Crafting the Most Amazing Portobello Mushroom Tacos

Are you fond of mushrooms or looking for a different way to enjoy them? Portobello Mushroom Tacos are the perfect vehicle for trying something new. This recipe also serves as an awesome alternative to steak tacos.

Let’s craft the perfect Portobello Mushroom Tacos!

Ready in 15 minutes

Portobello Mushroom Tacos have big flavor. The mushrooms take on so much flavor when cooked and are the perfect red meat substitute.

Ingredients

Portobello Mushrooms: about 1/2 cap per taco
Tortillas (preferred type)
Bell Peppers: 1-2 sliced peppers
Sweet Onions: 1-2 sliced onions
Cabbage Slaw: shredded cabbage, carrots, and green onion, tossed in lime juice
Jalapeños, Lettuce, Sour Cream, and Tomato: toppings for the side
Pickled Red Onions: additional topping, to taste

Directions

Quick Pickle the Red Onions

To pickle the red onions:

First, select a clean, sterile glass jar.
Second, thinly slice enough red onion to fill the glass jar to the brim.
Third, add your preferred aromatics, such as bay leaf, crushed red pepper, and black peppercorn. The aromatics flavor the pickle and give the onions extra spice.
Next, boil a mixture of distilled white vinegar, salt, and sugar over the stovetop. Start with one cup of vinegar and two tablespoons each of salt and sugar. The amount of liquid you boil depends on the size of the glass jar.
Once boiled, carefully pour over the red onions. The vinegar and sugar mixture should cover the top of the red onions.
Cover the glass jar and let cool before serving.

Sauté the Portobello Mushrooms and Bell Pepper

If the portobello mushrooms were purchased whole, slice the mushrooms into quarter inch long slices. Cut the bell peppers into slightly smaller pieces as the mushrooms will release water and shrink. Always try to end up with similar cuts and sizes when possible.

Over medium high heat, sauté the portobello mushrooms for about 5 minutes. Next, add the bell peppers. Look for the mushrooms to cook down before adding the bell peppers. When done, the peppers should have fresh crispness (not fully wilted) with some char.

Plate the Portobello Mushroom Tacos

When using flour (or similar) tortillas, heat over the stovetop before plating for added flavor. If using corn (or similar), keep the tortillas fresh.

To craft the tacos, create the base with the sautéed bell peppers, then top with the portobello mushrooms. Add the pickled red onion, then garnish with your preferred toppings.