Grilled Portobello Tacos with Salsa Verde

by Alyssa on June 7, 2011

in Cooking, Food

From my subscription to Vegetarian Times magazine, I found a recipe called Grilled Portobello Tacos with Salsa Verde. I love mushrooms and after the previous week’s failed Spinach and Ricotta Tacos, the combination of grilled portobello mushroom caps and avocado sounded great.



Instead of making my own salsa verde according to the recipe, I used the leftover store-bought salsa verde I had from the Spinach and Ricotta Tacos recipe. This made the already simple recipe even more simple. Marinating and then grilling the portobello mushroom caps gave them a bit of a char, which went really well with the creamy avocado slices. These were much better than the Spinach and Ricotta Tacos, although the cabbage didn’t really do much for me. Served with black beans, this is a great vegetarian-friendly dish when grilling during the Summer.

{ 2 comments… read them below or add one }

1 Cathy June 10, 2011 at 9:00 am

I had never had mushrooms in tacos before I tried the portobello poblano taco at Rubios a few years ago-and loved it, possibly because they melt cheese on the inside of the tortilla before filling it with the ingredients. This recipe looks simple enough-and all the flavors are ones I like (especially salsa verde). Thanks for this one!


2 Alyssa June 17, 2011 at 7:55 am

Cathy, I went to Rubio’s recently and had a hard time choosing between the World Famous Fish Tacos or the Portobello & Poblano tacos that you’re talking about. I choose the fish tacos, but thanks to your recommendation and delicious description, I will definitely try the portobello tacos next time!


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