Portobello TacosPortobello Tacos
Portobello Tacos
Portobello Tacos
Fresh herbs are the star of this dish bringing depth to the earthy mushroom base. A pop of citrus and touch of agave make these tacos a taste sensation that’ll have you wanting seconds.
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Recipe - Downers Grove, IL
Portobello Tacos
Portobello Tacos
Prep Time25 Minutes
Servings4
Cook Time8 Minutes
svg/info/recipe-caloriesCreated with Sketch.Calories946
Ingredients
1½ cups Fresh Thyme extra-virgin olive oil
2 tsp. lime zest
½ cup plus 2 tsp. fresh lime juice, divided
4 Tbsp. plus 1 tsp. finely chopped fresh cilantro, divided
4 cloves garlic, minced
1 tsp. Fresh Thyme organic ground cumin
1 tsp. Fresh Thyme crushed red pepper
4 (3 oz.) portobello mushroom caps, stems and gills removed
1 cup finely shredded red cabbage
1 Tbsp. finely chopped red onion
1 tsp. agave nectar
1 tsp. chopped seeded jalapeño pepper*
Fresh Thyme fine sea salt, to taste
Ground black pepper, to taste
8 corn tortillas
1 cup Fresh Thyme guacamole
Lime wedges, for serving
Fresh cilantro leaves, for garnish
Directions
  1. For marinade, in a medium bowl, whisk together olive oil, lime zest, ½ cup lime juice, 4 Tbsp. cilantro, garlic, cumin, and crushed red pepper. 
  2. Cut mushrooms in strips; place in a large resealable plastic bag. Pour marinade over mushrooms; close bag. Turn bag to evenly coat. Refrigerate for 2 hours.  
  3. For cilantro-lime slaw, in a medium bowl, combine red cabbage, red onion, remaining 2 tsp. lime juice, remaining 1 tsp. cilantro, agave nectar, and jalapeño. Season to taste with salt and black pepper. Cover and refrigerate.  
  4. Preheat grill with a greased grill rack for direct cooking over medium-high heat (375°F). Remove mushrooms from marinade; discard marinade. Grill mushrooms for 4 to 6 minutes or until tender, turning once halfway through. Remove from grill; keep warm. 
  5. Place tortillas on grill. Grill for 1 to 2 minutes or until heated, turning once halfway through.  
  6. To assemble tacos, spread 2 Tbsp. guacamole on each tortilla; top with mushroom slices and cilantro-lime slaw. 
  7. *Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with jalapeños, wear protective gloves. 
Nutritional Information

Each serving (2 tacos) contains: 946 calories, 90 g fat, 15 g saturated fat, 0 g trans fat, 0 mg cholesterol, 275 mg sodium, 38 g carbohydrates, 5 g fiber, 12 g sugar, 6 g protein. ","Daily values: 2% vitamin A, 14% vitamin C, 6% calcium, 7% iron.  

25 minutes
Prep Time
8 minutes
Cook Time
4
Servings
svg/info/recipe-caloriesCreated with Sketch.
946
Calories

Shop Ingredients

Makes 4 servings
1½ cups Fresh Thyme extra-virgin olive oil
Fresh Thyme Extra Virgin Olive Oil
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$15.99$0.47/oz
2 tsp. lime zest
Limes
Limes - 1 Each
$0.50
½ cup plus 2 tsp. fresh lime juice, divided
Limes
Limes - 1 Each
$0.50
4 Tbsp. plus 1 tsp. finely chopped fresh cilantro, divided
Cilantro
Cilantro - 1 Each
$0.99
4 cloves garlic, minced
Garlic
Garlic - 1 Each
$0.69
1 tsp. Fresh Thyme organic ground cumin
Fresh Thyme Organic Ground Cumin
Fresh Thyme Organic Ground Cumin - 1.59 Ounce
$4.19$2.64/oz
1 tsp. Fresh Thyme crushed red pepper
Fresh Thyme Organic Crushed Red Chili Peppers
Fresh Thyme Organic Crushed Red Chili Peppers - 1.5 Ounce
$2.99$1.99/oz
4 (3 oz.) portobello mushroom caps, stems and gills removed
Highline Organic Portabella Grill Caps
Highline Organic Portabella Grill Caps - 6 Ounce
Sale
$2.99 was $3.99$0.50/oz
1 cup finely shredded red cabbage
Red Cabbage
Red Cabbage - 3.75 Pound
$3.71 avg/ea$0.99/lb
1 Tbsp. finely chopped red onion
Red Onions
Red Onions - 1 Pound
$1.99 avg/ea$1.99/lb
1 tsp. agave nectar
Madhava Organic Light Agave Nectar
Madhava Organic Light Agave Nectar - 17 Ounce
$6.49$0.38/oz
1 tsp. chopped seeded jalapeño pepper*
Jalapeno Chile Peppers
Jalapeno Chile Peppers - 0.25 Pound
$1.00 avg/ea$3.99/lb
Fresh Thyme fine sea salt, to taste
Fresh Thyme Fine Sea Salt
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.79$0.11/oz
Ground black pepper, to taste
Fresh Thyme Organic Ground Black Pepper
Fresh Thyme Organic Ground Black Pepper - 1.98 Ounce
$5.29$2.67/oz
8 corn tortillas
La Tortilla Factory Organic Yellow Corn Tortillas 8ct
La Tortilla Factory Organic Yellow Corn Tortillas 8ct - 8.46 Ounce
$3.99$0.47/oz
1 cup Fresh Thyme guacamole
Fresh Thyme Medium Guacamole
Fresh Thyme Medium Guacamole - 8 Ounce
Sale
$3.99 was $4.99$0.50/oz
Lime wedges, for serving
Limes
Limes - 1 Each
$0.50
Fresh cilantro leaves, for garnish
Cilantro
Cilantro - 1 Each
$0.99

Nutritional Information

Each serving (2 tacos) contains: 946 calories, 90 g fat, 15 g saturated fat, 0 g trans fat, 0 mg cholesterol, 275 mg sodium, 38 g carbohydrates, 5 g fiber, 12 g sugar, 6 g protein. ","Daily values: 2% vitamin A, 14% vitamin C, 6% calcium, 7% iron.  

Directions

  1. For marinade, in a medium bowl, whisk together olive oil, lime zest, ½ cup lime juice, 4 Tbsp. cilantro, garlic, cumin, and crushed red pepper. 
  2. Cut mushrooms in strips; place in a large resealable plastic bag. Pour marinade over mushrooms; close bag. Turn bag to evenly coat. Refrigerate for 2 hours.  
  3. For cilantro-lime slaw, in a medium bowl, combine red cabbage, red onion, remaining 2 tsp. lime juice, remaining 1 tsp. cilantro, agave nectar, and jalapeño. Season to taste with salt and black pepper. Cover and refrigerate.  
  4. Preheat grill with a greased grill rack for direct cooking over medium-high heat (375°F). Remove mushrooms from marinade; discard marinade. Grill mushrooms for 4 to 6 minutes or until tender, turning once halfway through. Remove from grill; keep warm. 
  5. Place tortillas on grill. Grill for 1 to 2 minutes or until heated, turning once halfway through.  
  6. To assemble tacos, spread 2 Tbsp. guacamole on each tortilla; top with mushroom slices and cilantro-lime slaw. 
  7. *Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with jalapeños, wear protective gloves.