Grilled Portobello Mushroom Tacos with Queso Fresco

Have you guys ever had GRILLED portobello mushrooms!? I recently ate them for the very first time and realized that I have been missing out on something amazing my whole life! At my work summer party last week, I went to town on a huge platter of amazing grilled veggies – bell peppers, beets, summer squash, sweet potatoes, Brussels sprouts, and PORTOBELLOS!

Wicked good, folks.


Coincidentally, I recently also watched an episode of Bobby Flay’s “Barbecue Addiction” (love that show) in which he prepared Grilled Portobello Tacos on the grill.

So I’ve had mushrooms on the brain.Be right back


Two days after eating those grilled portobello slices at the party, I stocked up on them, with grand plans to make my own Portobello Tacos on the grill (with a lil help from the huz, of course). My final product was inspired by both Bobby Flay’s recipe, as well as this Cooking Light recipe

First I prepared the veggies to be grilled:

    • Portobello mushrooms – brushed with canola oil, and sprinkled gills with Bobby Flay’s spice blend
    • Green Pepper – halved, brushed with oil, season with garlic powder, salt, and pepper
    • Red Onions – quartered, brushed with oil, seasoned with garlic powder, salt, and pepper


Pop those babies on the grill for a few minutes. Start the mushrooms out spice-side down, and grill for about 4-5 minutes, flipping once. (Remove the stems too, which I forgot to do!) The bell pepper and onion need a few minutes each too.


Meanwhile I prepped some additional taco toppings:

    • salsa verde – just from a jar
    • lime wedges
    • cilantro – chopped
    • jalapeño – minced
    • queso fresco – a mild, crumbly Mexican cheese (feta could be substituted)


Once the veggies were grilled, I sliced them and set up a taco assembly station. Don’t those portobellos looks FAB.U.LOUS?!


Heat flour tortillas (I recommend using the grill!), then fill with all of your taco accoutrements. The portobellos really are the star here. Once grilled, the mushrooms develop a really tender, meaty texture that is both satisfying and delicious. You’ve probably heard people say that eating cooked portobello mushrooms is similar to eating meat, in terms of the mouthfeel experienced, and it really is true. Grilling lends a wonderful smokiness to the earthy mushrooms , which truly enhances their flavor. Umami! Bobby’ Flay’s spice rub is also fantastic – don’t skip it! The flavors really shine in the finished product.

The grilled peppers and onions add texture and smoky grilled flavor, fresh cilantro and lime juice add a fresh zip; while queso fresco, a mild, crumbly Mexican cheese, lends a creaminess to the dish. These tacos were a big success!

photo 3 (1)

Feel free to customize to your preferences! I liked lots of cilantro and jalapeño, for heat, on my tacos. And a zingy squeeze of fresh lime!

photo 4 (1)

Grilled Portobello Tacos with Queso Fresco

Adapted from Bobby Flay and Cooking Light

  • 2 T Bobby’s Rub for Beef and Pork
  • 12 oz portobello mushrooms, stems removed
  • 1 red onion, quartered
  • 1 bell pepper, halved, seeds removed (any color)
  • 2 T canola oil
  • salt and pepper
  • 1/2 tsp garlic powder
  • 8 taco-size flour tortillas
  • 1/3 cup cilantro, chopped
  • 1 jalapeno, minced (seeds removed, if preferred)
  • 1 cup queso fresco, crumbled
  • 1/2 cup salsa verde
  • lime, cut into wedges
  1. Preheat grill.
  2. Prepare Bobby Flay’s Rub. Set aside 2 T and store the rest for another use.
  3. Brush all sides of the mushrooms with canola oil. Season gills with the 2 T of spice rub. Brush the onion and bell pepper with canola oil and season with garlic powder, salt, and pepper. Put the mushrooms spice-side down on the grill. Put the peppers on the grill and cover the grill. Grill the mushrooms, turning once, until a knife inserted in the thickest part meets no resistance, 4 to 5 minutes per side. Grill the peppers and onions until softened and lightly charred.
  4. Let veggies cool slightly. Removed charred skin from bell pepper and discard. Thinly onion, bell pepper, and mushrooms.
  5. Heat flour tortillas on grill (should take less than a minute each).
  6. To assemble tacos: fill with veggies (portobellos, bell pepper onion), top with cilantro, minced jalapeno, queso fresco, and salsa verde (divide toppings evenly between tacos, to taste). Serve with lime wedges.

My rating: 8.7/10

What a fantastic, light, and healthy summer meal! I think I will be missing these, come winter. I guess we’ll just have to make them again soon!

5 thoughts on “Grilled Portobello Mushroom Tacos with Queso Fresco

  1. Pingback: What I’ve Been Nomming Lately // August 10, 2014 Edition | Meg Goes Nom Nom

  2. Pingback: Huevos Rancheros with Queso Fresco | Meg Goes Nom Nom

  3. Pingback: Top Dinner Entrée Recipes of 2014–Part II | Meg Goes Nom Nom

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s