Summer Eating: Grilled Portobello and Poblano Tacos
By: Leah Rodrigues
Published: July 18, 2013

Grilled Portobello and poblano tacos are a vegetarian summer meal that will even please meat eaters.  Slices of mushroom are sauteed with onions and spicy poblano peppers.  The mixture is seasoned with lime juice and chipotle chile powder.  If you are a garlic lover, feel free to add a minced clove or two.  Each taco is topped with fresh pico de gallo salsa, cilantro and guacamole.
Grilled Portabella and Poblano Tacos
Ingredients:



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 Portobello Filling:
4 medium-sized Portobello 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
Guacamole
Cilantro sprigs
Lime wedges
Shredded Monterey Jack or cheddar cheese
 
Directions:








   
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 Portobello filling. Remove the stems from the Portobello, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.


   
Lightly brush the Portobello 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 Portobello 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.

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 Portobello filling. Remove the stems from the Portobello, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.


     
Lightly brush the Portobello 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 Portobello 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.