Grilled Portobello Tacos with Salsa VerdeJuicy, earthy portobello mushrooms make these tacos a mouthwatering treat. Don’t worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking).

Serves 6

30 minutes or fewer


Ingredients of Grilled Portobello Tacos with Salsa Verde:


  • ⅓ cup canola oil
  • 3 Tbs. balsamic vinegar
  • 1 tsp. black pepper


  • 6 large portobello mushroom caps
  • 6 6-inch soft corn tortillas
  • 2 avocados, sliced
  • 2 cups chopped tomatoes
  • 3 cups shredded cabbage
  • Vegan sour cream, optional

Salsa Verde

  • 4 tomatillos, chopped (or 1 cup canned)
  • 1 large green bell pepper or poblano chile, roughly chopped
  • 1 large bunch fresh cilantro, leaves only
  • 1 medium onion, chopped
  • 3 cloves garlic
  • 3 tsp. organic sugar or agave nectar
  • 1 ¼ tsp. canola oil
  • 1 tsp. pepper
  • ½ tsp. salt

Directions for Grilled Portobello Tacos with Salsa Verde:

  1. Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.

To make Tacos:

  1. Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.

To make Salsa Verde:

  1. Purée all ingredients in food processor 1 minute, or until smooth. Pour salsa over mushroom strips, and let stand 5 to 10 minutes.
  2. Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.