Portobello Mushroom Tacos with Charred Scallion Salsa Verde

You can have these tasty vegetarian Portobello Mushroom Tacos with Charred Scallion Salsa Verde for taco night. This meal is tasty and filling thanks to the smoky grilled portobello mushrooms and the tangy salsa verde.

Ingredients:

• 4 large portobello mushrooms, cleaned and sliced
• 1/4 cup olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup chopped fresh cilantro
• 1 cup chopped red onion
• 1 cup chopped tomato
• 1 cup chopped avocado
• 1/2 cup crumbled queso fresco cheese
• For the Charred Scallion Salsa Verde:
• 8 scallions, trimmed
• 2 tomatillos, husked and halved
• 2 cloves garlic, peeled
• 1 jalapeo pepper, seeds removed
• Juice of 2 limes
• Salt to taste

Instructions:

Preheat grill to medium-high heat

In a bowl, combine olive oil, cumin, chili powder, salt, and pepper

Brush the portobello mushroom slices with this mixture

Grill the portobello mushrooms for 3-4 minutes per side, or until tender and charred

Remove from grill and set aside

Place scallions, tomatillos, garlic, and jalapeo pepper on the grill

Grill for 2-3 minutes per side until charred and softened

Transfer the charred vegetables to a blender or food processor

Add lime juice and salt

Blend until you achieve a salsa verde consistency

Adjust salt to taste

Warm the corn tortillas on the grill for about 30 seconds per side

To assemble the tacos, place grilled portobello slices on each tortilla

Top with chopped cilantro, red onion, tomato, avocado, and crumbled queso fresco

Drizzle the charred scallion salsa verde over the toppings

Serve the Portobello Mushroom Tacos with Charred Scallion Salsa Verde immediately, garnished with extra cilantro if desired