I know that it seems like when you search for vegetarian alternatives to a lot of meat recipes that you end up with a plethora of portobello mushroom ones. There is a good reason for that: portobello mushrooms are a super meaty vegetable. This is especially the case when you grill them. They take on a smokey and hearty flavor that is close to meat, yet still has it’s own distinct flavor.
This is one big reason why you end up seeing a lot of portobello taco recipes. . Not only do you end up with a meaty flavor, you get the same type of filling. So many vegetarian taco recipes call for beans and chopped veggies. Unfortunately you can’t “bite into” the taco like you can with steak or chicken and even some seafood. Something texturally is missing with those vegetarian taco recipes. When it comes to portobello mushroom tacos, you actually have something to bite into.
I made a tomatilla salsa to go with the grilled zucchini and portobello’s because it has the best flavor and seriously compliments the veggies. The flavor adds more to the tacos than just a pico de gallo. However, you could use tomato salsa if you don’t have the time to make a tomatilla salsa.
Related Recipe: Loaded Veggie Fajita Tacos
Grilled Portobello and Zucchini Tacos
- ½ pound portobello mushroom caps (about 2 large)
- ½ pound zucchini (about 1 medium-large), cut in half and then quartered
- 1 tablespoon olive oil
- Salt, freshly ground black pepper
- 3 cloves garlic, peeled and minced
- 4 medium tomatillo's
- ½ red onion, chopped
- 2 garlic cloves, crushed
- ¼ cup chopped cilantro
- ½ jalapeno sliced
- 4 corn tortillas
- ¼ cup low fat sour cream
- 1 ounce feta cheese, goat cheese or shredded cheese
- Turn the oven on high broil. Place the tomatillas on a pan and place under the broiler. Broil for about 5-7 minutes or until black and slightly charred.
- Place the tomatillas in a food processor with the onion, garlic, lime juice, jalapeno, cilantro and salt. Pulse for about 1 minute.
- Preheat a gas grill to medium-high heat or prepare a charcoal grill.
- Brush mushroom caps and zucchini slices with olive oil and sprinkle with salt and pepper. Grill the mushrooms and zucchini, carefully turning them once, until golden and tender, about 5 minutes. Cool, then dice.
- Toss with the tomatilla salsa.
- Make your tacos by adding sour cream, cheese, taco filling and a little bit more of the salsa if you desire.
High Fiber, Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher