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Two folded Roasted Portobello Mushroom Tacos and one unfolded in the background.
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Roasted Portobello Mushroom Tacos

Portobello Mushrooms - nature's gift. The thinking mind, "let's put them in a taco!"
Course dinner, lunch
Cuisine American
Keyword Tacos
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 259kcal
Author Jen

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
US Customary - Metric

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

Adapted from my best friend Joe.
  • 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.

Nutrition

Calories: 259kcal | Carbohydrates: 25g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Sodium: 703mg | Potassium: 616mg | Fiber: 6g | Sugar: 4g | Vitamin A: 413IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 2mg