Portobello tacos, roasted with tons of flavor and served in corn tortillas with a bright and zingy salsa verde, plus they come together in just under 20 minutes!
I mean, look at these babies! Sheet pan portobello tacos are the winner dinner you haven’t made just yet. SO Good, guys, for real. And so quick to put together, too!
I love cooking with portobello mushrooms. They’re so thick and sturdy, with a meaty flavor, you can see why they’re so frequently used as a meat stand-in in so many vegetarian meals.
And while I may be a dedicated carnivore, I love their flavor, love the texture of them cooked.
They also hold the flavor of whatever they’ve been marinated in- like the salsa verde they’re smothered in in this portobello tacos recipe.
The salsa verde component is so versatile and delicious
The salsa verde in this recipe is the one I’ve used so many times- like in these enchiladas, and this salsav verde chicken bake.
It’s a simple sauce to make, and when I do make it, I usually make twice as much as I’ll need for whatever recipe I’m doing, and store the rest.
Sometimes I’ll add some hot sauce and make it into a salsa for dipping tortilla chips.
Or it’s the base for a white chicken chili, like this Instant Pot recipe.
And if I don’t know what to do with the extra salsa verde? It goes straight into a Soupercube brick and gets stored in the freezer. It thaws so easily and quickly that I can decide what I’ll do with it later!
The ease of this portobello tacos recipe is that they’re prepped on a sheet pan
These sheet pan portobello tacos are made all one big pan, in a hot oven.
Spoon the mushroom and onion mixture straight into corn tortillas, top with the salsa verde, and get to business.
If you’re still needing some green, sliced avocadoes make a great addition, as does crumbled cotija cheese or a drizzle of Mexican crema.
Who needs the meat when you’ve got portobello mushrooms!?
Read: Loaded Sheet Pan Cauliflower Nachos
Just perfection.
Sheet Pan Portobello Tacos with Salsa Verde
Equipment
Ingredients
For the mushroom tacos:
- 8 ounces portobello mushrooms stems discarded and sliced into thick strips
- 1 yellow onion sliced
- ½ tablespoon ground cumin
- ½ tablespoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- corn or flour tortillas
For the Salsa Verde:
- 7-8 to tomatillos paper skins removed and rinsed
- 2 garlic clove
- 1 jalapeno
- ¼ cup fresh cilantro chopped
- 3 tablespoons lime juice
for serving:
- 1 lime quartered
Instructions
Prep Ahead:
- Prep the mushrooms and onions:
- Preheat the oven to 400*F.
- Toss mushrooms, onions, seasonings and oil in a large bowl until coated.
- Spread the mushroom mixture on a sheet pan in an even layer.
- Roast for 10 minutes until the mushrooms and onions have softened.
- Remove from the oven and let rest until cool enough to handle.
- Transfer the mushrooms to a resealable bag or container. They will store in the fridge for up to 4 days.
Prep the Salsa Verde:
- Heat a large, stainless steel or cast iron pan over high heat.
- Place the tomatillos cut side down on the pan, dry, and arrange the garlic cloves and jalapeno on the sides.
- Cook 3-4 minutes, turning once or twice to brown on each side until the tomatillos have softened and begun to wilt.
- Remove from the heat and transfer the contents of the pan to a food processor or blender.
- Add the cilantro and lime juice and process until smooth.
- Transfer the salsa verde to a resealable container. It will store in the fridge for up to 1 week.
Prepare From Prepped:
- If desired, toast the tortillas on a dry pan until lightly browned.
- Fill the tacos with the mushrooms and onions, then top with salsa verde and garnish with remaining chopped cilantro and a squeeze of fresh lime.
Make From Fresh:
- Roast the mushrooms:
- Preheat the oven to 400*F.
- Toss mushrooms, onions, seasonings and oil in a large bowl until coated.
- Spread the mushroom mixture on a sheet pan in an even layer.
- Roast for 10 minutes until the mushrooms and onions have softened.
- Remove from the oven and let rest until cool enough to handle.
Make the Salsa Verde
- While the mushrooms are roasting, slice each tomatillo in half.
- Heat a large, stainless steel or cast iron pan over high heat.
- Place the tomatillos cut side down on the pan and arrange the garlic cloves and jalapeno on the sides.
- Cook 3-4 minutes, turning once or twice to brown on each side, until the tomatillos have softened and begun to wilt.
- Remove from the heat and transfer contents of the pan to a food processor or blender.
- Add the cilantro and lime juice and process until smooth.
Make the tacos
- If desired, toast the tortillas on a dry pan until lightly browned.
- Fill the tacos with the mushrooms and onions, then top with salsa verde and garnish with remaining chopped cilantro and a squeeze of fresh lime.
Notes
If you don’t have a blender or food processor, you can chop the salsa verde ingredients together to form a chunky salsa instead.
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