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.