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
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.
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Balsamic Glazed Portobello Mushroom Tacos
- Yield: 4 tacos 1x
Description
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.
Ingredients
- 3–4 large portobello mushrooms, wiped clean and sliced
- 1/2 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
- 1/4 cup crumbled goat cheese, divided
- 2 tablespoons cilantro, chopped
- Optional: 1/4 cup queso fresco
Balsamic Glaze
- 1/3 cup of balsamic vinegar
Instructions
Balsamic Glaze
- You can buy pre-made balsamic glaze in most grocery stores, or easily make it at home by bringing about 1/3 cup of balsamic vinegar to a boil over high heat and then allowing it to reduce down to a few tablespoons.
- 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
- 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.
- Add balsamic glaze and toss to fully coat mushrooms. Cook for another minute or two to let the mushrooms absorb the glaze.
- 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.}
- 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.
- Category: Main
