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Grilled Portobello Tacos with Quick Cabbage Slaw

Three delicious grilled portobello tacos filled with dark, marinated mushroom slices and topped with fresh coleslaw.
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Make satisfying vegetarian bbq ideas for your next gathering with these marinated portobello mushroom tacos. This recipe focuses on big flavor with minimal cleanup.

Ingredients

Scale
  • 4 large portobello mushroom caps
  • 1/4 cup olive oil
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons lime juice
  • 1 tablespoon maple syrup
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 12 small corn or flour tortillas
  • 1 cup shredded green cabbage
  • 1/2 cup shredded red cabbage
  • 2 tablespoons mayonnaise or vegan alternative
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Pinch of salt

Instructions

  1. Wipe the portobello caps clean. Remove the stems.
  2. In a shallow dish, whisk together the olive oil, soy sauce, lime juice, maple syrup, minced garlic, smoked paprika, cumin, and pepper to create the marinade.
  3. Place the mushroom caps in the marinade, turning to coat both sides. Let them marinate for at least 20 minutes, or up to 2 hours in the refrigerator.
  4. Prepare the slaw: In a medium bowl, combine the green cabbage, red cabbage, mayonnaise, apple cider vinegar, Dijon mustard, and salt. Mix well until the vegetables are lightly coated. Set aside.
  5. Preheat your grill to medium heat. Lightly oil the grates.
  6. Place the marinated mushroom caps directly on the grill. Grill for 5 to 7 minutes per side, until tender and showing good grill marks.
  7. Remove the mushrooms from the grill and let them rest for 5 minutes. Slice them thinly against the grain.
  8. Warm the tortillas on the grill for about 30 seconds per side, or wrap them in foil and place them on the cooler side of the grill until soft.
  9. Assemble your plant based grilling tacos: Fill each warm tortilla with sliced grilled portobello, then top with the quick cabbage slaw. Serve immediately for an interactive dining experience.

Notes

  • Offer various toppings like avocado, salsa, cotija cheese, or pickled onions so guests can customize their vegetarian bbq ideas.
  • For a deeper mushroom flavor, add 1/2 teaspoon of liquid smoke to the marinade.
  • If you do not have a grill, you can roast the mushrooms at 400 degrees Fahrenheit for 15 minutes, flipping halfway through.

Nutrition

Find it online: https://onedishuniverse.com/grilled-portobello-tacos/