Keto Vegan Portobello Mushroom Tacos
About This Recipe
Introducing the delightfully delicious Keto Vegan Portobello Mushroom Tacos. Originating from the flavorful realm of Mexican cuisine, this mouth-watering recipe combines hearty Portobello mushrooms with the distinct tang of Harissa. A generous glazing of olive oil, with a sprinkle of ground cumin and onion powder, coats the mushrooms lending an inviting aroma to this dish. These succulent mushrooms are then loaded onto vibrant collard green leaves, making for a crunchy and refreshing bite.
This nutrient-dense dish doesn't stop at just mushrooms. The Keto Vegan Portobello Mushroom Tacos also incorporate creamy avocados which lend an irresistible richness. Bringing a vibrant burst of color and a juicy crunch, chopped tomatoes and red onions are added to the mix, giving your taste buds an invigorating jolt. The sprinkling of lemon or lime juice ties it all together, making for a refreshing medley of flavors that dances on your tongue. This recipe is a testament to the versatility and creativity of the keto diet, making it an all-time favorite for users of the keto mobile app.
And it doesn't stop there. To round off the Keto Vegan Portobello Mushroom Tacos, they are garnished with a drizzle of optional cashew cream, diced tomatoes, and chopped cilantro. This garnish not only enhances the texture of the dish but also adds decorative flair, making it as appealing to the eye as it is to the palate. Whether you're a passionate follower of the keto diet or just looking for a healthy, delicious taco that stands out from the crowd, this vegan Portobello mushroom taco is a must-try.
Ingredients
Directions
Remove the stem of the portobellos. Rinse mushrooms and pat dry.
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.
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.
Rinse collard greens. Chop off the tough stems and set aside.
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.
Turn off the heat and let the mushrooms rest for 2 to 3 minutes before slicing.
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.
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