Grilled Portabella Mushroom Tacos


Here is a hearty meatless taco. The surprising flavor combinations work well together and give a unique twist to a Mexican favorite.


Truffle Aioli
1 Tablespoon champagne vinegar
1 head garlic, roasted
¼ shallot, minced
1 Tablespoon white truffle oil
1 cup mayonnaise

6 large Portabella mushrooms
¼ Cup olive oil

Caramelized Onions
1 red onion, sliced
1 yellow onion, sliced
¼ cup olive oil
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 cup fresh orange juice (3 to 4 oranges)

12 (4-inch) corn tortillas
6 large radishes, thinly sliced
2 cups pea shoots


Truffle aioli
Slice the top off a whole head of garlic and place on a sheet of aluminum foil large enough to completely wrap the garlic head. Drizzle with olive oil and wrap up the head tightly in the aluminum foil. Place on grill while heating grill for mushrooms. Next, place vinegar, roasted garlic, shallot, and truffle oil, in a food processor and pulse several times to create a chunky paste. Add mayonnaise and process until well-combined. Cover and place in refrigerator until needed for tacos.

Grilled mushrooms
Heat grill to medium high heat. Meanwhile remove stems from portobellos and discard. Place mushrooms, olive oil, salt, and pepper in one gallon sealing plastic baggie and gently shake to coat mushrooms. Place mushrooms onto hot grill gill side up and cook for four to five minutes. Turn mushrooms over and cook for another four to five minutes. Remove from grill and tent with aluminum foil. After about ten minutes, slice them into approximately twenty-four ½-inch thick pieces, cover once again with foil and set aside.

Caramelized onions
Heat a large sauté pan over medium high heat and add olive oil. Add onions, salt and pepper and sauté for three to five minutes. Reduce heat to medium and continue to cook until they have turned a nice light brown color. Once onions are caramelized, add fresh orange juice and continue to cook for about fifteen minutes.

Warm tortillas and hold in a tortilla warmer or in aluminum foil until ready to serve. Assemble tacos by adding approximately one tablespoon of truffle aioli to the center of the tortilla from end to end creating a line. Place caramelized onions on top of the truffle aioli and then place two slices of grilled mushrooms on top of mushrooms. Garnish with several slices of radish and five or six sprigs of pea shoots. Serve with a wedge or two of lime to squeeze on tacos.


Portabella Burgers with Roasted Red Pepper, Avocado and Chèvre


If you are trying to cut back on the amount of red meat you eat but still crave a burger, here is a great alternative. Not only does this “burger” taste fantastic, it is also very filling. Here’s what I did:


1 large red bell pepper
¼ cup olive oil
¼ cup Balsamic vinegar
2 tablespoons Worcestershire sauce
2 cloves finely minced garlic
Kosher salt
Fresh ground pepper
4 Portabella mushroom caps (approximately 3 – 4 inches in diameter)
1 avocado sliced
4 ounces fresh goat cheese (allow to come to room temperature)
4 firm hamburger buns


Slice red pepper in half and remove seeds. While gas grill is heating, place red pepper on grill over direct heat to roast. After pepper has become blistered and charred in spots, remove pepper from grill and place in plastic zip lock style baggie. Allow to cool. When pepper has cooled enough to handle, remove skin, quarter, and set aside.

While peppers are cooling and grill is coming to temperature, whisk together olive oil, vinegar, Worcestershire sauce, garlic, salt and pepper in a non-reactive bowl. Wash and destem mushrooms. Add mushrooms to bowl and completely cover with mixture. Remove and allow to rest a few minutes to absorb seasoning.

Grill mushrooms over medium high heat with gills facing up for about 4 to 5 minutes, flip and grill an additional 3 to 4 minutes. Remove from grill and place on bun so underside of mushroom is facing up. Top with red pepper, avocado slices, and goat cheese. Serve immediately.