Grilled Portabella Mushroom Tacos with Mary’s Super Crunchy Asian Coleslaw
Grilled portabella mushrooms are so delicious—they’re savory, smoky, and full of that umami goodness. The mushrooms are the foundation of these Grilled Portabella Mushroom Tacos, but it’s the homemade Super Crunchy Asian Coleslaw recipe topping that really takes them over the top. These vegetarian tacos are perfect for grilling out in the summer, but I make them in wintertime, too. When I don’t want to fire up the grill in the snow, I just use a grill pan on my stovetop—works like a charm!
You can make these portabella tacos gluten-free!
I love that these tacos are vegetarian, but this can be a gluten-free taco recipe, too. The secret is simple: Just use corn tortillas. I will say that I personally favor flour tortillas for this recipe: They are a bit more pliable and can get a really nice char on the grill. But it’s always nice to have a gluten-free option!
Here are a few more of my favorite gluten-free recipes:
Want to make a whole gluten-free meal? Make these portabella tacos with corn tortillas and try some of these other wonderful gluten-free recipes on the side.
Pro tip: How to Prep Your Portabella Mushrooms for Grilling
Before you start placing those portabella mushrooms on the grill, make sure to take a teaspoon and gently remove the gills on the underside of each mushroom. The gills can make your finished product a grayish color. I personally find it unappetizing, so I like to remove them. Usually, I find that each mushroom makes about two tacos, but it all depends on the size of your portabella mushrooms!
Grilled Portabella Mushroom Taco Recipe with Mary’s Super Crunchy Asian Coleslaw
Ingredients
- 4 large portabella mushrooms caps, stems and gills removed
- 1 tablespoon olive oil or canola oil
- 2 tablespoons balsamic vinegar
- Eight 6-inch flour or corn tortillas, warmed on the grill or on a stove-top grill
- 1 recipe Mary’s Super Crunchy Asian Slaw
- 1 avocado, diced or Mary’s Favorite Guacamole
Instructions
- Heat an outdoor grill or a grill pan on medium-high heat. Brush the mushrooms tops with olive oil and balsamic vinegar. Place the mushrooms on the grill, cap side down, and grill for 2 minutes. Turn the mushrooms over and grill for another 2 minutes. The mushrooms should be slightly charred on the edges. Place the mushrooms on a paper towel-lined platter to absorb any extra liquid.
- To assemble the tacos, cut each mushroom into 6 slices. Divide the sliced mushrooms on the warmed tortillas. Top with Mary’s Super-Easy Gluten-free Crunchy Asian Coleslaw. Fold the tacos in half and top with diced avocado or a dollop of Mary DiSomma’s Favorite Guacamole. Any remaining slaw can be served on the side.
