I love mushrooms in pretty much all forms. If you’ve been paying attention, this is actually the second recipe I’m posting for Mexican mushrooms; this is totally different because I made heavy use of the smoker. If you don’t have a smoker, you can skip the bits where you smoke the mushrooms and just jump straight to grilling them.
It’s a weird recipe, I’ve never marinated mushrooms before, but it totally worked.
Ingredients
2 pounds portobello mushrooms, washed, stems removed
6 cloves garlic
1 small red onion, peeled and roughly chopped
1/4 cup lime juice
1 teaspoon ground cumin
1 teaspoon ground black pepper
2 tablespoons oil
1 teaspoon kosher salt
Corn tortillas, onion, cilantro, chihuahua cheese, crema, and salsa for serving.
Directions
First, make the marinade. In a blender, combine the garlic, onion, lime juice, cumin, pepper, oil, and salt and puree until smooth.
Place your mushroom caps on a large pan. Using a spoon, smear both sides of the mushrooms with your marinade. Cover and let sit for at least an hour to absorb the flavors.
When you’re ready to cook, heat your smoker to 180 and smoke the caps, gill sides up, for an hour. Now they’re smoked, and you just have to cook them.
If you’re using a smoker, bring the heat up to 450 and grill for 10-15 minutes until cooked through. If you’re just using a regular grill, jump straight to this step. Remove the mushroom caps and let them rest for ten minutes, then slice them into strips.
Now you can assemble your tacos! I eat it with onion, cilantro, hot sauce, cheese, and crema, but that’s up to you, I’m certainly not going to judge what a person wants to put on their taco.
eatbensmeat 