Vegan Portobello Mushroom Tacos

RatingDifficultyIntermediate

Who needs meat when you've got these delicious Keto, Vegan Portobello Mushroom Tacos? Full of flavor and guilt free!

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Yields3 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

 1 lb Portobello Mushrooms
 ¼ cup Spicy/Mild Harissa
 3 tbsp Olive Oil
 1 tsp Ground Cumin
 1 tsp Onion Powder
 6 Collard Green Leaves
 2 Ripe Avocados
 2 tbsp Tomatoes, chopped
 2 tbsp Red Onion, chopped
 2 tbsp Lemon Juice
 1 tbsp Cilantro, chopped
 Cashew Cream (to garnish)
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 marinating, prepare guacamole. Halve and pit the avocados and scoop out the flesh. Mash avocados and mix in chopped tomatoes, red onion, lemon (or lime) juice, salt, and cilantro. Set aside.

4

Rinse collard greens. Chop off the tough stems and set aside.

5

When the mushrooms are done marinating, 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 3 Minutes. Each side should be browned.

6

Turn off the heat and let the mushrooms rest for 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.

Nutrition Facts

Serving Size 2 Tacos

Servings 3


Amount Per Serving
Calories 405
% Daily Value *
Total Fat 34.4g53%
Saturated Fat 5g25%
Sodium 226mg10%
Net Carbohydrate 10g4%
Dietary Fiber 14g57%
Sugars 5.6g
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

 1 lb Portobello Mushrooms
 ¼ cup Spicy/Mild Harissa
 3 tbsp Olive Oil
 1 tsp Ground Cumin
 1 tsp Onion Powder
 6 Collard Green Leaves
 2 Ripe Avocados
 2 tbsp Tomatoes, chopped
 2 tbsp Red Onion, chopped
 2 tbsp Lemon Juice
 1 tbsp Cilantro, chopped
 Cashew Cream (to garnish)

Directions

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 marinating, prepare guacamole. Halve and pit the avocados and scoop out the flesh. Mash avocados and mix in chopped tomatoes, red onion, lemon (or lime) juice, salt, and cilantro. Set aside.

4

Rinse collard greens. Chop off the tough stems and set aside.

5

When the mushrooms are done marinating, 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 3 Minutes. Each side should be browned.

6

Turn off the heat and let the mushrooms rest for 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.

Vegan Portobello Mushroom Tacos

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