Since the weather turned cold here in Maryland we haven’t grilled outside much, and boy do I miss it! I convinced my husband to grill up these marinated portobello mushrooms (since they only take about 4 minutes per side). He agreed that it was well worth enduring the brief cold for that familiar grilled flavor!
This recipe has several components and is somewhat time consuming, especially if you are making it for the first time. I typically save a meal like this for a weekend day when I can get the mushrooms marinating in the morning, prepare the salsa verde as I have time during the day, and bring it all together for the evening meal. I find that cooking from a recipe is often very time consuming! While it is totally worth the extra effort, I don’t want anyone getting the wrong idea about a whole foods plant based lifestyle. It need not be complex; it will be most successful if kept quite simple. Believe me, more nights than not we are eating simple one pot or “hands off” meals like soba noodle salad, slow cooker pea soup, chickpea curry, or whole wheat pasta marinara. Keep these special meals for every once in a blue moon (when you find yourself with too much time on your hands!) and they will stay special–and delicious!
Portobello Mushroom Tacos and Salsa Verde
12 or more corn tortillas (oil free from store, or else make them fresh by following package directions on Masa corn flour)
Diced red onion
Shredded iceberg lettuce
3 Tablespoons nama shoyu or soy sauce
3 Tablespoons pure maple syrup
3 Cloves garlic, peeled and minced
1 Tablespoon fresh grated ginger
Black pepper to taste
4 Portobello mushroom caps, stems removed
8 Medium tomatillos, husks removed and coarsely chopped
2 Poblano peppers, roasted at 400F for 20 min, cooled in air tight container, peeled and seeded
6 Green onions, chopped
1 Serrano chile (substitute a jalapeno)
Zest of 2 limes
Pinch salt (optional)
For the portobellos: Mix the shoyu or soy sauce, maple syrup, garlic, ginger, and black pepper together in a small bowl. Place the mushroom caps gill-side up in a dish and pour the soy marinade on top. Move the mushrooms around a bit to coat. Allow to marinade for at least 1 hour. When ready to cook, reserve the liquid marinade and grill the mushrooms 4 minutes per side. Brush periodically with the marinade. Allow to rest for a few minutes, then slice the mushrooms thinly.
For the salsa verde:
Combine the tomatillos, roasted poblanos, green onions, serrano chile, lime zest and salt in the bowl of a food processor. Process on high until a blended salsa is achieved.
To make the tacos: Heat up the tortillas a bit, or grab them while fresh if making at home; fill with a few slices of portobello mushroom and iceberg lettuce. Sprinkle with red onion and top with fresh salsa verde. Enjoy your taco!