Dinner for Two: Smoky Portobello Tacos

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your repertoire, Dinner for Two: Smoky Portobello Tacos might be a recipe you should try. This recipe makes 2 servings with 553 calories, 11g of protein, and 26g of fat each. For $2.33 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. 740 people were impressed by this recipe. A mixture of avocado, tortillas, black pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Dessert for Two. It is perfect for valentin day. From preparation to the plate, this recipe takes around 15 minutes. Overall, this recipe earns an amazing spoonacular score of 85%. If you like this recipe, you might also like recipes such as Smoky Portobello Soup, Smoky Baby Portobello Sliders, and Portobello Melts with Smoky Red Pepper Mayo.

Servings: 2

Preparation duration: 5 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

First, wash and de-stem the portobellos. I like to scrape out the gills using a spoon, but it's personal preference.Next, douse the mushrooms in the soy sauce, oil and black pepper.Preheat the grill to medium-high. Place a piece of foil over the grates. Add the mushrooms with the marinating liquid to the grill with the cap side down. Grill for 3-4 minutes. Flip and grill the other side. The mushrooms will slump and be easily sliced when done.Remove the mushrooms from the grill, slice and coat with the barbecue sauce.To serve, divide the sliced mushrooms between the tortillas and top with your desired taco toppings.

 

Step by step:

1. First, wash and de-stem the portobellos. I like to scrape out the gills using a spoon, but it's personal preference.Next, douse the mushrooms in the soy sauce, oil and black pepper.Preheat the grill to medium-high.

2. Place a piece of foil over the grates.

3. Add the mushrooms with the marinating liquid to the grill with the cap side down. Grill for 3-4 minutes. Flip and grill the other side. The mushrooms will slump and be easily sliced when done.

4. Remove the mushrooms from the grill, slice and coat with the barbecue sauce.To serve, divide the sliced mushrooms between the tortillas and top with your desired taco toppings.

Nutrition Information:

covered percent of daily need