Portobello Tacos with Charred Scallion Salsa Verde are a vegan and gluten free alternative to classic Carne Asada tacos. Meaty mushrooms, mashed avocado, and bright toppers create a healthy a tasty taco.Today, we’re putting the fun in fungi with these epic portobello mushroom tacos. They’re meaty, smoky, and embrace all the indulgent nature of a steak taco in a sneakily vegetarian version.
Additionally, they’re weeknight-friendly and can be made either on the outdoor grill or indoor grill pan.
How to Make Vegetarian Mushroom Tacos:
Firstly, to create a plant-based Carne Asada-style taco without forfeiting its meaty character, we look to toothsome mushrooms to mimic meat’s heft and signature umami flavor. Portobello mushrooms tend to be drier than most other varieties, which helps them achieve a deep, golden sear when grilled. Before cooking, however, the mushrooms get basted in a savory, smoky spice mix to infuse them with flavor.
Next, we lather these meatless marvels with a charred scallion salsa verde, which is bursting with sweet spring alliums. The bright acidity of the salsa cuts through the richness of the avocado and smoky backbone of the ‘shrooms, which creates the perfect alchemy of sweetness and complexity.
How to Grill Portobello Mushrooms:
For best results, I recommend firing up the outdoor grill or using an indoor grill pan (or, alternatively, a cast iron skillet). Personally, I love the look of grill marks and taste of char on any veggie, however it’s not totally necessary here. The most important thing is that you wait to salt the mushrooms until after they’re cooked. Salting too early will draw out water, which will prevent the mushrooms from getting properly seared and instead lead to potential rubberiness.
Are Mushrooms Healthy?
Mushrooms are a low calorie, yet nutrient-packed vegetable. They deliver important nutrients that many of us fall short of, such as potassium. In addition, they’re packed with anti-inflammatory compounds such as phytochemicals, antioxidants, plus a special fiber called beta-glucan.
And even though mushrooms are made of about 90% water, most folks are surprised to learn that they actually pack a decent punch of protein.
What Goes on a Mushroom Taco?
In short, just about anything cooling and crunchy makes for an excellent mushroom taco topper. I recommend shredded red cabbage and thinly sliced radish for a fun pop of color and crunch, however you could also add chopped romaine, homemade slaw, fresh jalapeño, or even a fruity salsa.
The mashed avocado mixture in this recipe helps adhere the fillings to the tortilla, plus adds rich creaminess for a well-composed taco. Alternatively, you could use the packets of prepared guacamole for convenience. Lastly, if you give this recipe, be sure to tag @dishingouthealth on Instagram so I can see your beautiful creations!
More Quick & Easy Vegetarian Taco Recipes:
Portobello Tacos with Charred Scallion Salsa Verde
- 4 large portobello mushroom caps stems and gills removed
- 3 Tbsp. olive oil
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 3/4 tsp. ground cumin
- 1/2 tsp. black pepper
- 3/4 tsp. salt divided
- 2 ripe avocados
- 1 cup shredded red cabbage
- 1 tsp. lime zest plus 1 Tbsp. fresh lime juice
- 6 corn tortillas warmed
- Optional garnish: shaved radish
- *Charred Scallion Salsa Verde*
- 1 bunch scallions trimmed (including 1 inch off the green tops)
- 1/2 cup fresh parsley leaves minced
- 1/2 cup cilantro leaves minced
- 1 tsp. lemon zest plus 2 Tbsp. fresh lemon juice
- 1/4 cup. olive oil
- Salt and black pepper to taste
- Slice mushroom caps in half and place in a wide-rimmed bowl. Combine oil, paprika, garlic powder, cumin, and black pepper in a small bowl. Brush mushrooms with oil-spice mixture, and let sit 15 minutes.
- Next, heat a greased grill or grill pan over medium-high heat. Add mushrooms (in batches, if necessary, to avoid over-crowding). Cook 3 to 4 minutes, undisturbed, until grill marks appear, flip and cook 2 more minutes. Season with 1/2 tsp. of the salt, transfer to a cutting board, and slice into strips.
- Next, add scallions in a single layer to pan. Cook over medium-high until charred and fragrant, about 3 minutes, toss and cook 1 to 2 minutes, until limp; transfer to a cutting board.
- Mash avocados in a bowl with 1/4 tsp. salt, lime zest, and juice; set aside.
- Once scallions are cool enough to handle, finely chop and place in a bowl. Add parsley, cilantro, lemon zest and juice, and olive oil; mix well. Season to taste with salt and pepper.
- To assemble tacos, spread avocado evenly on tortillas and top with mushrooms and red cabbage. Lastly, spoon scallion salsa verde overtop, and garnish with radishes, if desired.