Guest Post: Roasted Chipotle Portobello Tacos
Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog I’ve been writing for ten years. I live in beautiful Saskatoon, Saskatchewan where I happily whip up delicious creations in my little green kitchen. Being a chef as well as a food writer and recipe developer, I’m lucky to have turned my passion for all things food into a career I love. I’m in the final stages of putting the finishing touches on my second cookbook: Vegetables: A Love Story, and it will be released in the fall of 2021. The last several months have been very busy, and I’m so proud of the work I’ve done so far. In case you’re wondering, yes, there will be a chapter devoted to Mushrooms and I can’t wait for you to see those delicious recipes. Free time (remind me what that is again) includes Netflix, reading, and spending time with my guy Dixon and four cats.
I’m always excited when Mushrooms Canada asks me to write a guest post for their blog. Mushrooms are a staple in my kitchen and it’s always a thrill to put them into new recipes. With COVID-19 wreaking havoc all over the world, I’ve been staying close to home playing around in my kitchen an awful lot. Mushrooms always make their way into my shopping cart and into my kitchen. They are great to use year-round as they are the only vegetable that contains vitamin Bursting with antioxidants, not to mention being low in calories, mushrooms play an important and delicious part of my culinary adventures in the kitchen.
Tacos are one of my favourite things to make (and eat!), and it was so fun to create these photogenic beauties with roasted portobello mushrooms. Mushrooms lose some moisture and shrink down when they’re cooked, but portobellos are substantial enough to remain juicy after cooking. Plus, they have terrific surface area for absorbing the delicious smoky, spicy chipotle sauce they get tossed in before roasting. Honestly, these mushrooms are so good you’ll be plucking them off the sheet pan, but I encourage you to save some for the tacos! Garnished with pickled red onions and jalapeño peppers, guacamole, sliced radishes and roasted kale, these tacos make a delicious gluten free, vegan snack. If you’re not feeling the kale, use thinly sliced cabbage, or lettuce instead. The recipe can be easily doubled if feeding a larger crowd.
Roasted Chipotle Portobello Tacos by Renée Kohlman of Sweetsugarbean
Prep time: 10 minutes
Cook time: 20 minutes
- 2 large (about 1 lb) portobello mushrooms, lightly rinsed and patted dry 1 Tbsp canola oil
- 1 chipotle pepper, minced + 1 Tbsp adobo sauce (from a can)
- 1 clove of minced garlic
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander 1/4 tsp salt
- 6 corn tortillas
- roasted kale (recipe follows) thinly sliced radishes cilantro leaves
- pickled red onions and jalapeño peppers (recipe follows)
- Preheat the oven to 400ºF. Line a baking sheet with parchment
- In a medium bowl, whisk together the canola oil, chipotle pepper, adobo sauce, spices, and Gently toss the sliced portobello mushrooms in the sauce. Transfer to the prepared baking sheet, arranging the slices in a single layer. Roast for 20 minutes, until the mushrooms are still tender, but have crispy edges.
- Warm the tortillas in the oven – I like to wrap the stack inside aluminum foil and heat for a few minutes, until soft and
- Spread the guacamole on the Top with a few slices of roasted mushroom, kale, radish, pickled onion and pepper, and cilantro. Serve immediately. Makes 6 tacos.
Pickled Red Onions
- 1 large red onion, peeled and cut in half lengthwise then into very thin half moons 1/2 cup water
- 1/4 cup apple cider vinegar (or white vinegar) 1/4 cup white vinegar
- 1 Tbsp honey 1 1/2 tsp salt
- 1/2 tsp mustard seeds 1/4 tsp red pepper flakes 2 whole garlic cloves
- Pack the sliced onion into a clean pint
- In a small saucepan, combine everything except the garlic cloves. Bring to a gentle simmer over medium heat then pour over the Tuck in the garlic cloves. Use a spoon to press the onions under the liquid.
- Let the onions come to room temperature, about 30 Cover with a lid and refrigerate. The pickled onions can last in the fridge for 2 weeks. Makes about 2 cups.
Note: Can add a thinly sliced jalapño pepper in with the onions and omit the red pepper flakes, if so desired.
Wash and pat dry 1 small bunch of kale. Remove the leaves from the tough centre stems and place in the same bowl you tossed the portobello mushrooms in. Add 1 Tbsp canola oil and 1/2 tsp salt. Rub the kale leaves until they soften, about 1 minute. Line a baking sheet with parchment paper. Add the kale leaves in a single layer. Roast in a 400ºF oven for about 10 minutes, until lightly crispy. Serve with the mushroom tacos.