I love meat. There’s just no getting around the fact that for many people meat is BBQ. Over the past year or so I’ve been trying to expand my grilling horizons with some Meatless Monday dishes and the mushroom tacos were both easy to fix and quite filling.
All you need to do is slice and remove the seeds and veins from two poblano peppers, slice some red onion. Also remove the gills from a couple portobello mushroom caps and cut them into large, thick slices.
Place all the veggies in a bowl and drizzle them with a little olive oil.
Place them on the grates and grill them until done. Don’t worry about the darkness of the poblanos. Once the veggies are done rough chop them and put them in a bowl. Sprinkle with a little cumin and cover while you heat the tortillas.
When the tortillas are done fill them with the veggie mixture and your normal taco toppings. I used a little cilantro and some salsa.
Simple…simple…simple! Give them a try.