Table of Contents:
How to Make Portobello Mushroom Tacos | Hilah Cooking
Video taken from the channel: Hilah Cooking
Portabello Mushroom Tacos | Cooking With Aiyana
Video taken from the channel: Aiyana Lewis
Portobello Mushroom Tacos by Chef Pete Ghione
Video taken from the channel: Canyon Ranch
Poblano Mushroom Tacos with Cilantro Yogurt Sauce
Video taken from the channel: Half Baked Harvest
Delicious Poblano Pepper Tacos Recipe | SAM THE COOKING GUY
Video taken from the channel: SAM THE COOKING GUY
Taco Tuesday: Garlicky Grilled Mushrooms with Salsa “Huevona”
Video taken from the channel: Rick Bayless
Poblano Peppers and Mushroom Tacos | Week 29 Taco Tuesday Cookbook
Video taken from the channel: MOMables Laura Fuentes
Ingredients 2 tablespoons vegetable oil, divided 1 fresh poblano chile, halved, seeded, thinly sliced into long strips 1/2 small red onion, sliced 3 ounces crimini (baby bella) mushrooms, thinly sliced (about 1 1/4 cups) 1 teaspoon ground cumin 4 corn tortillas.Heat a grill or grill pan to medium-high heat. Grill the mushroom slices on both sides until char marks form, about 3-4 minutes per side. Assemble tacos with mushrooms.The taco filling comes together in about 15 minutes.
It starts with onions and poblano peppers that get seasoned with cumin, oregano, and a touch of paprika. Then the mushrooms are added to that and everything is finished with some fresh cilantro, lime juice, and salt. That’s really all it takes for a tasty vegetarian taco.For the tacos: 3 tablespoons. olive oil. 1 1/2 tablespoons. freshly squeezed lime juice.
1/2 teaspoon. ground cumin. 1/2 teaspoon. ground coriander. 1/4 teaspoon. chili powder. 3/4 teaspoon. kosher salt.
4. medium portobello mushrooms, stems removed and cut into 1/2-inch slices. 2. poblano peppers, cored, seeded, and cut into 1/2-inch strips. 1.DIRECTIONS Preheat a lightly oiled grill on medium-high heat.
While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoo.
Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add poblano chile, red onion, and mushrooms; sauté mixture until brown, about 5.Made with Sheet-pan roasted portobello mushrooms in a delicious marinade, with vegan Cilantro Cream, avocado, pickled onions, and roasted peppers. Smoky, spicy and “meaty’ these vegan tacos are hearty and delicious! We are what we repeatedly do.
Just prior to serving the tacos, warm the tortillas on the grill for about 10-20 seconds/side or until they’ve got char marks to your liking. Once the mushrooms are cooked, slice them into smaller pieces. Top the tacos with all the toppings and the mushrooms. Eat immediately.
Smoky, chewy portobello mushroom strips, creamy avocado, crunchy tart cabbage, and a tomato-chipotle salsa. Goodness gracious, these tacos have everything! I highly recommend making this super simple chipotle salsa to go on top of these.
You won’t regret it.Portobello mushrooms, red peppers, and onions are served up in soft corn tortillas and paired with black beans accented with roasted poblano peppers. Everything is topped.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.
1/4 tsp paprika. ½ tsp cumin. 12 Small Flour Tortillas. Cotija Crema.
1/4 cup mayonnaise. 1/4 cup sour cream or crème fraiche. 1/2 cup finely crumbled cotija or feta cheese, plus more for serving. 1/2 teaspoon ancho or guajillo chili powder, plus more for serving. 1 medium clove garlic, finely minced.
Mushroom, Corn, and Poblano Tacos. 17 Reviews. ADD YOUR REVIEW. Yield Serves 4 (serving size: 2 tacos and 2 lime wedges) By David Bonom November 2011 RECIPE BY Cooking Light. Keep your tortillas soft by wrapping them in foil and keeping them in a warm oven.
Heat the butter (or bacon fat if using) in a large sauté pan on medium heat and add the onion and garlic. Sauté them for about a minute. Add the mushrooms and sauté them with the onion and garlic for about 7 to 10 minutes. Turn off the heat and let the mushrooms cool while you prepare the peppers.
Not so with these tacos! Portobello mushrooms, red peppers, and onions are served up in soft corn tortillas and paired with black beans accented with roasted poblano peppers. Everything is topped off with a luscious lime crema.
OVERVIEW DIETARY.
List of related literature:
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from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day | |
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from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet | |
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from Heirloom Beans: Recipes from Rancho Gordo | |
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from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food | |
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from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes | |
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from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes. | |
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from Keto Diet For Dummies | |
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from Food Culture in Mexico | |
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from Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking | |
| |
from The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach |
78 comments
Not that I know nuthin’, but that taco looks like it is begging for some queso fresco, or cotija, or queso Chihuahua.
Tacos & Quesadillas are my go to breakfast, lunch and dinner. I just want to learn how to clap my own tortillas now!!
I love this taco! I’m going to add a little queso on top though Cotija sounds good.
yum. i love using mushrooms as a substitute to meat when I can’t eat meat during lent season =)
I’m a bit shocked at the low following Rick has on YouTube. He’s the master of Mexican
Try a Chile mocajete with that taco its similar to the salsa huebona but in my opinion it has the nicest rustic flavor i love this salsa on my meaty tacos even if there mushrooms
Whoa, all the good stuff, Hilah. Those tacos are such a fantastic use of portobello mushrooms.
Rick! Made this today with some grilled corn on the cob. It was a smash!
Thank you Chef!! I think I’ll make these today! Love this channel!
This hair is beautiful and I love tacos! Freckle gang gang!!
I’m allergic to mushrooms so I’m not even here for the recipe I’m just here for that fit boo!!!
gotta say, though i am not using this as a tutorial, i am totally loving drunk cooking poblano tacos while watching a chef who is drunker than i, also cooking poblano tacos.
I’m definitely making this!!! can you do a recipe with tofu?
You took off all the good flavor on the pepper. Not a good move, I assuming its because you were in a rush. I still enjoy your show.
When you use water to clean the poblanos, some of the smoky flavor is gone!
These look delicious. You’ve done it again Hilah. Thanks for sharing!
Love the recipe. Not a fan of your camera guy’s shooting. Has he ever done food shots before?
Nice recipe! I love your tshirts Sam… I really love the Whiskey, rye the hell not one. My dad loves rye. I wanted to order it for his 58th bday, but the lady was unable to ship in time, due to being out of town. Darn it all! Love your show! Xoxo
No edit, my best cooked meal came from your show. Yay, so no edit
Fire Maxi-pad and put you’re hot wife behind the camera. Subs and views, go through the roof. Lol
Love you Sam Sorry Max Bahahaha
I wish I could ‘like’ this a hundred times! Thank you SO much Chef.
I could get ALL over this, even as an omnivore, because I love Portobellos. Those were a couple of fine specimens, too!
Season seasoning is good but high in sodium…. try balsamic jasmine rice its low in glycemic….just and fyi…next time.
The boobs are perfectly sized pretty much well separated from the gulf of Mexico
When she started swearing i fell in love with her. Totally subscribing.
You definitely just gave me an idea for meals for the week. Thank you!
Just made these and they were delicious!!! I just ended up making guacamole and using homemade salsa. Thank you so much Hilah! Keep the veggie recipes coming =)
I literally didn’t notice you were on playboi cartons album cover till now
I love Sams videos, but his kid in the shots with the camera have to go….. He just gets in the way, blocks the cooking and an overall unnecessary distraction. I like the close up, but bro, get out of the full shots
yessss…Thanks for a great vegan recipe:) This is a recipe for me.
Just cooked the same rice for my stir-fry, but these tacos got me reconsidering
Omg I def have to make this girl thanks for sharing this recipe!!!
HA! Really though, every time I get limes lately, it’s always so sad. So horrible that I’m even considering going to the bottled stuff. Out of season I guess, it’s not like HEB to screw up that bad.
I used to be vegan, now vegetarian/fish, def gonna try these, great vid!
I’m transitioning to vegetarian so I definitely needed this recipe. Going to have to give it a try. Love the dress!
6:50 if Aiyana ever kissed me like that i’m falling in love
I love your cooking videos so much ❤️ definitely wanna try out your recipes.
Tried it tonight, these were so delicious and so easy! Thank you so much for the amazing recipe!
You can use romaine lettuce instead of the flour tortillas and it is DELICIOUS and HEALTHY!
Hi Hilah, quick question… How do you warm up your tortillas? Thanks:)
yum i love using battery acid as a substitute to meat when i cant eat meat during lent season =o
Hey can you cook taco chicken buffalo spicy because I really want to know how to cook it you know i just go to fray days to eat it
I LOVED this video. “Poor kid works about 3 hours a day.” “People love to see you.. you’re so cute-” instant subscribe!!!
This shit needs meat at least put a few shreads of beef in there with teh mushroom
Ofcourse we want to see him cutting the mushrooms and not have them ready in a pan. Its a Cooking Show, not a put everything together show… Love the content like always though!
Happy to see a vegetarian taco make the Taco Tuesday segment. I’ll try this on Memorial Day:)
I totally laughed out loud when you said put these aside, like so
I also want more swearing Hilah is great at cooking and i love the humor too. I hope to hear more swearing as well:)
Keep the hot side hot and the cool side cool, like the McDLT!
Soo good. I can’t wait to try it out. Specially that simple salsa! Looks and sounds too good to not give it a whirl.
Your beauty is stunning. It makes it hard to concentrate on your videos because I’m watching you. Thanks for all you have done.
Those tacos look super delicious I’ll be giving those a try!
you always look fine but in your face/jaw you already look like you’re slimming down. also this recipe looks bomb.
I thought I was the only one to crush the hell out of cabbage, before making slaw. Guess not. Portobellos are boss, especially as Fake Out burgers, when grilled. Thumbs Up…
I loved the lime part! Hahah! You are awesome girl! What’s up from Texas!
We just finished eatting the portobello tacos with the Chipotle salsa and it was sooo good. We cooked the mushrooms on the pit.
Thank you so much! We love your cooking.
What brand of salt grinder are you using? The one I have finds butts and then munches on them. It’s terrible.
Rainy day in Ga. another great video, You was a ray of sunshine on a rainy day. Thank’s
this looks good:) I may give It a try I was wondering if you were able to do some street tacos like barbacoa or lengua:) I love you by the way
I like to make my ‘cold stuff’ while my ‘hot stuff’ is cooking.:)
Ahh, you never fail to make me laugh AND learn a new recipe.
Who’s MEATLESS MONDAY (or SATURDAY) will not ROCK that much more with this amazing taco recipe???? I’m beef and porkless 5 days a week or so, and yes, I need more ways to eat veggies. But, alas, I want tacos. Then I watch this video… I find my salvation within. My lime ate a bag of dicks.
Yay! Veggie recipes and tacos. Best combo ever. They look yummy cant wait to try this recipe.
I saw some Portobello mushrooms at the market today. I thought who cooks these giant…. oh… Hi Hilah!
Hilah, I saw you interview about hosting on OWN. Congrats!!! I wish you all the best blessings in the world. You work so hard and deserve it.
When u said ‘sucks a D!’ then chucked your lime over your shoulder!!
Those tacos look good but you look even better with that long dark hair
I love purple cabbage YUMMM
LOL about the lime =D
I love your wild side Grrrrowl!!! =)
These look soooo good
I made these and they were amazing. I didn’t feel guilty in the number of these tacos that I ate.
just a tip for portobello mushrooms scrape the black ribs out of the underside of the mushroom they can give them a bitter flavor.
You are too funny, Hilah. What a yummy recipe! I’ll have to give it a try. Quick qWhere is the container you were keeping the tortillas in from? It’s so pretty!
Love this recipe! And if I’m tired of veggies I can always add some beef or chicken! Great recipe!
dayum Hilah, you always put out videos that fit my cravings to a tee.. get the hell out of my head!! (just kidding, you can stay) (also i miss ya! hope you’re doing well)
Just made the lazy ass salsa, but I roasted the ingredients over mesquite. Killer.
I just discovered you and I’m wondering where you’ve been my entire life. Love your personality, you make me laugh.
Stumbling upon Hilah the other day I thought she looked innocent and unassuming until I heard her sass and I was like:o Teach me all your sassy and delicious ways Sass Master Hilah.:D
I don’t believe in making fake meats or subbing things for meats…but mushrooms have a special place in my heart. I love making mushroom cap pizzas, grilling them, or using them in tacos and in poboys. I’d totally go for these.