From Vegetarian Times April 2010. Juicy, earthy portobellow mushrooms make these tacos a mouthwatering treat. Don't worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking).

Ingredients

Marinade
canola oil↗1⁄3 cup
balsamic vinegar↗3 tablespoons
black pepper↗1 teaspoon
Tacos
portabella mushrooms↗6
the caps
corn tortillas↗6
(6 inch), soft
avocados↗2
sliced
tomatoes↗2 cups
chopped
cabbage↗3 cups
shredded
vegan sour cream↗
optional
Salsa Verde
tomatillos4
chopped (or 1 cup canned)
green bell pepper1
roughly chopped (can also use poblano chile)
cilantro↗1 bunch
fresh leaves only, use a large bunch
medium onion, chopped↗1
garlic cloves↗3
teaspoons organic sugar or 3 teaspoons agave nectar↗3
teaspoons canola oil↗1 1⁄2
teaspoon pepper↗1
teaspoon salt↗1⁄2

Step-by-step instructions

1
Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.
2
To make Tacos: Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.
3
To make Salsa Verde: puree all ingredients in food processor 1 minute, or until smooth. Pour sals over mushroom strips, and let stand 5 to 10 minutes.
4
Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.

Source: food.com

Original recipe ↗

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