Portobello Tacos at home
- Prep 20 minutes
- Cook 10 minutes
- Total 30 minutes
Portobello Tacos at home is a dinner recipe on Avoteb. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 4 portobello mushroom caps (about 12 ounces)
- 1/4 cup olive oil, plus more for sautéing
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon each: chili powder, garlic powder, ground cumin
- fine sea salt and freshly-ground black pepper
- 1 batch refried beans
- 12 small corn tortillas, warmed
- toppings: avocado, chopped cilantro, chopped red onion, crumbled cotija cheese, limes, salsa verde
Method
Prep the mushrooms. Take a spoon to carefully scoop out and discard the gills and thick stems. Slice the mushrooms into ½-inch-thick strips and spread them out in a single layer in a baking dish. In a small bowl or measuring cup, whisk together the olive oil, soy sauce, chili powder, garlic powder and cumin until combined. Tip the mixture evenly over the portobellos, then carefully flip them over so that they are more or less evenly coated, and season with salt and pepper. Let the mushrooms mari
Leave the mushrooms. Warm 1 tablespoon olive oil in a large sauté pan over medium-a hot burner. Tip in half of the mushrooms and cook for 3-4 minutes per side, flipping once, until browned. Move the cooked mushrooms to a clean plate. Repeat with the remaining mushrooms.
Assemble the tacos. Fill each taco with a scoop of refried beans, a few slices of mushrooms and your desired toppings. Plate warm and enjoy!
