Portobello Mushroom Tacos

Dear Devon,

Things are about to get a bit hectic. After a week of pounding the pavement, we found an apartment and will be moving in on Saturday. I don't know when our internet will be up and running so I wanted to squeeze in this last post before I disappear into Barcelona's landscape. I dragged out and revamped an unsent post from months ago. My geographic location may have changed but this recipe for portobello mushroom tacos is still just as delicious.

Rummaging through the fridge in search of a quick dinner, I came up with the brilliant idea of making portobello mushroom tacos. Tortillas are regularly found in my fridge. I buy them in packs of 50 at my neighborhood market. Though they aren't as tasty as your homemade tortillas, they are an adequate substitute. At $1.25 a pack, they come in handy in the 7 o'clock hour.


Rich, hearty portobello mushrooms seem an obvious substitute for grilled meats. First, I roast them with a generous sprinkle of olive oil and salt, then set them aside to cool. I slice the large mushrooms into 1/2 inch strips. Tucked into a warm tortilla, and topped with some salty white cheese and fresh salsa, the flavor combinations are astounding. The richness of the mushrooms' flavor reminds me of the damp earth. Chunky tomato salsa, flecked with jalapenos and shredded cilantro, adds a spicy citrus tang to the succulent mushrooms. The mix of salty cheese provides a nice balance to the bright salsa, while adding a bit of savory creaminess.

Vegetarian and Mexican food aren't two words that usually go together. But these mushrooms tacos defy that logic. I served them alongside eggplant and Swiss chard enchiladas to a group of veggie friends. I'd say it was a big hit. Leftovers? There weren't any, only smiling faces and full bellies.


Portobello Mushrooms
serves 2 (makes 4 to 6 tacos)

3 large portobello mushrooms
6 tbsp olive oil
3/4 tsp salt
6-8 tortillas

Preheat oven to 400 degrees F. Line a baking sheet with foil. Set aside.

To prepare mushrooms, brush off any dirt and remove the large woody stems. Sprinkle each mushroom with 2 tsp of olive oil on both sides (1 tsp per side). Salt both sides with 1/4 tsp salt. Set on prepared baking sheet.

Roast in oven for 15-20 minutes or until the edges are lightly browned and shriveled. Place on a cutting board to cool. When cool enough to handle, slice into 1/2 inch thick slices. Serve on a large platter next to warmed tortillas.

To warm tortillas, place tortilla on a hot griddle or skillet over medium high heat, roughly 2 minutes per tortilla. The tortilla should be pliant and hot to the touch.

Tomato Salsa
3 ripe tomatoes, diced
1 yellow onion, diced
1/2 jalapeno pepper, thinly chopped
juice of 1 lime
1/2 tsp salt

Combine the ingredients above into a large bowl and toss. Set aside to marinate for 15 minutes before serving. I don't like cilantro, so I always served chopped cilantro on the side.

P.S. These are also fantastic with guacamole. Avocado makes anything taste better.