Charred Mushroom Poblano Tacos

print
Charred Mushroom Poblano Tacos – Healthy, Plant-Based, Gluten-Free, Oil-Free, Grilled, Vegan Mexican Entree Recipe

 

 

 

 

Medium |  Servings: 2  |  Ready In: 25 minutes |  Yield: 6 tacos

Hearty Portobello and Cremini mushrooms and spicy Poblano peppers come together for this easy, gluten-free vegan dinner. Loaded with charred, Mexican flavor, enjoy these tacos with Avocado Jicama Salad, Watermelon Salsa, Pickled Red Onions, and Mexican Chocolate Sauce for Dessert.  These are crowd-pleasers!

Ingredients

  • 6 ounces Portabella mushrooms, gilled and sliced 1/4-inch thick
  • 8 ounces Cremini mushrooms, quartered
  • 1 poblano pepper, sliced into 1/4-inch strips
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 6 corn tortillas
  • Fresh cilantro, pickled red onions, avocado, pico de gallo, for serving

How it’s Done

Preheat a grill or grill pan over high heat.

To make the Charred Mushroom Poblano Taco Filling:   Place the Portabellas and Cremini mushooms on the grill in a single layer. Let char over high heat, 5 minutes or so.
When the mushrooms have grill marks on one side, flip and char on the second side, another 2-3 minutes.
Once the mushrooms are done cooking, remove from grill, place in a heat-safe dish, and keep in a warm spot (like on the back of the stove or by the grill).  Add the cumin, garlic powder, salt and pepper to the mushrooms. Stir to coat the mushrooms in the spices.  Cover to keep warm.

Add the sliced poblano to the grill. Char the poblano on one side, 5 minutes or so, toss, and continue cooking another 2-3 minutes. When the poblanos are done, remove from the grill and place in the same dish as the mushrooms. Toss to combine.  Taste to adjust seasoning.  Cover the dish to keep warm.

To heat tortillas and make the  Charred Mushroom Poblano Tacos: Place the tortillas on the hot grill. Flip tortillas after 1-2 minutes, just until lightly charred on both sides.

Serve up the mushroom poblano filling into a tortilla. Top with pickled red onion, diced avocado, fresh cilantro, or any other favorite toppings.

Hearty Portobello Mushrooms pack big flavor and satisfying texture for healthy, plant-based vegan recipes. Use in place of steak in many recipes

Chef Tip:

Remove the Gills: Use a spoon to remove the gills of the Portobella mushrooms.  The gills are watery, lacking flavor.  They also give everything a black color, which isn’t as appetizing.

Spice Level: If you prefer more spice, keep the seeds in the poblano or add a slice jalapeno to the mix.  For less spice, swap out the Poblano for a sweet green or red bell pepper.

Grill Pan: A cast-iron grill pan works great for indoor grilling year round.  It also makes it easy to char vegetables without worrying about them falling through the cracks.

Grill Basket: If you have a grill basket, that’s a great tool to prevent mushrooms and peppers from falling between the grates of an outdoor grill.

Yield: 6 tacos


Nutrition Facts

Amount Per Serving (1/2 recipe)

Calories 229.17
Calories From Fat (10%) 24
% Daily Value

  • Total Fat 2.86g 4%
  • Saturated Fat 0.47g 2%
  • Cholesterol 0mg 0%
  • Sodium 343.16mg 14%
  • Potassium 1081.5mg 31%
  • Total Carbohydrates 46.34g 15%
  • Fiber 7.83g 31%
  • Sugar 6.21g
  • Protein 9.75g 20%
  • Calcium 47.88mg 5%
  • Iron 98.01mg 545%
  • Vitamin A 229.1IU 5%
  • Vitamin C 0.03mg <1%

Shopping and Gear List

  • Starwest Botanicals Organic Garlic Powder, 1 Pound
  • Simply Organic, Cumin, 2.31 oz
  • Lodge 10.5 Inch Square Cast Iron Grill Pan. 

Related Post

Advertisements

Join the Discussion