Grilled Portobello Mushroom and Farro Tacos


Main Dish
Grilled Portobello Mushroom and Farro Tacos

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Taco Tuesday will never be the same! Protein-packed, you’d never guess these tacos are vegetarian.

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Servings and Ingredients

Serves 6
1 c. Hy-Vee plain Greek yogurt
1 tbsp. fresh lime juice
½ tsp. Hy-Vee granulated sugar
½ tsp. Hy-Vee salt, divided
1 tbsp. chopped cilantro
¼ c. plus 1/2 tsp. Gustare Vita olive oil, divided
1 tsp. minced garlic
½ tsp. Hy-Vee ground cumin
½ tsp. Hy-Vee paprika
¼ tsp. chipotle chili powder
3 large portobello mushrooms, stems removed
2 medium Anaheim chiles
Hy-Vee black pepper
12 corn tortillas
1 ½ c. cooked Hy-Vee Select farro
1 ½ c. Hy-Vee Select medium corn & black bean salsa
1 c. Hy-Vee finely shredded Mexican natural cheese

Things To Grab

  • 2 small bowls
  • Large resealable plastic bag
  • Medium skillet


  1. Whisk yogurt, lime juice, sugar and 1/4 tsp. salt in small bowl until smooth. Fold in cilantro. Cover and refrigerate until ready to serve.

  2. Whisk 1/4 cup olive oil, garlic, cumin, paprika, chili powder and remaining 1/4 tsp. salt in a small bowl until blended.

  3. Place mushroom caps in a large resealable plastic bag; add marinade. Seal bag; turn several times to coat mushrooms evenly. Marinate at room temperature 10 to 15 minutes.

  4. Preheat a charcoal or gas grill for direct cooking over high heat. Brush chiles with oil. Season lightly with pepper. Grill chiles 6 to 7 minutes or until just tender and starting to blister, turning once halfway through. Cool slightly. Cut into 1/4-in.-thick strips.

  5. Reduce grill setting to medium-high, if possible. Remove mushrooms from marinade; discard marinade. Grill mushrooms on lightly oiled grill grate for 10 to 11 minutes or until tender, turning once halfway through. Cool slightly. Cut into 1/4-in. thick strips.

  6. Heat medium skillet over medium-high heat for 1 to 2 minutes. Heat tortillas, one at a time, in skillet for 1 to 1-1/2 minutes or until warm, turning halfway through. Wrap in foil to keep warm.

  7. Spoon 2 Tbsp. farro onto each tortilla. Top with mushrooms, chiles, salsa and cheese. Drizzle with yogurt crema before serving. Serve immediately.

Nutrition facts


390 Calories per serving

Amounts Per Serving

  • Total Fat: 17g
  • Cholesterol: 20mg
  • Sodium: 660mg
  • Total Carbohydrates: 45g
  • Protein: 16g

Daily Values

Iron 6%
Calcium 20%
Vitamin D 0%
Potassium 10%