Q1: What is the absolute best way to clean mushrooms without making them soggy?

The secret is to not soak them in water ! Mushrooms are like little sponges and will absorb a lot of liquid. The absolute best and most professional method is to use a slightly damp paper towel or a soft mushroom brush to gently wipe away any dirt from the surface of the mushrooms.

Q2: How do I keep my mushrooms from getting soggy on the grill?

There are two main secrets! First, make sure you do not soak them when you are cleaning them. Second, be sure to cook them on a preheated, hot grill . The high, direct heat will sear the outside of the mushrooms and help the moisture to evaporate, which will give them a wonderful, smoky char and a meaty texture, rather than a soft and steamed one.

Q3: Can I make the components for these tacos ahead of time for meal prep?

Yes, this is a perfect meal-prep recipe! You can grill your mushrooms , prepare your pickled red onions , and even make the avocado salsa and store them in separate, airtight containers in the refrigerator. This makes the final assembly for a quick lunch or dinner incredibly fast.

Q4: Are these mushroom tacos vegan?

Yes! As written, this entire recipe is completely vegan and plant-based.

Q5: What is the best way to warm my tortillas?

There are a few great methods! You can wrap a stack of tortillas in a slightly damp paper towel and microwave them for about 30-60 seconds . You can also warm them one at a time for about 10-15 seconds per side in a hot, dry skillet on the stovetop. Or, for a slight char, you can place them directly on the grates of your grill for just a few seconds per side.

Grilled Portobello Mushroom Tacos

The Best Grilled Portobello Mushroom Tacos

A fresh and flavorful recipe for vegetarian mushroom tacos. This dish features large portobello mushrooms that are grilled until tender and smoky, then sliced into thin strips. The tacos are assembled on warm corn or flour tortillas and topped with a simple, homemade avocado salsa, quick-pickled red onions, and fresh cilantro. For a spicy kick, the grilled mushrooms can be brushed with adobo sauce.

Author: Grace

Ingredients

For the Grilled Mushrooms:
4 large Portobello Mushrooms
1 tablespoon olive oil
Salt and pepper
Adobo sauce from a can of chipotles in adobo (optional, for spicy mushrooms)
For the Tacos & Toppings:
8 corn or flour tortillas, warmed
1 avocado, diced
1/4 cup diced red onion
1 small jalapeño, minced
2 tablespoons chopped cilantro
1 lime, juiced, plus wedges for serving
1/2 red onion, thinly sliced
1/2 cup apple cider vinegar
1 tablespoon sugar
1/2 teaspoon salt

Instructions

Note: The recipes for the main components were not provided in the source article and have been inferred.
Make the Pickled Red Onions: In a jar, combine the thinly sliced red onion, vinegar, sugar, and 1/2 teaspoon of salt. Shake well and let it sit for at least 30 minutes.
Grill the Mushrooms: Preheat a grill to medium-high heat. Wipe the mushrooms clean, remove the stems, and toss them with olive oil, salt, and pepper. Grill for 5-7 minutes per side, until tender and grill marks appear. Slice the grilled mushrooms into thin strips. For a spicy version, brush the sliced mushrooms with adobo sauce.
Make the Avocado Salsa: While the mushrooms grill, gently combine the diced avocado, diced red onion, minced jalapeño, chopped cilantro, and a squeeze of lime juice in a small bowl. Season with salt.
Assemble the Tacos: Fill the warm tortillas with the sliced grilled mushrooms, a spoonful of avocado salsa, and a few pickled red onions.
Garnish with extra cilantro and serve with lime wedges on the side.

Notes

This is a healthy, vegetarian taco recipe that can easily be made vegan.
The different components—pickled onions, salsa, and grilled mushrooms—can all be prepared ahead of time for a very quick assembly.
Using corn tortillas will keep this recipe gluten-free.

Find it online: https://www.eatswithsoul.com/portobello-mushroom-tacos/