30 Minute Harissa Portobello Mushroom Tacos

Hi lovelies!

I thought it was about time I shared another recipe post with you all. This is a DE-FREAKING-LICIOUS meal my sister made for our family about a week ago and I am just counting down the days until I can put it in my belly again.

I’m going to copy the actual recipe below and then add a few things, that I think would be a great addition to Lisa’s original recipe (but also it’s so good the way she has it, so don’t feel like you need to take any extra suggestions from me!)

INGREDIENTS

Portobello Mushrooms

1 pound (450g) portobello mushrooms

1/4 cup (60g) spicy harissa, or use a mild harissa

3 tablespoons olive oil, divided

1 teaspoon ground cumin

1 teaspoon onion powder

6 collard green leaves

Guacamole

2 medium ripe avocados

2 tablespoons chopped tomatoes

2 tablespoons chopped red onion

1 1/2 to 2 tablespoons lemon or lime juice

pinch of salt

1 tablespoon chopped cilantro

Optional Toppings

cashew cream

chopped tomatoes

chopped cilantro

INSTRUCTIONS

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 2 to 3 minutes. Each side should be browned.

6. Turn off the heat and let the mushrooms rest for 2 to 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.

NOTES

1. *To make the cashew cream, soak 1 cup of raw cashews overnight. Drain water and blend cashews with 1 cup of fresh water. Use cashew cream on the tacos as is or add a pinch of salt and lemon juice. You can also make 1/2 or 1/4 of the recipe.

2. If the harissa you are using is very thick, blend it with oil and add water one tablespoon at a time to thin it out. Be sure to adjust the seasonings too.

OKAY. Does that sound delicious or what??!! Trust me, it’s so good…and can we talk about how easy they are to make, too?? THE BEST.

So, here’s a few of my suggestions for this recipe, things that I think could add a little something special to all the goodness Lisa has going on here!

1. Wrap it in a tortilla and add some black beans and lettuce for more of an actual taco taste…this would technically make it no longer paleo….but no less delicious!
2. Cook up all the ingredients above as stated but then instead of wrapping it up in anything, put everything on top of a bowl of rice. Rice bowls are my JAM. This would again make it no longer paleo but those mushrooms with rice & guac??? UGH. YES.
3. Lisa suggested on her original post to wrap it up in a lettuce leaf, if you don’t have collard greens and I think that would be SO YUMMY!

Recipe and Cover Image belong to Lisa of Healthy Nibbles & Bits 

XOXO

-Bri