Make 16 tacos
9-10 large whole portobello mushrooms, (stems removed and chopped for cooking)
3 tablespoon balsamic vinegar
1 tablespoon liquid smoke
1 tablespoon dried thyme
1 teaspoon dried marjoram
3 cup corn kernels (I used an organic frozen variety)
1 red onion, diced
2 red bell pepper, thinly sliced
8-10 large leaves of collard greens, stems removed and roughly chopped
6 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon cumin
1 teaspoon smoked paprika
1 teaspoon ancho chile pepper
salt and pepper to taste
3/4 cup fresh cilantro
2 avocado, diced
16 corn tortillas (or small flour torillas)
Preheat oven to 400. Line a baking sheet with parchment paper. Arrange the Portobello mushrooms, bottoms up, on the sheet.
In a small bowl, mix together the balsamic vinegar, liquid smoke, thyme and marjoram. Drizzle over the mushrooms. Bake in the oven for 10-15 minutes (depending on how firm you want them). Remove and let cool until they are cool enough to handle.
While the mushrooms are in the oven, you can cook the veggies. Heat the olive oil in a large pan over medium heat. Add the onions and sauté until translucent. Add the garlic and sauté for one more minute. Add the bell peppers, corn, mushroom stems, cumin, smoked paprika, and ancho chili pepper, and mix to combine. Sauté until bell peppers start to get a little soft, about 5-7 minutes. Add salt and pepper to taste, then add the collard greens. Sauté until the collards just start to wilt (you don’t want them to get completely wilted). Toss in the cilantro, mix to combine and remove from heat.
Once the mushrooms are cool enough to handle, slice them, on a diagonal, into wide strips.
In advance, wrap 5-6 corn tortillas in a damp towel and microwave for 30 seconds on high. Spray both sides with cooking spray and drape corn tortillas over two wires of an oven rack and bake at 375 degrees for about 8 minutes until crispy. This will give you a great flat bottomed shell to make your tacos.
Divide the veggie mixture amongst the tortillas. Top the veggies with 2-3 slices of mushroom. Sprinkle the avocado chunks on top of each pile. You can also top with salsa or chipotle/sour cream sauce.
Check out all the classes that we used this recipe in: