Portobello Mushroom Tacos
Tacos are the perfect food to me and these are no exception. The longer you can marinate the mushrooms the better. But, they will still taste amazing if you only marinate them while you cook your veggies. This is what I did because marinating requires forethought of which I have zero. I’m working on it.
I like to pile my sprouts on. I use about 50 times the amount you see in the pic.
- 1 package Soft Tortillas
- 3 Portobello Caps
- 1/4 Cup Soy Sauce
- 1/2 tsp Vegan Worcestershire
- 1/4 cup Beer
- 3 Tbs Olive Oil
- 1/2 tsp Pepper
- 1/2 tsp Mustard Powder
- 1/2 tsp Chili Powder
- 1/2 tsp Cumin
- 1/2 Juice from Lime
- 2 Cloves Garlic
- 1 White onion
- 1/2 each green, red, yellow, orange peppers
- 1/2 cup Sprouts, Kale or Romaine
- 1 Avocado Sliced
Combine all of the marinade ingredients in a medium dish with lid
Slice mushrooms and add to dish. Put lid on dish and let marinate for at least 15 minutes. The longer the better
Veggies & Portobello
Add a little oil to a large skillet. Sauté onions and peppers and a dash of salt for 10 minutes.
Add portobello to different skillet with marinade. Cook for 5-7 minutes until mushrooms have started to soften.
Thinly slice zucchini
Add 2 tsp olive oil to pan
Cook zucchini over medium for 2 minutes each side. Salt and pepper to taste
Layer Zucchini, portobello, and veggies on tortilla. Top with sprouts, avocado and cholula!
If you haven't tried Cholula yet, please order it now! It's the perfect hot sauce. Not too spicy and full of flavor!