Harissa Portobello Mushroom "Tacos"

Harissa Portobello “Mushroom” Tacos

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June 23, 2020

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A healthy, gluten-free and vegan dinner option that uses collard greens instead of tortillas.

  • Prep: 20 mins
  • Cook: 10 mins
  • 20 mins

    10 mins

    30 mins

Harissa Portobello Mushroom "Tacos"

Directions

1. Remove the stem of the portobellos. Rinse mushrooms and pat dry.

2. Mix harissa, 1 1/2 tablespoons olive oil, cumin, and onion powder in a bowl. Brush each mushroom with the harissa mixture, making sure to cover the edges of the mushroom as well. Let mushroom marinade for 15 minutes.

3. While the mushrooms are marinating, prepare guacamole. Halve and pit the avocados and scoop out the flesh. Mash avocados and mix in chopped tomatoes, red onion, lemon (or lime) juice, salt, and cilantro. Set aside.

4. Rinse collard greens. Chop off the tough stems and set aside.

5. When the mushrooms are done marinating, heat 1 1/2 tablespoons of olive oil in a skillet or sauté pan over medium-high heat. Place the portobello mushrooms in the pan and cook for 3 minutes. Flip over and cook for another 2 to 3 minutes. Each side should be browned.

6. Turn off the heat and let the mushrooms rest for 2 to 3 minutes before slicing.

7. Take a collard green leaf and fill it with a few slices of portobello. Add guacamole, chopped tomatoes, cashew cream, and cilantro to your liking.

*To make the cashew cream, soak 1 cup of raw cashews overnight. Drain water and blend cashews with 1 cup of fresh water. Use cashew cream on the tacos as is or add a pinch of salt and lemon juice. You can also make 1/2 or 1/4 of the recipe.
If the harissa you are using is very thick, blend it with oil and add water one tablespoon at a time to thin it out. Be sure to adjust the seasonings too.

Recipe Credit Source: https://healthynibblesandbits.com/harissa-portobello-mushroom-tacos/

Ingredients

Portobello Mushrooms

1 lb (450g) Portobello Mushrooms

1/4 cup (60g) Spicy Harissa, or Use A Mild Harissa

3 tbsp Olive Oil, divided

1 tsp Ground Cumin

1 tsp Onion Powder

6 Collard Green Leaves

Guacamole

2 Medium ripe Avocados

2 tbsp Chopped Tomatoes

2 tbsp Chopped Red Onion

1 tbsp Lemon or Lime Juice

A pinch of Sea Salt

1 tbsp Chopped Cilantro

Optional Toppings

Cashew Cream

Chopped Tomatoes

Chopped Cilantro

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