Roasted Mushroom Tacos with Avocado Tomatillo Sauce

  • Total Time: 50 mins
  • Hands-on Time: 20 mins
  • Makes: 4 servings

Ingredients

  • FOR THE MUSHROOMS:

    4 large portobello mushroom caps

    1/2 cup neutral oil

    2 Tbsp. balsamic vinegar

    1 tsp. black pepper

    1/2 tsp. crushed red chili flakes

    1 tsp. kosher flake salt

    1/2 tsp. ground coriander

     

    FOR THE AVOCADO TOMATILLO SAUCE:

    1/2 large avocado

    3 tomatillos, husks removed, rinsed well

    1/2 jalapeño, seeds removed (optional)

    1 garlic clove

    2 Tbsp. lime juice

    Salt and pepper (to taste)

     

    FOR THE TACOS:

    3.35 oz. package Plant Boss Southwest Plant Taco Meatless Crumbles

    2 cups cool water

    2 Tbsp. neutral oil

    Tortillas

    Toppings: green onion, sliced radish, white onion, red cabbage or cotija cheese

Directions

    1. Preheat oven to 400o.
    2. Slice mushroom caps and put in a large bowl. Add 1/2 cup oil, vinegar, black pepper, chili flakes, salt and coriander. Toss to combine.
    3. Arrange on a foil-lined baking sheet. Bake for 15–20 minutes.
    4. Blend avocado, tomatillos, jalapeno (if using), garlic and lime juice until smooth. Season with salt and pepper. Chill until needed.
    5. Cook Southwest Meatless Crumbles with 2 Tbsp. oil and water according to package directions.
    6. Assemble tacos onto warmed tortillas: fill with Southwest Meatless Crumbles, top with mushroom slices and tomatillo sauce.

     

    Be the boss: try adding any two toppings.