Portabella Mushroom Tacos3–4 large portobello mushrooms caps
2 tablespoons olive oil, divided
1 tablespoon Worcestershire sauce or soy sauce
2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 large onion, cut into thin slices
2 large sweet bell peppers, cut into thin slices
juice of 1 lime
taco toppings such as avocado, salsa, hot sauce, lettuce, tomato, onion, black olives, cilantro, cheese, sour cream, etc.
- To prepare the mushrooms, rinse them under water and rub your fingers along the dark “gills” on the underside to remove the gills. Remove any debris or dirt. Slice into 1/4 to 1/2 inch wide pieces.
- In a small bowl, toss the prepared mushroom slices with 1 tablespoon of olive oil and the Worcestershire or soy sauce. Then add the chili powder, paprika, cumin, and salt, and stir to combine. Set aside.
- Heat a large cast iron or non-stick skillet over medium-high heat.
- Add the remaining 1 tablespoon of oil to the pan. Add the onion and peppers and cook, stirring often, until the vegetables are just starting to soften, about 5 minutes. Remove the vegetables from the pan.
- Add the marinating mushrooms and all of the accumulated juices into the hot pan. Add a little more oil if needed. Cook until the mushrooms are tender, 4-5 minutes.
- Returned the vegetables to the pan and cook until heated through. Cook until the vegetables are to your liking without overcooking. Adjust salt and pepper to taste.
- Add the juice of one lime and stir to incorporate.
- Remove from the heat and serve as you do other tacos, in a tortilla with all the toppings. Also makes a great topping for taco salad.