Grilled Chipotle-Lime Portobello Mushroom Tacos

Let’s be honest – it’s easy to see summer grilling as a meat-eater’s paradise, leaving vegans and vegetarians standing awkwardly over the potato salad and corn while everyone else gets their grill on. Enter the portobello mushroom – nature’s response to “what can I actually throw on this grill?”

These marinated mushroom tacos are meaty, satisfying, and incredibly customizable, proving that plant-based does not mean flavor-free!

Ingredients

• 4 Large Portobello Mushroom Caps
• 2.5 tsp of Chipotle sauce, canned or homemade (Note: this can vary in spice level). Taste test yours first and tweak accordingly.
• 4 cloves of Minced Garlic (Or 2 tsp pre-chopped garlic)
• 1 ½ tsp Honey
• Juice of 2 Small Limes
• 2 tbsp Olive Oil
• 2 tsp Cumin
• 1 tsp Coriander
• ½ tsp Chili Powder
• ½ tsp Paprika
• Salt to taste
• Preferred Tortillas
• Preferred Taco Fixings

Method

1. Rinse and dry your mushroom caps.
2. In a separate bowl, combine all remaining ingredients until combined into a marinade.
3. Pour the marinade over the mushrooms. 
4. Cover with a lid or shut the bag and release excess air. 
5. Place in the fridge to marinate for 30 minutes to an hour. Mushrooms will get soggy if over-saturated.
6. When time to cook, scrape your grill and apply a neutral oil using a paper towel. Turn the grill onto medium heat.
7. Once the grill is hot, begin laying your mushrooms on. 
8. Cook until desired texture (I like a little char, but some people like a quicker, more tender filling). 
9. Remove from the grill and slice your caps into long, fajita-like strips.
10. Serve with your preferred tortilla and desired taco fixings.

These tacos are endlessly customizable – pile on whatever toppings make your heart happy. Your grilling season is about to get a serious upgrade!

Ian Sleat is a freelance music, food, and culture writer. You can subscribe to his SubStack “To Be Frank” here.