HARISSA PORTOBELLO MUSHROOM "TACOS" #VEGAN #VEGETARIAN
These harissa portobello tacos are made with collard greens rather than tortillas! They make a solid sans gluten and vegetarian dinner! I have epithets for all my preferred individuals at the ranchers showcase.
There's Salad Lady, who gives me a decent tongue-lashing when I skirt the market two weeks straight; Microgreens Guy, who's suuuper energetic about his dear little greens; Strawberry Lady, who consistently has the best, juiciest strawberries of the market; Salsa Man, who salsas to the best Reggaeton while going out examples of his zesty salsa (truly, he salsas for his salsa); and Mushroom Lady, who sells the most bright collection of 'shrooms I've at any point seen. I'm going to miss these individuals when I move to Sacramento.
Mushroom Lady carried some great stuff to the market a couple of ends of the week prior. Like a lost mariner delighted by Siren's tunes, my eyes were transfixed on two of the greatest, most excellent portobellos I've looked at. They were about the size of my head, and they were unfathomable. Those portobellos turned into mine in a hot second.
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 :
- Remove the stem of the portobellos. Rinse mushrooms and pat dry.
- 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.
- 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.
- Rinse collard greens. Chop off the tough stems and set aside.
- 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.
- Turn off the heat and let the mushrooms rest for 2 to 3 minutes before slicing.
- 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.
For more detail : https://bitly.is/33c8Y2P
