We've got a guest in our kitchen today... The very talented Isabelle of Crumb: A Food Blog. Isabelle is back to share another delicious mushroom recipe, this time on the grill. Perfect for warm weather!
Hi there! My name is Isabelle, and I’m the blogger behind Crumb: A Food Blog, and I’m thrilled to be back on the Mushrooms Canada blog to share another recipe you guys.
I don’t know about you, but I’m really excited that warm, sunny weather is finally back again after a rather miserable spring, especially because it means I get to drag out the grill out from its wintertime slumber. I firmly believe that food cooked outdoors tastes better... I mean, how else do you explain why even a box of no-name mac and cheese is the most delicious thing in the world when you’re camping? Exactly.
The problem with most of the summertime barbecue classics, though, is that they have a distinctly carnivorous bent – from steaks and chops, to ribs, to chicken wings, to burgers and dogs, it’s a meat eater’s paradise.
Vegetarians, on the other hand, tend to get the short end of the stick (or rather, the crumbly, tasteless patty). Thankfully, portabella mushroom caps are the perfect solution to this dilemma, since a quick sear on the grill accentuates their meaty flavour and texture. That’s what makes them one of my favourite ingredients when we’re having vegetarian friends over for dinner, or if I’m just in one of my meat-free moods.
In these tacos, strips of meaty grilled portabella join up with grilled onions and poblano peppers, and then get a quick toss with smoky chipotle powder and tangy lime juice to create a taco filling so flavourful and satisfying that even the most devoted of meat eaters won’t complain.
Honestly, this just might be one of the best things to come off your grill this season, regardless of whether you’re a meatatarian, a flexitarian, or a vegetarian. So what are you waiting for? Winter’ll be back again before you know it.
Pico de Gallo:
2 roma tomatoes, diced
½ small red onion, finely diced
¼ cup chopped cilantro
1 clove garlic, finely minced
Pinch of salt
2 tsp lime juice
Grilled Portabella Filling:
4 medium-sized portabella mushrooms (about 1 pound)
1 small red onion, cut into thick slices
1 tbsp canola oil
Salt and pepper
1 whole poblano chile
2 tbsp olive oil
1 tsp lime juice
1/2 tsp chipotle powder
Assembly and Toppings:
8 small corn tortillas, warmed
Shredded Monterey Jack or cheddar cheese
Preheat a lightly oiled grill on medium-high heat.
While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.
If you like this recipe, you may also want to try:
Roasted Portabella Fajitas
Spinach and Corn Stuffed Portabellas
Mushroom and Vegetable Tacos
Thanks so much Isabelle for being our guest. I swear she knew that I was craving tacos, of course that's not hard, since they are my favourite food! Check out Isabelle's previous post for Baked Potatoes with Creamy Mushroom Ragout and don't forget to follow her blog Crumb: A Food Blog, and on Twitter and Pinterest.