Jerk Portobello Mushroom Tacos (3) Recipe
Jerk sauce, roasted Portobellos, lettuce, pickled Veggies, Monterey jack, and flour tortillas (sub corn tortillas - GF)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Taco Ingredients
Method
Preparation Steps
- 1
Prepare the Mushrooms
Preheat your oven to 400°F (200°C). Clean the Portobello mushrooms with a damp cloth and remove the stems. Brush both sides with the jerk sauce and place them on a baking sheet.
- 2
Roast the Mushrooms
Roast the mushrooms in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized.
- 3
Warm the Tortillas
While the mushrooms are roasting, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
- 4
Assemble the Tacos
Once the mushrooms are done, slice them into strips. Place the roasted mushroom strips on each tortilla, and top with lettuce, pickled vegetables, and Monterey Jack cheese.
- 5
Serve
Serve the tacos warm with additional jerk sauce on the side, if desired.
