Balsamic Glazed Portobello Mushroom Tacos

Untraditional comfort food, but comforting all the same. These tacos are quick and easy to make and there’s the one-two punch of flavor from syrupy balsamic glaze and fiery adobo sauce doesn’t hurt things, either.
By Dianna Muscari

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Comfort food can come in so many forms — rich, satisfying stews; sweet, decadent desserts; classics that take all day to make. And then there’s these: Spicy portobello tacos.

You know why these are comforting? Because they’re so quick and easy to make. And because they’re filling without being bad for you. {Hello, meatless Monday.} And the one-two punch of flavor from syrupy balsamic glaze and fiery adobo sauce doesn’t hurt things, either.

Balsamic Glazed Portobello Mushroom Tacos
 
Untraditional comfort food, but comforting all the same. These tacos are quick and easy to make and there's the one-two punch of flavor from syrupy balsamic glaze and fiery adobo sauce doesn't hurt things, either.
Author:
Recipe Type: Main
Serves: 4 tacos
Ingredients
  • 3-4 large portobello mushrooms, wiped clean and sliced
  • ½ an onion, diced
  • Pinch of salt
  • 2 tablespoons balsamic glaze
  • 4 of your favorite tortillas {I used a corn/wheat blend}, heated through
  • 1 tablespoon adobo sauce from canned chipotles in adobo
  • ¼ cup crumbled goat cheese, divided
  • 2 tablespoons cilantro, chopped
  • Optional: ¼ cup queso fresco
Balsamic Glaze
  • ⅓ cup of balsamic vinegar
Instructions
Balsamic Glaze
  1. You can buy pre-made balsamic glaze in most grocery stores, or easily make it at home by bringing about ⅓ cup of balsamic vinegar to a boil over high heat and then allowing it to reduce down to a few tablespoons.
  2. You'll know it's ready when you dip in a spoon and it coats it like a syrup. If you cook it down too much, just add a little water or extra balsamic and stir until you get the right consistency. You can also add a dash of honey for some extra sweetness if desired.
Tacos
  1. Heat a few teaspoons of oil in a skillet over high heat. Add portobello slices and cook, stirring often, until they start to release their juices. When liquid has somewhat cooked away, add onion and a sprinkle of salt. Continue to cook until the onions have softened and the mixture isn't as wet.
  2. Add balsamic glaze and toss to fully coat mushrooms. Cook for another minute or two to let the mushrooms absorb the glaze.
  3. Set out warm tortillas. {You can heat them through by wrapping in a damp paper towel and zapping in the microwave for a few seconds or by individually placing them on a heated skillet for about 30-45 seconds on each side}. Smear a little adobo sauce on each one. {Warning: This stuff can be pretty spicy! If you're not used to the heat, you may want to go easy on the sauce.}
  4. Place a scoop of cooked balsamic portobello mixture on each tortilla. Top with a sprinkle of goat cheese {and/or queso fresco if desired} and some cilantro, along with any other of your favorite taco toppings.

 

Dianna Muscari

Dianna Muscari

Dianna Muscari blogs about her cooking and antics on The Kitchen Prep. A self-taught cook and baker, Dianna shares with her readers the messes and successes she encounters in the kitchen. Along with her recipes - which range from healthy to hearty to downright decadent - Dianna shares anecdotes about life, marriage, travel, and living in Florida. Her conversational writing style draws you into her kitchen for a meal and a laugh as she navigates through life one recipe at a time.

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