Korean BBQ Portobello Mushroom Tacos
Prep Time
Cooking Mode
4 portobello mushrooms
⅓ cup Compliments Korean-style Marinade, divided
2 cups finely shredded red cabbage
¼ cup fresh lime juice
⅛ tsp each salt and pepper
1 avocado, thinly sliced
1 yellow bell pepper, finely diced
⅓ cup crumbled feta cheese
⅓ cup sour cream
¼ cup finely diced red onion
1 pkg Compliments Cilantro, leaves plucked
1 pkg soft 6 inch (15 cm) tortillas
4 portobello mushrooms
⅓ cup Compliments Korean-style Marinade, divided
2 cups finely shredded red cabbage
¼ cup fresh lime juice
⅛ tsp each salt and pepper
1 avocado, thinly sliced
1 yellow bell pepper, finely diced
⅓ cup crumbled feta cheese
⅓ cup sour cream
¼ cup finely diced red onion
1 pkg Compliments Cilantro, leaves plucked
1 pkg soft 6 inch (15 cm) tortillas
Directions
1Preheat your grill at medium-high heat. Clean and oil the grates.
2Meanwhile, brush mushrooms clean of visible dirt and debris. Drizzle mushrooms with ¼ cup (60 mL) marinade in a shallow dish. Rub to coat all over. Set aside.
3Combine cabbage with lime juice, salt and pepper in a medium bowl. Massage cabbage with clean hands to tenderize. Set aside.
4Arrange avocado, yellow pepper, feta, sour cream, onion and cilantro leaves in separate piles on a large plate or platter. Cover and refrigerate until needed.
5Wrap tortillas in foil and set on upper rack (or off to the side) of BBQ to heat through and soften. Meanwhile, grill mushrooms, turning occasionally and brushing with remaining 1 tbsp (15 mL) marinade, until lightly charred, 8 to 10 mins. Transfer to a cutting board.
6Slice grilled mushrooms, then transfer to a clean plate. Serve tacos family-style with warm tortillas, mushrooms and toppings.
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Personal Note
Personal Note
