Taco Time with Portobello Mushrooms

I was first introduced to Portobello mushrooms eons ago while dining at a lakeside restaurant in Lake George, New York. I had never encountered “Portobello Mushroom Burger” on a menu before, and almost every member of my family ordered it. Toasted bun, beefsteak tomatoes, crisp lettuce, and a surprisingly succulent, “meaty” mushroom. We’ve been hooked ever since.

Over the years, I have tested out different recipes to “mix it up” with Portobello mushrooms. (Roasted over a bed of shaved Brussels sprouts topped with a poached egg is my recent favorite). Most of my culinary inspiration comes from the need to use up fresh produce in the fridge…which is just what happened last night. I realized I had all the fixings for tacos…but not meat…just Portobello mushrooms. “Well,” I thought to myself, “that is one combination I haven’t tried before.” Taco time.

Two of the things I love most about this recipe–besides flavor of course–is the color and texture. Purple, red, white, yellow, brown–I hit almost all of the major color groups except green and orange. The cabbage adds a nice crunch (and so does the corn tortilla if you warm it to the point of slightly crunchy). I toned down the amount of Sriracha for the yogurt topping so as not to overwhelm the dish, but if you like a good kick, by all means, add more than a 1/4 teaspoon.

This recipe is perfect for 2 people, or 1…if you are really hungry.

Taco Time with Portobello Mushrooms
Serves 2 (about 5-6 tacos)

Ingredients
8 ounces fresh Portobello mushrooms (about 3 large mushroom), sliced lengthwise
1 cup shredded purple cabbage
1 medium tomato, chopped
At least 6 yellow corn tortillas
Juice of 1/2 lemon
Salt, pepper, onion flakes, garlic powder, red pepper flakes, to taste
2-3 tablespoons fresh shredded Parmesan
Cooking spray (such as Smart Balance)
1/4 cup non-fat Greek Yogurt
1/4 teaspoon Sriracha

1. Set the oven to Broil. Move the oven rack up to the highest position just below the broiler.
2. Wash and slice the Portobello mushrooms. Arrange on a baking sheet lightly coated with cooking spray. Spray the mushrooms with the same spray (preferable Smart Balance or a spray with olive oil). Salt and pepper the mushrooms, then give the onion flake, garlic powder, and red pepper bottles a “few shakes” over the mushrooms.
3. Broil the mushrooms for 10-12 minutes, until slightly shriveled and softened.
4. Remove mushrooms from oven and immediately scoop them into a bowl. Squeeze 1/2 a lemon over the mushrooms then add the Parmesan. Toss and set aside.
5. Whisk together the Greek yogurt and Sriracha in a small bowl.
6. Chop the tomato and purple cabbage. Salt the tomato chunks lightly with kosher salt.
7. Heat the corn tortillas in a pan on medium-heat until warm. Move to a plate, cover with an aluminum foil tent, and set aside.
8. You are ready to assemble the tacos! Suggested order: Tortilla, mushrooms, cabbage, tomatoes, yogurt dressing.