I’ll admit it…I am a cooking show FANATIC! This one was loosely inspired by Bobby Flay. I’m not big into really spicy food (as Bobby is known for), so I tailored this recipe quite a bit.
These Portobello Tacos with Cucumber Ranch Dressing feature roasted peppers and onions and grilled portobello mushrooms. I use a bunch of different grill seasonings, but there are sooooo many blends out there – find one that suits your particular tastes. McCormick Seasonings have a new line called GrillMates that I really like. Still, I tend to mix those with Mrs. Dash seasoning as well. Tried and true for me 🙂
Portobello Taco with Cucumber Dressing
You can certainly use an outdoor grill, but for these, I just heat up my grill pan. It’s 110 degrees outside here in Arizona right now. I definitely don’t want to be standing over a hot grill 🙂 I just brush the first side of the portobello mushroom with a bit of canola oil and sprinkle my seasonings on. I grill that side and just prior to flipping, oil and season the second side. I only flip once, so be sure to give the first side enough time to cook. It should just be starting to get tender before you flip.
Portobello Taco with Cucumber Dressing
I roasted red, yellow and green peppers in my toaster oven along with onions. You could also add garlic. Lightly toss with oil before roasting. They should be slightly charred and very tender. Season with salt if you feel it needs it.
While they are roasting, prepare the cucumber ranch dressing. I like it because it provides a cool contrast without an overpowering flavor.
We doubled up two soft corn tortillas and garnished with a bit of parsley. You could use cilantro. I personally don’t love it, so I always exchange it out for parsley in pretty much every single recipe 🙂
Portobello Taco with Cucumber Dressing
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Servings 2
Author Veg Life Staff
Ingredients
- 4 Corn Tortillas
- 1 Tbl Canola or Grapeseed Oil
- 2 Portobello Mushrooms
- Grill Seasoning
- 3 Roasted Peppers red, yellow and green
- 1 Roasted Onion
- FOR THE DRESSING:
- 1/2 C Grated Cucumber
- 1/4 C Sour Cream
- 1/4 C Vegan Mayonnaise
- 1 Tbl Ranch Seasoning if you cant find vegan ranch seasoning or vegan ranch dressing, it will be fine without it
- 1 Minced Shallot
- Juice of 1/2 a Lemon
- 1/4 tsp Cayenne Pepper
- 1 Tbl Chives
- 1 Tbl Parsley
- Salt & Pepper to taste
Instructions
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Preheat oven to 375 degrees.
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Lightly oil peppers and onions. Roast until slightly charred and very tender.
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Combine all ingredients to prepare the dressing. Set aside.
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Heat a grill (or grill pan) very hot.
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Lightly oil the portobellos and season. Grill one side until the mushrooms start to become slightly tender. Oil and season the second side and flip to grill the other side until tender. I started with the gill side down first.
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Slice the mushrooms, peppers and onions into long strips.
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Layer two corn tortillas and spread some of the dressing on it. Add the portobellos, peppers and onions. Season with salt, if desired.
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