Portobello Mushroom Tacos with Chipotle Cashew Sauce - Bravabod
Recipes

Portobello Mushroom Tacos with Chipotle Cashew Sauce

Valentina

Juicy roasted portobello mushrooms and onions piled over warm tortillas and topped with creamy guacamole and spicy cashew cheese sauce. It's darn simple to make: roast the vegetables on a sheet pan, whiz up the sauce, and then assemble your tacos. The full-bodied flavor of the mushrooms won't make you miss the meat.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-4 days unassembled


Shopping List
  • 4 to 6 small tortillas
  • 2 portobello mushroom caps, thick sliced (8 ounces)
  • 2 handfuls chopped romaine or iceberg
  • 1/2 large red onion, sliced or diced (Note 1)
  • 1 tablespoon low-sodium tamari
  • 2 teaspoons olive oil or avocado oil
  • Cashew Pepper Sauce, to taste (or creamy-taco-sauce)
  • guacamole, to taste
  • salt and pepper, to taste

Instructions
  1. Step 1: Prepare the Cashew Pepper Sauce (preferred) or Taco Sauce. Refrigerate until ready to use.
  2. Step 2: Preheat the oven to 410°F. If needed, clean the mushrooms with a damp cloth. Toss the mushroom slices and onion with the tamari, oil, salt, and pepper. Spread the mushroom mixture on a lined baking sheet and roast for 15 to 20 minutes. Stir the vegetables halfway through the cooking time. Set aside.
  3. Serve: Assembly time! Warm the tortillas until pliable using a dry skillet, over an open flame, or wrapped in damp paper towels in a microwave (only about 15 seconds in a microwave). Layer some lettuce over each taco, top with the warm mushroom mixture, and then add the dollops of guacamole and sauce. Enjoy.

Recipe Notes

Note 1: Don't like onions? Substitute with 1 sliced bell pepper.

Nutrition

Juicy roasted portobello mushrooms and onions piled over warm tortillas and topped with creamy guacamole and spicy cashew cheese sauce. It's darn simple to make: roast the vegetables on a sheet pan, whiz up the sauce, and then assemble your tacos. The full-bodied flavor of the mushrooms won't make you miss the meat.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-4 days unassembled


Shopping List
  • 4 grain-free tortillas
  • 2 portobello mushroom caps, thick sliced (8 ounces)
  • 2 handfuls chopped romaine or iceberg
  • 1/2 large red onion, sliced or diced (Note 1)
  • 1 tablespoon low-sodium tamari
  • 2 teaspoons olive oil or avocado oil
  • Cashew Pepper Sauce, to taste (or creamy-taco-sauce)
  • guacamole, to taste
  • salt and pepper, to taste

Instructions
  1. Step 1: Prepare the Cashew Pepper Sauce (preferred) or Taco Sauce. Refrigerate until ready to use.
  2. Step 2: Preheat the oven to 410°F. If needed, clean the mushrooms with a damp cloth. Toss the mushroom slices and onion with the tamari, oil, salt, and pepper. Spread the mushroom mixture on a lined baking sheet and roast for 15 to 20 minutes. Stir the vegetables halfway through the cooking time. Set aside.
  3. Serve: Assembly time! Warm the tortillas until pliable using a dry skillet, over an open flame, or wrapped in damp paper towels in a microwave (only about 15 seconds in a microwave). Layer some lettuce over each taco, top with the warm mushroom mixture, and then add the dollops of guacamole and sauce. Enjoy.

Recipe Notes

Note 1: Don't like onions? Substitute with 1 sliced bell pepper.

Nutrition

Juicy roasted portobello mushrooms and onions piled over warm tortillas and topped with creamy guacamole and spicy cashew cheese sauce. It's darn simple to make: roast the vegetables on a sheet pan, whiz up the sauce, and then assemble your tacos. The full-bodied flavor of the mushrooms won't make you miss the meat.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-4 days unassembled


Shopping List
  • 4 to 6 small low-carb tortillas
  • 2 portobello mushroom caps, thick sliced (8 ounces)
  • 2 handfuls chopped romaine or iceberg
  • 1/2 large red onion, sliced or diced (Note 1)
  • 1 tablespoon low-sodium tamari
  • 2 teaspoons olive oil or avocado oil
  • Cashew Pepper Sauce, to taste (or creamy-taco-sauce)
  • guacamole, to taste
  • salt and pepper, to taste

Instructions
  1. Step 1: Prepare the Cashew Pepper Sauce (preferred) or Taco Sauce. Refrigerate until ready to use.
  2. Step 2: Preheat the oven to 410°F. If needed, clean the mushrooms with a damp cloth. Toss the mushroom slices and onion with the tamari, oil, salt, and pepper. Spread the mushroom mixture on a lined baking sheet and roast for 15 to 20 minutes. Stir the vegetables halfway through the cooking time. Set aside.
  3. Serve: Assembly time! Warm the tortillas until pliable using a dry skillet, over an open flame, or wrapped in damp paper towels in a microwave (only about 15 seconds in a microwave). Layer some lettuce over each taco, top with the warm mushroom mixture, and then add the dollops of guacamole and sauce. Enjoy.

Recipe Notes

Note 1: Don't like onions? Substitute with 1 sliced bell pepper.

Nutrition

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Portobello Mushroom Tacos with Chipotle Cashew Sauce

PT30M 4 to 6 small tortillas 2 portobello mushroom caps, thick sliced (8 ounces) 2 handfuls chopped romaine or iceberg 1/2 large red onion, sliced or diced (Note 1) 1 tablespoon low-sodium tamari 2 teaspoons olive oil or avocado oil Cashew Pepper Sauce, to taste (or creamy-taco-sauce) guacamole, to taste salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 2 Servings Ingredients:

2 Servings

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