Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.

Portobello Mushroom Tacos with Garlic Chive Yogurt

Name: Portobello Mushroom Tacos with Garlic Chive Yogurt
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: Pre-Cut Portobello Mushrooms; Extra-Virgin Olive Oil; Coconut Aminos; Garlic Powder; Onion Powder; Cumin; Sea Salt; Small Tortillas; Coleslaw Mix; Jalapeno; Cilantro; Full-Fat Plain Greek Yogurt; Garlic Cloves; Fresh Chives

Recipe by Tina Gravalos

Ingredients

Time

10m

Serves

Portobello mushrooms are popular on a plant-based diet as they are an alternative to meat with their similar texture and “meatiness” when you bite into them. Portobello mushrooms are quite the superfood as they are nutrient dense. They are high in several B vitamins and minerals like selenium, phosphorus, copper, potassium, etc. In particular, selenium is an important mineral for thyroid function and copper helps with hormone balance.

Dinner

Vegan

Ingredients

2 6oz packages

Pre-Cut Portobello Mushrooms

5 Tbsp

Extra-Virgin Olive Oil

divided

2 Tbsp

Coconut Aminos

1 tsp

Garlic Powder

1 tsp

Onion Powder

1/2 tsp

Cumin

1/2 tsp

Sea Salt

divided

Small Tortillas

1 cup

Coleslaw Mix

Jalapeno

sliced

1/2 cup

Cilantro

1 cup

Full-Fat Plain Greek Yogurt

Garlic Cloves

minced

2 Tbsp

Fresh Chives

finely chopped

Instructions

In a medium mixing bowl, add the mushrooms, 2 tablespoons olive oil, coconut aminos, garlic powder, onion powder, cumin and ¼ tsp sea salt. Mix with hands.

In a large frying pan, heat 2 tablespoons of olive oil on medium heat. Add the sliced mushrooms and cook for 3-5 minutes per side, or until each side is golden brown. You might need to do 2-3 batches on the pan.

In a bowl, add the Greek yogurt, 1 tbsp of olive oil, garlic, chives and ¼ tsp sea salt, mix to combine.

Place tortilla on a plate and add 3-4 pieces of cooked portobello mushroom slices. Top with coleslaw mix, 2-3 jalapeno slices, cilantro and drizzle garlic chive yogurt on top.

Notes: For more flavour, marinate overnight or for at least 1 hour.

You can use any toppings you prefer. Avocado, tomato, corn, beans, cheese, etc.