BBQ MUSHROOM TACOS

AD Get your BBQ tongs at the ready and check out @tescofood Tesco Real Food’s range of inspiring recipes. There’s something for everyone including lots of sizzling vegan options like these tacos 🙌 Tesco Real Food helps you make the most of the barbecue season, bringing you a huge range of grill-friendly dishes at great prices.

I cooked up the BBQ Mushroom Tacos last weekend and they went down an absolute treat 😍

The recipes are super easy to make and get your creative cooking juices flowing — perfect if you’re lacking inspo 💥

Swipe for BBQ-y mushroom goodness… #4 is guaranteed to make you hungry 🤤📸

Serves 4
250ml bottle BBQ sauce
150ml vegan IPA
½ red onion, thinly sliced
1 tbsp vegetable oil, plus extra for greasing
2 x 150g packs Portobello mushrooms, stalks removed
1 tsp smoked paprika
1 tsp ground cumin
8 crunchy taco shells
4 iceberg lettuce leaves, shredded
handful sliced jalapeños in brine
handful roughly chopped fresh coriander

For the smashed avo:
1 avocado, stoned and peeled
1 lime, juiced
½ red chilli, deseeded and finely dice

In a shallow dish, whisk together the BBQ sauce and beer. Set aside. Put the onion in a bowl of cold water; leave to soak.

Heat the oil in a heavy-based frying pan over a medium heat. Add the mushrooms, stalk-side down, and put a second, smaller heavy-based pan on top (make sure it’s clean) to flatten them. Fry for 2 mins, then flip the mushrooms, press down again with the smaller pan and fry for 2 mins more. Season, sprinkle the spices over both sides of the mushrooms and fry for 2 mins each side with the smaller pan pushed down on top.

Add the mushrooms to the marinade, turning to coat; leave to marinate for 15-20 mins until cool. Brush the BBQ with a little oil and grill the mushrooms for 2 mins each side.

Meanwhile, warm the taco shells on the BBQ. Mash the avocado with the lime juice, chilli and a pinch of salt.

Drain the onions. Slice the mushrooms into strips and divide between the tacos. Top with onions, lettuce, jalapeños and coriander. Serve with the avo and a drizzle of BBQ marinade.

Recipes From Nature

Hi, I’m Nina! I'm a culinary school graduate sharing easy, healthy recipes rich in seasonal produce and whole foods. Let's get cooking!