Grilled Portobello and Farro Tacos With Cilantro-Lime Cream

Makes 6 Servings

  • Total Time: 75
  • Prep Time: 45
  • Cook Time: 30

Meaty and protein-packed, you’d never guess these tacos are vegetarian. That’s because we’ve combined cumin and chipotle-marinated portobellos with farro to create these warm tortilla-wrapped treats. Topped with a zingy cilantro-lime crema, you’ll be wishing every day was Taco Tuesday with this mushroom tacos recipe.



1/4 cup olive oil

1 teaspoon minced garlic

1/2 teaspoon ground cumin

1/2 teaspoon sweet paprika

1/4 teaspoon ground chipotle chile powder

1/4 teaspoon salt



3 large portobello mushrooms, stems removed

2 medium Anaheim chiles

1/2 teaspoon olive oil

Salt and pepper

12 corn tortillas

1 1/2 cups cooked farro

1 1/2 cups Black Bean & Corn Salsa (see recipe) or your favorite salsa

1 cup shredded Mexican blend cheese

Cilantro-Lime Crema (see recipe)


Cilantro-Lime Crema 

1 cup plain Greek yogurt (fat level of choice)

1 tablespoon fresh lime juice

1/2 teaspoon sugar

1/4 teaspoon salt

1 tablespoon chopped cilantro


Black Bean & Corn Salsa 

2 ears fresh corn, shucked or 1 1/2 cups canned or frozen corn

1 can (15 ounces) black beans, rinsed, drained

3/4 cup diced tomato

1/3 cup diced red onion

2 tablespoons chopped cilantro

1 tablespoon fresh lime juice     

1/4 teaspoon salt




  1. For marinade, whisk all ingredients in a small bowl until blended.
  2. For tacos, place mushroom caps in a large food-safe resealable plastic bag. Add marinade; seal bag and turn several times to coat mushrooms evenly. Marinate at room temperature 10 to 15 minutes.
  3. Preheat grill to high. Brush chiles with oil. Season lightly with salt and pepper. Grill chiles, turning once, until just tender and starting to blister, about 7 minutes. Cool slightly. Cut into 1/4-inch-thick strips.
  4. Reduce grill setting to medium-high. Remove mushrooms from marinade; discard marinade. Grill mushrooms on lightly oiled grill grid, turning once, until tender, about 10 minutes. Cool slightly. Cut into 1/4-inch thick strips.
  5. Heat tortillas one at a time in a pre-heated skillet. Wrap in aluminum foil to keep warm.
  6. Spoon 2 tablespoons farro onto each tortilla. Top with mushrooms, chiles, salsa and cheese, dividing evenly. Drizzle with Cilantro-Lime Crema before serving, if desired.


Cilantro-Lime Crema

  1. Whisk yogurt, lime juice, sugar and salt in a small bowl until well combined. Fold in cilantro. Cover and refrigerate.


Black Bean & Corn Salsa

  1. Preheat grill to high. Grill corn on the cob, turning occasionally, until lightly charred and tender, about 10 minutes. Cool slightly. Cut kernels from cob with a knife.
  2. Combine corn and remaining ingredients in a medium bowl; toss mix well.


Cilantro-Lime Crema nutrition information per serving (2 tablespoons) using 2% yogurt:  24 calories; 1 g total fat, 0 g saturated fat; 3 mg cholesterol; 83 mg sodium; 2 g carbohydrate; 0 g dietary fiber; 3 g protein

Black Beans and Corn Salsa nutrition information per 2 tablespoons: 28 calories; 0 g total fat, 0 g saturated fat; 0 mg cholesterol; 56 mg sodium; 5 g carbohydrate; 2 g dietary fiber; 2 g protein