July 12, 2013

Spicy Portabello Mushroom Tacos

Spicy Portabello Mushroom Tacos

In cooler weather I am a big fan of cheesy mushroom pizzas, hot mushroom crepes, and thick mushroom soups. But what to do when the thermometer reads 90 degrees F+? When faced with this question last week I decided to take a cue from Rick Bayless and run for the border. Since margaritas have been my drink of choice in this heat wave it only seemed natural to pair them with some spicy tacos, chips, and guac! As part of my year exploring the use of mushrooms in a variety of foods I decided to give basic tacos a vegetarian twist and make them with fresh mushrooms straight from the farmer’s market.

Of all mushroom varieties thick portabellos seemed to be the best idea for tacos. They are so meaty and flavorful, I knew they would stand up to the heat of the grill and still retain flavor. To give the mushrooms a kick I added some sliced jalapeno peppers. I found the peppers plenty spicy without the seeds, but spice fanatics would probably prefer to keep them in the mix.

To make our hot weather tacos I tossed all the vegetables together and grilled them over medium flame in a grill basket. Once they were done I quickly wrapped the veggies in the tortillas, topped them with cheese and dug in. While they were certainly a warm meal, they were perfect for a hot summer night. With an icy cold margarita on the side the spicy mushroom mix totally hit the spot. And, you know what, I didn’t even miss the meat! I have a feeling there will be plenty more mushroom tacos in the near future!

(Disclosure: This post is sponsored by Sargento. The opinions and recipes expressed are wholly my own. Thank you for supporting the sponsors that make The Naptime Chef possible.)

Recipe

Spicy Portabello Mushroom Tacos

Ingredients

  • 1 lime, cut into wedges
  • 6 portabello mushrooms, sliced into ½ –inch pieces
    2 bell peppers (I used red and yellow), seeded and cut into strips
    1 large red onion, peeled and cut into ½-inch slices
    1 cup cherry tomatoes, halved
    1 jalapeno pepper, seeded and coarsely chopped
    2 tablespoons olive oil
    1 teaspoon kosher salt
    ½ teaspoon freshly cracked black pepper
    6 corn tortillas
    2 ounces Sargento Nacho & Taco Blend Cheese

    Instructions

    1. Toss the sliced mushrooms, peppers, onion, tomatoes, and jalapeno with the olive oil, salt, and pepper until evenly coated. Light a charcoal grill and bring it to about medium flame. Place the veggies in a grill basket and grill over indirect heat for about 15 minutes, or until the vegetables are lightly charred and cooked through.

    2. Scoop the veggie mixture into the tortillas and top with the shredded cheese and a squeeze of lime juice from one lime wedge. Enjoy!

     

    Naptime Notes

    Naptime Recipe Serving ideas

    This delicious tacos would also be great topped with cool sour cream or a dollop of guacamole!

    Naptime Stopwatch

    20 minutes prep time, 15 minutes grill time

    Naptime Reviews

    This meaty tacos were filling and satisfying on a hot summer day!

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