A Garden’s Portobello Mushroom Tacos

These vibrantly green, aesthetically-pleasing, vegan tacos will have your taste buds screaming for more! I call these masterpieces, A Garden’s Portobello Mushroom Tacos, because they are packed with fresh flavors. From the creamy avocado sauce to the tangy (homemade) pickled onions to the hardiness from the sweet potato to the earthiness of the kale sprouts…. it’s scrumptious! AND EASY!

What makes these tacos so delicious is their simplicity. We just enhanced the natural flavors of each vegetable with a little added seasoning. From simply sautéing the kale leaves in olive oil and sea salt, then roasting the sliced portobello mushrooms that have been brushed with dijon mustard for a deep texture, and the easiest (normal) roasted sweet potatoes…

You can prep this meal in advance and have taco night, every night!!

A Garden's Portobello Mushroom Tacos
A Garden’s Portobello Mushroom Tacos

Ok, so hold back the thoughts of “it’s not even spring, where are the gardens?” Well, I just needed a little glimpse into the warmer days ahead, so I headed to my local grocery store to pick out locally raised produce (so it feels like my own garden lol).

A Garden's Portobello Mushroom Tacos
Homemade (Low-Sodium & Low-Sugar) Pickled Onions
A Garden's Portobello Mushroom Tacos
A Garden’s Portobello Mushroom Tacos
A Garden's Portobello Mushroom Tacos
A Garden’s Portobello Mushroom Tacos

My latest new obsession is preserved lemons (beyond easy) and pickled red onions (super easy). Two fabulous options to use as garnishes on these vegan tacos !!

Preserved Lemons: Throughly wash 5-6 lemons. Cut both ends off of each lemon, then quarter the lemons lengthwise. In a jar, add 4 lemon slices then 1/2 tbsp. salt, then repeat until the jar is packed full. Press down on the lemons to squeeze out as much juice as possible, until all the lemons are covered in lemon juice (if need be, add more lemon juice from other lemons). Tightly cover with the lid. Set aside in cool, room temperature for 1 week. Then, transfer to your fridge and enjoy!

Pickled Red Onions: Remove the outside peel of 1 large red onion. Cut the onion in half lengthwise, then thinly slice each half. Place the onions in a large mason jar, then pour in 1/2 cup apple cider vinegar and 1/2 cup water. Finally, add in 1/2 tsp. sea salt and 2 tsp. sugar. Tightly cover with the lid and shake to incorporate. Set aside in the fridge for at least 12 hours or overnight before using.

That’s it! Simple and scrumptious!

Now, it’s time to grab our aprons and begin baking deliciousness!

A Garden's Portobello Mushroom Tacos
Print Recipe
5 from 1 vote

A Garden’s Portobello Mushroom Tacos

Prep Time8 mins
Cook Time35 mins
Total Time43 mins
Servings: 4

Ingredients

  • 8 Corn Tortillas, or your favorite tortillas
  • 4 Portobello Mushrooms
  • 2 Lacinato Kale Leaves
  • 2 medium-sized Sweet Potatoes
  • Fresh Parsley or Kale Sprouts
  • 1 Ripe Avocado
  • 2 Limes
  • 2 tbsp. Plain Greek Yogurt or Aquafaba Mayonnaise
  • 1 tbsp. Dijon Mustard
  • 1 tbsp. Maple Syrup, substitute with honey
  • 1/4 cup Olive Oil
  • Pickled Onions (optional) …easy homemade recipe above!
  • Salt & Pepper to taste

Instructions

  • Preheat oven to 450F.
  • Peel and dice the sweet potatoes. Drizzle with a little olive oil (about 1 teaspoon). Bake for 30-40 minutes, until tender and crisp on the outside.
  • In the meantime, mash the ripe avocado in a small bowl. Then, stir in the juice of 1 lime, the plain greek yogurt or vegan mayo, and salt & pepper to taste. Set aside.
  • If using corn or flour tortillas, heat each tortilla up in a cast iron skillet or nonstick pan for 1-2 minutes on each side until flexible. Set them aside wrapped up in a kitchen towel.
  • Whisk together the dijon mustard, honey, and olive oil in a separate small bowl. Add salt and pepper to taste. Set aside.
  • Thickly slice the portobello mushroom into 4-5 slices per mushroom. In a ziploc bag, toss together the prepared sauce (above) and the mushroom slices. (Optional: Allow to marinate for 30 minutes.)
  • On a pan lined with parchment paper, evenly distribute the mushroom slices. Roast for 4-6 minutes on each side.
  • While the mushrooms are roasting, either sauté or roast the lacinato kale leaves (chopped into bite-sized pieces) until tender yet still slightly crisp.
  • To serve: In each warm tortilla, spread about 1 tablespoon of the creamy avocado sauce on the tortilla. Then, add 2 slices of roasted portobello mushroom, then a small handful of sweet potato, a little sautéd kale, and freshly chopped parsley or kale sprouts. Garnish with pickled onions & lime slices.

I truly hope you all enjoy this recipe! ’till next time! xxL

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