Portobello Mushroom Tacos with Charred Corn and Poblanos

If you’re a fan of what I do in these parts, I know you will love Pamela’s style—her recipes are healthy comfort food at its finest! Though I polished off a whole tray of White Bean Tahini Blondies at our joint celebration, when I was deciding what to serve you virtually, her portobello mushroom tacos caught my eye.

The ingredient list is simple and streamlined, but like everything Pamela does, you learn a few stealth techniques along the way. In this case, how to broil and peel a poblano pepper! The recipe calls for frozen charred corn, but since it’s almost the season, you can easily use fresh shucked corn on the cob and char it yourself on a hot grill.

In the name of only child individualism, I highly recommend serving these tacos with a host of accompaniments: quick pickled shallots, sliced avocado, and even some hot sauce for those feeling feisty.

Portobello Mushroom Tacos with Charred Corn and Poblanos

If you’re looking for a vegetarian, vegan or plant-based option for your next taco buffet, I highly recommend these portobello mushroom tacos with charred corn and poblanos. And if you’re looking for more California favorites to break out at your next dinner party (or weeknight dinner, for those with more than just three family members), pick up Pamela’s book!


Portobello Mushroom Tacos with Poblanos and Charred Corn

This recipe is adapted from Pamela Salzman’s new cookbook Kitchen Matters. I served my tacos with some organic corn tortillas, quick pickled shallots and avocado on the side (see note).

  • 4 Poblano peppers ((often mislabeled as “Pasilla peppers”))
  • 2 Tablespoon extra-virgin olive oil
  • 4 Portobello Mushrooms (, thickly sliced (about 1/2-inch thick))
  • 1 cup frozen fire-roasted corn or regular sweet corn kernels (, preferably organic, thawed or freshly cut from the cob)
  • sea salt
  • freshly ground black pepper to taste
  • ½ teaspoon ground cumin
  1. Preheat the broiler to high and position rack 6 inches below heat source. This is usually the second level. Place poblanos on a baking sheet and broil until blackened on all sides, turning every couple of minutes. Set aside in a bowl and cover for at least 15 minutes, or until cool enough to handle. Rub off the skin, remove the seeds, and thickly slice (about ½-inch thick).
  2. In a large skillet, warm the olive oil over medium heat. Add portobellos and sauté until tender, 5-6 minutes. Add the corn, sliced poblanos, a sprinkle of salt and black pepper to taste, and the cumin. Sauté until corn is warmed through. Taste for seasoning. Serve with warm corn tortillas and your desired accompaniments.

If you don’t mind one more step, doing a quick pickle on the shallots is a delicious way to upgrade them, especially if you don’t like the flavor of raw onion. Toss them with 1 tablespoon cider vinegar, 1 teaspoon honey, and 1/2 teaspoon salt and let them sit for 10 minutes while the mushrooms are cooking. You can also make up to 2 weeks in advance. Originally published on Feed me phobe.