GF BBQ Portobello Mushroom Tacos

Here at Gluten Free From Home, we love tacos of all kinds. But I can honestly tell you that my GF BBQ Portobello Mushroom Tacos are my new fave. These barbecue portobello mushroom tacos are coated in a sweet BBQ sauce and piled high with radishes, quest fresco cheese, home-made cilantro crema, avocados and pickled red onions.

These tacos are hardy and so filling. I can promise that you will not miss any meat in these tacos. Taco Tuesday is a regular weekly occurrence in my house.

This recipe has a few components, all of which are super easy to make, and can be prepared ahead of time. Pickled onions can be made in about 30 minutes, but I honestly do like them to sit at least overnight before eating. A few other additions include fresh cilantro, crema and cheese.

THESE GF BBQ PORTOBELLO MUSHROOM TACOS ARE PACKED WITH FLAVOR

These tacos pack in a ton of delicious charred flavor from grilling the portobello mushrooms. Portobello mushrooms are hardy and so filling. You will not miss the meat in these tacos.

THESE TACOS ARE VEGETARIAN

These amazing GF BBQ Portobello Mushroom Tacos are vegetarian. You cannot go wrong with these for a meatless option. And even if you typically do not eat vegetarian- trust me when I say you really need to try this recipe. The flavors are too great to not try these tacos.

TACO INSPIRATION

On my recent vacation, I was so happy to feel the warm sun and be at the beach. Tropical places make me think of healthy food options. I found food trucks that were serving tacos and thought- these flavors are so good I bet I can come up with a great vegetarian option. I am a lover of all things barbecue, and portobello mushrooms are my favorite type of mushrooms. It only made sense to combine these flavors for an epic taco any day of the week.

The inspiration behind these tacos really comes from craving a “meatier” taco, but one that is still vegetarian. Portobello mushrooms provide the perfect texture to get that yummy meaty flavor while still keeping it plant based. To bring this taco recipe up to the next level, I made my own pickled onions and made a home-made cilantro crema to to drizzle over the top. These tacos are great with my vegetarian Broccolini Kale Caesar Salad.

I was pleasantly surprised by how delicious the mushrooms coated in barbecue sauce turned out. The mushrooms really absorbed the flavors of the barbecue sauce without being over-powering. There really is nothing like grilled portobello mushrooms served in warm gluten-free tortilla shell. These tacos are the good for us kind of tacos as they’re loaded with veggies and healthy toppings.

CAN I USE A GRILL OR STOVE TOP FOR THE MUSHROOMS?

For sure. You can most definitely use the grill or use a stovetop grill pan. I love using the grill for this recipe, but you can definitely sauté or bake them in the oven. Make sure you season your portobello mushrooms really well with salt and pepper.

WHY ARE PORTOBELLO MUSHROOMS THE BEST CHOICE?

First of all, grilling portobello mushrooms enhances and intensifies their flavor. Secondly, these mushrooms are large, and because of that hold together well to grilling, searing, roasting or braising.

INGREDIENTS

Pickled Onion

• 1 Large Red Onion
• 4 Tbsp Sugar
• 2 Tbsp Fine Sea Salt
• 1 Cup Hot Water
• 1 Cup Rice Vinegar or White Wine Vinegar

Mushrooms

• 2- 6 Ounce packages of Portobello Mushrooms
• 4 Tbsp Olive Oil
• 1/2 Cup Barbecue Sauce
• Salt and Pepper to season
• 4 Corn Soft Shells
• 2 Avocados
• 1 Bunch of Radishes
• 4 Tbsp Queso Fresco-
• 2 Limes

For the Cilantro Crema Sauce

• 1 Cup Sour Cream
• 3 Tbsp Mayo
• 1/4 Cup Cilantro
• 1 Lime zest and juice
• Salt and Pepper to taste

INSTRUCTIONS ON HOW TO MAKE PICKLED RED ONION

• In a large jar, combine the sugar, salt and hot water. Stir to combine. Next, add the vinegar and the thinly sliced red onions. Let that sit for at least 30 minutes while you’re preparing the tacos and or let sit over night for the best results.

INSTRUCTIONS ON HOW TO MAKE HOME-MADE CILANTRO LIME CREMA-

• Place all the ingredients in a blender or food processor and blend until smooth. Transfer to a jar and serve immediately or refrigerate. I definitely like this better when it sits in the fridge overnight. If you want to thin this out as it will thicken in the fridge- use can use a little lime juice or water to thin out to your desired consistency.
• If you want to make this a little more healthy- you can use plain greek yogurt instead of the sour cream. To store- cover and this will keep in the fridge for up to 5 day. I do not recommend freezing this.

INSTRUCTIONS ON TO COOK THE PORTOBELLO MUSHROOMS-

• Brush the sliced mushrooms with oil on both sides. Season well with salt and pepper.
• Preheat your grill to medium heat or a grill pan over medium heat. Do not slice the mushrooms until after they’ve been grilled.
• Lay the mushrooms on the grill and cook until browned on the bottom with grill marks, about 4-6 minutes. Flip the mushrooms and cook on the second side for about 5 minutes.
• Remove the mushrooms and brush all over with the barbecue sauce. Cover and keep warm.

INSTRUCTIONS ON HOW TO PREPARE THE TORTILLAS

• I like to either put the corn tortillas in a pan on the stove-top and cook for about 1 minute and half on each side on medium low heat. Another option is to wrap up all the tortillas in foil and heat them up in the toaster oven for about 5 minutes at 300 F. My breville toaster oven is perfect for heating up the corn tortillas. This is hands down my favorite toaster oven. I loved my first one so much, I bought a second one after I moved into my house.

ASSEMBLING THE GF BBQ PORTOBELLO MUSHROOM TACOS

• To assemble the tacos, slice the mushrooms in strips. Fill the corn tortillas with the BBQ mushrooms, avocado, pickled onions, crema and radishes. Then top with the Queso Fresco and fresh cilantro and enjoy these amazingly easy and delicious tacos.

GF BBQ Portobello Mushroom Tacos

★★★★★

5 from 4 reviews

Here at Gluten Free From Home, we love tacos of all kinds. But I can honestly tell you that my GF BBQ Portobello Mushroom Tacos are my new fave. These barbecue portobello tacos are coated in a sweet BBQ sauce and piled high with radishes, quest fresco cheese, home-made cilantro creama, avocados and pickled red on

• Author: Allie
• Prep Time: 20 Minutes
• Cook Time: 10 Minutes
• Total Time: 30 Minutes
• Yield: 4 1x
• Category: Main Dishes
• Method: Grill
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Pickled Onion

• 1 Large Red Onion
• 4 Tbsp Sugar
• 2 Tbsp Fine Sea Salt
• 1 Cup Hot Water
• 1 Cup Rice Vinegar or White Wine Vinegar

Mushrooms

• 2– 6 Ounce packages of Portobello Mushrooms
• 4 Tbsp Olive Oil
• 1/2 Cup Barbecue Sauce
• Salt and Pepper to season
• 4 Corn Soft Shells
• 2 Avocados
• 6 Radishes sliced thin
• Queso Fresco-
• 2 Limes

For the Cilantro Crema Sauce

• 1 Cup Sour Cream
• 3 Tbsp Mayo
• 1/4 Cup Cilantro
• 1 Lime zest and juice
• Salt and Pepper to taste

Instructions

INSTRUCTIONS ON HOW TO MAKE PICKLED RED ONION

• In a large jar, combine the sugar, salt and hot water. Stir to combine. Next, add the vinegar and the thinly sliced red onions. Let that sit for at least 30 minutes while you’re preparing the tacos and or let sit over night for the best results.  Use 6 tablespoons pickled onion for these tacos divided evenly into four tacos.

INSTRUCTIONS ON HOW TO MAKE HOME-MADE CILANTRO LIME CREMA-

• Place all the ingredients in a blender or food processor and blend until smooth. Transfer to a jar and serve immediately or refrigerate. I definitely like this better when it sits in the fridge overnight. If you want to thin this out as it will thicken in the fridge- use can use a little lime juice or water to thin out to your desired consistency.
• If you want to make this a little more healthy- you can use plain greek yogurt instead of the sour cream. To store- cover and this will keep in the fridge for up to 5 day. I do not recommend freezing this.  Use 4 tablespoons of this crema to drizzle over the top of the 4 tacos.

INSTRUCTIONS ON TO COOK THE PORTOBELLO MUSHROOMS-

• Brush the sliced mushrooms with oil on both sides. Season well with salt and pepper.
• Preheat your grill to medium heat or a grill pan over medium heat. Do not slice the mushrooms until after they’ve been grilled.
• Lay the mushrooms on the grill and cook until browned on the bottom with grill marks, about 4-6 minutes. Flip the mushrooms and cook on the second side for about 5 minutes.
• Remove the mushrooms and brush all over with the barbecue sauce. Cover and keep warm.

INSTRUCTIONS ON HOW TO PREPARE THE TORTILLAS

• I like to either put the corn tortillas in a pan on the stove-top and cook for about 1 minute and half on each side on medium to medium low heat. Another options is to wrap up all the tortillas in foil and heat them up in the toaster oven for about 5 minutes at 300 F. My breville toaster oven is perfect for heating up the corn tortillas. This is hands down my favorite toaster oven. I loved my first one so much, I bought a second one after I moved into my house.

ASSEMBLING THE GF BBQ PORTOBELLO MUSHROOM TACOS

• To assemble the tacos, slice the mushrooms in strips. Fill the tortillas with the BBQ mushrooms, avocado, pickled onions, 1 Tbsp crema and radishes. Then top with the Queso Fresco and fresh cilantro and enjoy these amazingly easy and delicious tacos.

Notes

• Season the mushrooms well with salt and pepper.
• These tacos are best eaten right away.
• 6 Tbsp pickled red onions divided between the 4 tacos.
• 4 Tbsp cilantro crema drizzled over the 4 tacos.

Keywords: GF BBQ Portobello Mushroom Tacos, Gluten Free, Tacos, Portobello Mushrooms, Barbecue sauce, Cilantro Crema, Pickled Onions

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