By Shantal Chase, Guest Blogger, Girl Meats Fork
In my relentless passion to improve my cooking skills and simply make your taste buds jump for joy, I find myself charting quasi- familiar territory with vegetarian dishes.
I definitely fall into the Carnivore category. However, I brim with excitement when the seasons change and there is new produce for me to play with and create.
I chose Portobello mushrooms to be the heart of my vegetarian tacos because of their meaty consistency. I love to cook with chilies and you can almost always find a pinch of Chipotle if not a handful of them in one of my dishes.
Cheese is not a staple in all of my tacos, but a welcome addition in these spicy treats.
Lightly toasted pumpkin seeds add texture and a slight crunch for an added dimension.
Carte Blanche Gourmet: Veg Head Portobello Tacos
Hit the store and grab a pound of Portobello’s.
A couple tablespoons of butter (go ahead…you know you like it)
3 cloves of garlic, minced
2 teaspoons of chipotle puree
Finely chopped cilantro
S and P to taste
1 cup of Mozzarella
8 5 ½ Soft corn or flour Tortillas
Just a spattering of toasted pumpkins seeds for garnish
Cascabel Chili sauce to finish
Cabbage slaw with lemon oil and apple salad vinaigrette
Pop the stems off the Portobello and reserve the gills for later. Slice the mushroom in quarter inch thick strips.
Melt a couple tablespoons of butter.
Throw the mushrooms in the butter and shortly thereafter, the garlic and chipotle. Sautee until golden and still slightly firm. Add gills for flavor.
Place the mushrooms in the tortillas, sprinkle the cheese and add the toasted nuts. Top with a bit of slaw and chilie sauce.
Serve piping hot!
If you’re too lazy to make these, check us out at www.carteblanchegourmet.com and let us cater your next party!
