Roasted Portobello Soft Tacos
Try this Roasted Portobello Soft Tacos recipe, or contribute your own.
Try this Roasted Portobello Soft Tacos recipe, or contribute your own.
- 2 cloves garlic minced
- salt and pepper to taste
- 1 teaspoon olive oil
- 1/2 avocado, diced
- 1/4 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon dried marjoram
- 1 tablespoon balsamic vinegar
- 1 teaspoon liquid smoke
- 1 teaspoon dried thyme
- 1/4 cup cilantro
- 1/2 teaspoon smoked paprika
- 1/2 onion, diced
- 1 red bell pepper thinly sliced
- 3 portobello mushrooms stems removed and chopped
- 2 tablespoon bragg liquid aminos
- 1/2 teaspoon dried onion granules
- 1 cup corn kernels (i used an organic frozen variety)
- 2-3 large leaves of collard greens stems removed and roughly chopped
- 1/2 teaspoon ancho chile pepper
- 6 corn tortillas (or small flour torillas)
- Carbohydrate 7.36742344024682 g
- Cholesterol 0 mg
- Fat 0.9764940616 g
- Fiber 1.71547494570911 g
- Protein 1.25888250007903 g
- Saturated Fat 0.129084124875728 g
- Serving Size 1 1 Serving (76g)
- Sodium 157.901286462025 mg
- Sugar 5.65194849453771 g
- Trans Fat 0.172812999975628 g
- Calories 43 calories
Step-by-step
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Arrange the Portobello mushrooms, bottoms up, on the sheet.
- In a small bowl, mix together the Bragg Liquid Aminos, balsamic vinegar, liquid smoke, thyme, and marjoram.
- Drizzle over the mushrooms.
- Bake in the oven for 10-15 minutes (depending on how firm you want them).
- Remove and let cool until they are cool enough to handle.
- While the mushrooms are in the oven, cook the veggies. Heat the olive oil in a large pan over medium heat.
- Add the onions and saute until translucent.
- Add the garlic and saute for one more minute.
- Add the bell peppers, corn, mushroom stems, cumin, smoked paprika, and ancho chile pepper, and mix to combine.
- Saute until bell peppers start to get a little soft, about 5-7 minutes.
- Add salt and pepper to taste, then add the collard greens.
- Saute until the collards just start to wilt (you don't want them to get completely wilted).
- Toss in the cilantro, mix to combine, and remove from heat.
- Once the mushrooms are cool enough to handle, slice them, on a diagonal, into wide strips.
- Take a clean kitchen towel and lightly wet it.
- Wrap the corn tortillas up in the damp kitchen towel and place the kitchen towel, with corn tortillas wrapped inside, on a baking sheet and place in the oven for 5-6 minutes.
- Divide the veggie mixture amongst the 6 tortillas.
- Top the veggies with 2-3 slices of mushroom.
- Sprinkle the avocado chunks on top of each pile.
- You can also top with salsa and/or tofu sour cream.
- Serve immediately and enjoy!
My Delicious Portobello Taco Adventure
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and the never-ending to-do list, sometimes the easiest option is takeout. But takeout rarely aligns with my goals of eating nutritious, home-cooked food. So, when I stumbled across this recipe for Roasted Portobello Soft Tacos, I knew I had to try it. It promised a flavorful, vegetarian meal that was relatively quick and easy to make—perfect for a weeknight dinner.
The beauty of this recipe is its adaptability. The ingredient list was surprisingly manageable, and I was able to easily substitute items based on what I already had in my pantry. I didn't have dried marjoram, for instance, so I used a little oregano instead, and it worked perfectly. The flexibility is a huge plus for busy cooks like me, who don't always have the time or resources to track down every single ingredient on a list.
The roasting process for the portobello mushrooms was key. They achieved a beautiful, meaty texture after only 10-15 minutes in the oven. I loved how the balsamic vinegar and liquid smoke imparted a smoky depth of flavor that complemented the earthy mushrooms perfectly. Meanwhile, the sautéed veggies, with their colorful blend of bell peppers, corn, and collard greens, provided a vibrant counterpoint. The vibrant colors alone made the dish appealing, but it was the taste that truly impressed me.
I found the instructions incredibly easy to follow. The step-by-step guide made the cooking process surprisingly stress-free, even during a particularly chaotic week. And the best part? The entire meal came together in under an hour. This recipe is a lifesaver for those nights when I'm short on time but still crave a satisfying and nutritious dinner.
The final product? Absolutely delicious! The soft corn tortillas provided a perfect vessel for the savory, earthy mushrooms and the colorful, slightly spicy vegetable filling. The avocado chunks added a creamy richness that perfectly balanced the other flavors. The whole family loved them! My kids, who usually aren't big fans of vegetables, cleaned their plates. I was thrilled.
This Roasted Portobello Soft Taco recipe isn't just a meal; it's an experience. It's a testament to how simple, healthy, and delicious food can be, even amidst the chaos of everyday life. It's a dish that's both satisfying and nutritious, making it a perfect choice for busy weeknights or lazy weekends. It's quickly become a staple in our home, and I highly recommend it to anyone looking for a flavorful, veggie-packed meal that's both easy to make and undeniably delicious.
Beyond the Recipe: A Personal Reflection
Cooking, for me, isn't just about sustenance; it's about creating memories. It's about gathering around the table with my family, sharing stories, and connecting over a delicious meal. This recipe has already become a part of those shared memories. The aroma of roasting mushrooms and sautéing vegetables filling my kitchen is now synonymous with warmth, family, and togetherness.
Furthermore, the process of preparing this meal itself has become a kind of meditation. The rhythmic chopping of vegetables, the careful arrangement of ingredients, and the anticipation of the final product—these are small acts of mindfulness that bring me a sense of calm amidst the whirlwind of my daily routine. Cooking this recipe is a form of self-care, a way to de-stress and reconnect with myself, even amidst the demands of motherhood and a demanding career.
And that, perhaps, is the true magic of this simple recipe. It's not just about the delicious food; it's about the experience, the connection, and the simple joy of creating something nourishing and delightful for those I love. It's a recipe that has not only satisfied my hunger but has also enriched my life in unexpected and deeply meaningful ways.
Tips and Variations:
For a spicier kick: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the vegetable mixture.
For added protein: Incorporate black beans, lentils, or crumbled tofu into the filling.
For a creamier topping: Use a dollop of vegan sour cream or cashew cream instead of, or in addition to, avocado.
For a different flavor profile: Experiment with different herbs and spices, such as chipotle powder, oregano, or cumin.
No matter how you choose to prepare it, this recipe is sure to be a crowd-pleaser. So, grab your ingredients, put on some music, and get ready to enjoy a delicious and memorable meal!
