There’s something about the earthy aroma of roasting portobellos that makes my kitchen feel like a cozy autumn afternoon—almost like nature’s own potpourri. These tacos? They’re a love letter to simplicity, balancing the meaty richness of the mushrooms with vibrant toppings that burst like a confetti of flavors in your mouth. Who knew a taco could feel so much like a warm hug?
Steps
- Preheat your oven to 400°F and line a large baking sheet with parchment paper. Slice the portobello mushroom caps into thin strips, toss them with olive oil, and spread them in an even layer on the baking sheet. Season with salt and pepper, then bake for 12 minutes until soft, adjusting time if you prefer a firmer texture.
- Prepare the corn salsa by combining corn, finely-diced red onion, chopped cilantro, ground cumin, salt, diced jalapeno, and lime juice in a bowl. Mix all ingredients well and set aside.
- If desired, toast the tortillas by heating a large pan over medium-high heat. Cook each tortilla for 10-20 seconds on each side until they brown and bubble slightly, then transfer them to a plate.
- Assemble the tacos by placing 2-3 slices of roasted mushrooms on each tortilla, followed by 1-2 slices of avocado. Add a generous spoonful of corn salsa, and finish with a sprinkle of fresh cilantro and crumbled cotija cheese. Serve the tacos immediately.
Ingredients
- 3 large portobello caps, stems removed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 batch corn salsa (see ingredients below)
- 1 (10-count) package small flour tortillas
- 1 large ripe avocado, peeled, pitted, and sliced
- ½ cup chopped fresh cilantro leaves
- ½ cup crumbled cotija cheese
- 1 ½ cups whole-kernel corn
- ? cup finely diced red onion
- ¼ cup chopped fresh cilantro leaves
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 1 jalapeno, seeded and finely diced
- Juice of one lime (about 2 tablespoons)
FAQ
- Can these tacos be made vegan?
- Yes, you can easily make these tacos vegan by omitting the cotija cheese or substituting it with a plant-based cheese option.
- Can I grill the portobello mushrooms instead of roasting them?
- Absolutely! Grilling the mushrooms can add a smoky flavor. Just ensure they are cooked until soft, similar to the roasting method.
- How can I make the tacos spicier?
- To increase the spice level, you can add extra jalapeno to the corn salsa or sprinkle some chili powder on the mushrooms before roasting.
- What can I use instead of corn salsa?
- If you’re not a fan of corn salsa, you can substitute it with a tomato salsa or a mango salsa for a sweeter twist.
- Can I prepare any components of this recipe in advance?
- Yes, you can prepare the corn salsa ahead of time and store it in the refrigerator. The mushrooms can also be sliced and marinated in olive oil, salt, and pepper in advance, ready to be roasted when needed.
Tips
- To enhance the flavor of your roasted portobello mushrooms, consider adding a sprinkle of smoked paprika or garlic powder along with the salt and pepper before baking.
- If you prefer a firmer texture for your mushrooms, reduce the baking time to under 12 minutes, checking for your desired level of doneness.
- For an extra burst of freshness, try adding a squeeze of lime juice over the assembled tacos just before serving.
- To save time, prepare the corn salsa ahead of time and store it in the refrigerator. This allows the flavors to meld together, enhancing the overall taste of the salsa.
Equipment
- Large baking pan
- Parchment paper
- Medium mixing bowl
