Portobello Tacos

by Rose Elder

There are two things that make me love cooking even more:

1. Not getting the kitchen dirty

2. Making something delicious I don’t feel guilty about eating

Also some days I just really don’t want to eat meat. I am not a vegetarian I do love my meat, but a couple days a week I can totally live without. So I’m sharing this very simple recipe with you. It’s easy, fast, and I promise you will love it! It’s filling without the guilt factor. And more than anything, delicious!

The recipe is almost self explanatory with all the pictures, but here it goes!

Ingredients

– 6 corn tortillas (serves 6 tacos)

– 4 portobello mushrooms

– 1 tbs of avocado oil (or any vegetable oil)

– 1 avocado

– bunch of cilantro

– 2 green onions

– salt and pepper

FullSizeRender-10 FullSizeRender-11

Put washed portobellos in a Ziploc bag with the oil, a pinch of salt and pepper. Close the bag and move it in every direction carefully so the mushrooms are covered with the oil and spices.

FullSizeRender-12 FullSizeRender-16 FullSizeRender-13

Slice the green onions, cilantro and avocado to use as garnish.

FullSizeRender-15

FullSizeRender-19

FullSizeRender-20

Heat up the grill on high for about 5 minutes. Add the portobellos upside down on the grill and leave it on high. Close the grill and cook them for about 10 minutes. You want to get those nice grill lines on the mushrooms.

FullSizeRender-18

FullSizeRender-21

Slice the portobellos.

FullSizeRender-22

You can heat up the tortillas on the grill as well. Just set it on low and turn them after 3 minutes. Leave them 2 additional minutes. Don’t leave them too long or they will get crispy.

FullSizeRender-23