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Lunch / Dinner

Portobello Tacos with Slaw & Guacamole

With meaty portobello mushrooms, no one will even question “where’s the beef?” These portobello mushroom tacos are all about layers of flavor. One layer comes from grilling the mushrooms, which brings out their natural smoky flavor, adding depth to the tacos. Making fresh guacamole is another layer of flavor. Quick to prepare, it’s worth the effort.

A simple red cabbage slaw provides the final layer, adding just the right amount of brightness and crunch to the tacos.


4 servings

Total Time

30 minutes

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Test Kitchen Tip

If grilling isn’t an option for you, cook the mushrooms in a cast-iron skillet over medium-high heat, and warm the tortillas in a microwave.


Preheat grill to medium-high. Brush grill grate with oil.

For the slaw, toss cabbage, cilantro, and sliced serrano with 2 Tbsp. lime juice and 1 Tbsp. oil; season with salt, then chill.

For the guacamole, mash together avocados, Roma, onion, minced serrano, 1 Tbsp. lime juice, and ½ tsp. salt; chill.

For the mushrooms, grill portobellos, covered, until charred, 23 minutes per side. Transfer portobellos to a cutting board; slice into strips. Grill tortillas, uncovered, until toasted, 1 minute per side.

Divide portobellos among tortillas and top with guacamole and slaw.


For a chunky guacamole, use a pastry blender to mash and combine all the ingredients.


To prepare the portobellos for grilling, first remove the stems, then scrape out the dark gills.


To lightly thicken the cheese dip, stir flour into the butter mixture, and cook it to remove its raw taste.

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