coarse salt
- 1-2 teaspoon garlic - fresh, dried, granules or powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon crushed red peppers
- 1/2 teaspoon parsley, dried
- 1/2 teaspoon black pepper
Smashed Avocado
- 2 avocado ripe
- 1/4 teaspoon salt
- 1/2-1 lime squeeze
Tortillas and Garnish
- 6 medium tortillas - cooktop roasted
- 1/4 or 1/2 cup red onion - thin sliced
- 1/2 cup cherry tomatoes - cut into halves and quarters
- 1/2 cup cilantro - chopped
- chopped romaine lettuce
- yogurt/sour cream or lime
Instructions
- Roasting Mushrooms
- Preheat oven to 425° F. In a small bowl combine salt, garlic, paprika, onion powder, crushed red peppers, parsley and pepper.For crispier: divide mushrooms between two large sheet pans, give space to breathe. For more tender: add mushrooms to one large sheet pan.Using hands or a brush and with a light coat, oil and season the mushrooms.
- Bake in a single layer for 15-20 minutes until tender and browned. For crispier, continue baking for an additional 10 minutes. Either way, stir halfway through. At this point, I usually taste one and season to taste. For crisp edges, broil each pan until browned and toasty, about three minutes.
Smashed Avocado
- Scoop the flesh of two avocado into a bowl and smash lightly with a fork. Add salt and lime, then mix again.
Taco Assembly
- However you choose or for ease in eating:Avocado on one side, portobellos in the middle, (optional: yogurt/sour cream) red onion on the other. Cilantro, tomato, lettuce and squeeze of lime over the top.Fold, behold.
Notes
- Towel wipe mushrooms clean.
- Extra guacamole keeps airtight for a day. If wanting, float with water or press a piece of dreaded plastic against the surface.
- Grandma and mom say tacos keep until ingredients smell off.
