Photo: Portobello Tacos with Pico de Gallo Recipe
Ingredients
- 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
- Salt
Pico de Gallo:
- 1 white onion, chopped
- 2 tomatoes, chopped
- 2 jalapeno peppers, chopped
- Salt
- 2 flour tortillas
- 4 radishes, thinly sliced
Directions
Set up your grill and heat up your coals.
When coals are almost ready, toss mushrooms caps in oil and garlic. Set stand for a few minutes. Place mushroom slices onto grill. Cook for about 3 to 5 minutes.
Meanwhile, combine the ingredients for the Pico de Gallo. Season with salt and let stand for a few minutes.
Squeeze lime over the mushroom slices and then sprinkle with some salt. Flip and cook for another 1 to 2 minutes and squeeze more lime and salt over slices.
Heat tortillas on open section of grill while mushrooms finish up, about 1 to 2 minutes.
Remove tortillas from the grill. To assemble, place a few slices of the mushrooms on a tortilla, top with Pico de Gallo and sliced radishes, and serve immediately.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By Salsabroad
Houston, TX Hom...
on August 30, 2012
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I made this using my cast iron grill pan on my stove, followed the directions & I love it. I think the key to making it taste so good was the lime juice. Delicious!
By Holliday,1
Pinson, AL
on October 04, 2009
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Tried this both grilled and on the stove top, both were great. Simple and easy.
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