Foodie Blogroll

Tuesday, October 16, 2012

Roasted Portobello Tacos

Roasted Portobello Tacos is a variation of a recipe I found on In this elegant twist on tacos, a scrumptious vegetable saute replaces the typical salsa as the hearty portobello mushroom stands in for the meat. The addition of mediterranean flavors such as balsamic vinegar, olives, and sundried tomatoes takes these exceptional yet easy tacos to the next level.

Roasted Portobello Tacos
Gluten Free
Serves One

1 large portobello mushroom,
2 tsp gluten free soy sauce
1 tsp balsamic vinegar
1/4 tsp liquid smoke*
1/4 tsp dried thyme
1/4 tsp dried marjoram
1 small garlic clove, minced
1/4 cup frozen peas, thawed and patted dry
2 kalamata olives, pitted and finely chopped
2 sundried tomatoes halves, reconsituted and chopped
1/4 of a green bell pepper, thinly sliced
1/4 tsp herbes de Provence
2 tbsp. fresh parsley, finely chopped
salt and pepper to taste
2 (6-inch) corn tortillas, check for gluten
Optional--fresh spinach, baby kale, or arugula for topping

1. Preheat oven to 400 and line a small baking sheet with parchment paper (or aluminum foil sprayed with nonstick spray).  Remove the stem from the mushroom and finely chop. Set aside.

2. In a small bowl, whisk together the soy sauce, balsamic vinegar, liquid smoke, thyme and marjoram.  Place mushroom cap in bowl and turn to coat on all sides. Let marinate for 5-10 minutes (This a good time to prep the rest of the ingredients).

3. Remove mushroom from marinade and place stem side up on prepared baking sheet. Drizzle a few spoonfuls of marinade over mushrooms and reserve remaining marinade

4. Bake in the oven for 10-15 minutes (depending on how firm you want them).  Remove and let cool until they are cool enough to handle.

5. While the mushrooms are in the oven, you can begin cooking the vegetables. Spray a medium skillet with nonstick spray and heat to medium low.

6.   Add the garlic to the pan and sauté for one  minute, or until fragrant.  Add the reserved mushroom stems, peas, olives, sundried tomatoes, bell pepper, and  herbes de provence , Saute until bell peppers start to get a little soft, about 5-7 minutes. Season with salt and pepper to taste. Stir in parsley and remove pan from heat.

7. Once the mushrooms are cool enough to handle, slice them, on a diagonal, into wide strips.

8.  Wrap the corn tortillas up in the damp paper towel and microwave until warm and pliable, 15-30 seconds.

9. Place tortillas flat on serving plate and divide the sauteed vegetable mixture amongst the  tortillas. Top each tortillas with half of the mushroom slices. Serve immediately and Enjoy!

Nutrition Information--approximately 205 calories per serving (entire recipe)

*You can find liquid smoke in the BBQ sauce section of any major super market.

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