Portobello Tacos with Pico de Gallo

The original recipe is from Food Network: http://www.foodnetwork.com/recipes/portobello-tacos-with-pico-de-gallo-recipe-1944682


Total: 30 min
Active: 25 min
Yield: 2 servings
Level: Easy


  • Portobello mushroom caps, sliced (1 to 1 1/2 per person)
  • 1/4 cup extra-virgin olive oil (enough to coat while tossing)
  • Garlic powder
  • Lime, to squeeze over mushrooms while grilling
  • Salt

Pico de Gallo:

  • 1 white onion, chopped
  • 2 tomatoes, chopped
  • 2 jalapeno peppers, chopped (or serrano — seeded if you can’t tolerate spicy foods)
  • Salt
  • 2 tortillas (corn, flour, wheat, cauliflower, etc.)
  • 4 radishes, thinly sliced


Set up your grill and heat up your coals.

When coals are almost ready, toss mushrooms caps in oil and garlic. Set stand for a few minutes. Place mushroom slices onto grill. Cook for about 3 to 5 minutes.

OR grill on a grill pan OR on a gas grill


Meanwhile, combine the ingredients for the Pico de Gallo. Season with salt and let stand for a few minutes.

Squeeze lime over the mushroom slices and then sprinkle with some salt. Flip and cook for another 1 to 2 minutes and squeeze more lime and salt over slices.

Heat tortillas on open section of grill while mushrooms finish up, about 1 to 2 minutes.

Remove tortillas from the grill. To assemble, place a few slices of the mushrooms on a tortilla, top with Pico de Gallo and sliced radishes, and serve immediately.

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