Harissa Portobello Mushroom "Tacos"

• Vegan
• Gluten free

• Produce

  • 2 Avocados, medium ripe
  • 1 tbsp Cilantro
  • 1 Cilantro
  • 6 Collard green, leaves
  • 1 tsp Onion powder
  • 1 lb Portobello mushrooms
  • 2 tbsp Red onion
  • 2 tbsp Tomatoes
  • 1 Tomatoes

• Condiments

  • 1 Cashew cream
  • 1/4 cup Harissa, spicy
  • 1 1/2 tbsp Lemon or lime juice

• Baking & Spices

  • 1 pinch Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on healthynibblesandbits.com

Description

Ingredients

• 1 lb (450g) portobello mushrooms
• 1/4 cup (60g) spicy harissa , or use a mild harissa
• 3 TBS olive oil, divided
• 1 tsp ground cumin
• 1 tsp onion powder
• 6 collard green leaves
• 2 medium ripe avocados
• 2 TBS chopped tomatoes
• 2 TBS chopped red onion
• 1 1/2 to 2 TBS lemon or lime juice
• pinch of salt
• 1 TBS chopped cilantro
• cashew cream
• chopped tomatoes
• chopped cilantro

Directions

• 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 marinading, prepare guacamole. Halve and pit the avocados and scoop out the flesh. Mash avocados and mix in chopped tomatoes, red onion, lemon juice, salt, and cilantro. Set aside.
• Rinse collard greens. Chop off the tough stems and set aside.
• When the mushrooms are done marinading, 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.