Harissa Portobello Mushroom “Tacos”

Harissa Portobello Tacos - lighten up your tacos with collard greens! These tacos are ready in under 30 minutes! vegan, gluten-free, paleo, whole30 | healthynibblesandbits.com

I have nicknames for all my favorite people at the farmers market.

There’s Salad Lady, who gives me a good talking to when I skip the market two weeks in a row; Microgreens Guy, who’s suuuper passionate about his darling little greens; Strawberry Lady, who always has the sweetest, juiciest strawberries of the market; Salsa Man, who salsas to the best Reggaeton while passing out samples of his spicy salsa (yes, he salsas for his salsa); and Mushroom Lady, who sells the most colorful assortment of ‘shrooms I’ve ever seen. I’m going to miss these people when I move to Sacramento.

Mushroom Lady brought some good stuff to the market a few weekends ago. Like a lost sailor enraptured by Siren’s songs, my eyes were transfixed on two of the biggest, most beautiful portobellos I’ve laid eyes on. They were about the size of my head, and they were unbelievable. Those portobellos became mine in a hot second.

Harissa Portobello Mushroom Tacos - lighten up your tacos with collard greens! These tacos are ready in under 30 minutes! vegan, gluten-free, paleo, whole30 | healthynibblesandbits.com

I’ve come to realize that I don’t give the mighty portobello enough love. We all know versatile they can be: grill it, sauté it, bake it, and even make them into tacos.

Yes, we can!

Since I’ve spent all weekend making the most out of my last days of summer (and by that I mean, eating and drinking way too much), I’m not ready for a new week to begin. I’m not ready to unpack, do laundry, plan my meals—pretty much anything related to adult responsibilities. Let’s keep things simple with an easy recipe that’s ready in under 30 minutes.

Harissa Portobello Mushroom Tacos - lighten up your tacos with collard greens! These tacos are ready in under 30 minutes! vegan, gluten-free, paleo, whole30 | healthynibblesandbits.com

If the portobellos are the star of this dish, the harissa marinade would be the supporting actress. It’s the sauce that make the ‘shrooms burst with bold spicy flavor. We’ve used harissa to make chili before, but it’s great when used as a marinade. I usually use Mina harissa because their flavor is consistently good. What I like most about Mina is that they make mild and spicy versions of their harissa. I usually use mild harissa to flavor any foods and the spicy version if I want to add a little kick to it. Feel free to use another brand if Mina is difficult to find!

These tasty portobellos are just what I need after a weekend of heavy beer tasting, pizzas, and ice cream.

Harissa Portobello Mushroom Tacos - lighten up your tacos with collard greens! These tacos are ready in under 30 minutes! vegan, gluten-free, paleo, whole30 | healthynibblesandbits.com

If you make this recipe, be sure to share your creation with me on Facebook, Twitter, or Instagram and use #hnbeats! I love it when you share your photos with me!

Harissa Portobello Mushroom "Tacos"

Succulent, spicy portobello mushrooms are the star of these lightened up collard green tacos. Serves 6.

20 minPrep Time

10 minCook Time

30 minTotal Time

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Ingredients

    Portobello Mushrooms
  • 1 lb (450g) portobello mushrooms
  • 1/4 cup (60g) spicy harissa , or use a mild harissa
  • 3 TBS olive oil, divided
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 6 collard green leaves
  • Guacamole
  • 2 medium ripe avocados
  • 2 TBS chopped tomatoes
  • 2 TBS chopped red onion
  • 1 1/2 to 2 TBS lemon or lime juice
  • pinch of salt
  • 1 TBS chopped cilantro
  • Optional Toppings
  • cashew cream
  • chopped tomatoes
  • chopped cilantro

Instructions

  1. Remove the stem of the portobellos. Rinse mushrooms and pat dry.
  2. 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.
  3. While the mushrooms are marinading, prepare guacamole. Halve and pit the avocados and scoop out the flesh. Mash avocados and mix in chopped tomatoes, red onion, lemon juice, salt, and cilantro. Set aside.
  4. Rinse collard greens. Chop off the tough stems and set aside.
  5. When the mushrooms are done marinading, 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.
  6. Turn off the heat and let the mushrooms rest for 2 to 3 minutes before slicing.
  7. 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.
Recipe Type: vegan, gluten-free, entree, paleo

Notes

1. *To make the cashew cream, soak 1 cup of raw cashews overnight. Drain water and blend cashews with 1 cup of fresh water. Use cashew cream on the tacos as is or add a pinch of salt and lemon juice. You can also make 1/2 or 1/4 of the recipe.

2. If the harissa you are using is very thick, blend it with oil and add water one tablespoon at a time to thin it out. Be sure to adjust the seasonings too.

http://healthynibblesandbits.com/harissa-portobello-mushroom-tacos/

NOTE: This is NOT a sponsored post for Mina harissa. However, I wanted to highlight their harissa as I find the taste to be very solid. 

Harissa Portobello Mushroom Tacos - lighten up your tacos with collard greens! These tacos are ready in under 30 minutes! vegan, gluten-free, paleo, whole30-friendly. by @healthynibs

31 thoughts on “Harissa Portobello Mushroom “Tacos”

  1. Selena @ The Nutritious Kitchen

    Okay tacos are my life. Literally I LIVE for tacos, they are my favorite kind of food out there. I have never tried portabella mushroom tacos but after these photos I am pretty much convinced they need to happen. I have been having my fair share of indulgence too so these would be perfect!

    Reply
  2. Lindsay

    This recipe looks so delicious! I’ve been eating vegan and clean for the past two weeks, and loving it, but I’m always looking for good recipes that seem easy to do!

    Reply
  3. Traci | Vanilla And Bean

    Haha… all the names at the farmers market! For sure! I wish we had a mushroom lady, but we have to go a bit further for that. We used to have a doughnut lady at the market… but she’s no longer there. Farmer’s markets are the beeest! And they DO notice when you skip a weekend! hehe! Lisa, these look just fabulous! Your photography is beautiful and inspiring. I love how you paired the sturdy collard leaves with the king of mushrooms – both sturdy, flavorful and packed with good for you stuff! And the harrissa? Oh my! Can’t wait to give this a go! Thank you my dear and welcome back!

    Reply
    1. Lisa Post author

      Traci, thank you so much for you kind words about my photos! Man, I wish we had a doughnut lady at my market! We do have quite a few pie/pastries/peanut brittle people though!

      Reply
  4. Patricia @ Grab a Plate

    I cannot tell you just how much I ADORE this recipe – from the taco format, to the fact that they’re meatless, and then the harissa marinade! And yes, those Portobellos are gigantic! Your photos are so beautiful and bring this dish to life!

    Reply
  5. Emily @ Sinful Nutrition

    Ohmygosh now I want to go make some farmer’s market friends while eating a plateful of these tacos! Just started reading your blog after seeing you were also going to Blog Brulee this year, and wish i had discovered it sooner! Love your writing style and gah-orgeous photos. Can’t wait to read more & meet you soon! 😀

    Reply
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