I’ll admit it…I am a cooking show FANATIC! This one was loosely inspired by Bobby Flay. I’m not big into really spicy food (as Bobby is known for), so I tailored this recipe quite a bit.

These Portobello Tacos with Cucumber Ranch Dressing feature roasted peppers and onions and grilled portobello mushrooms. I use a bunch of different grill seasonings, but there are sooooo many blends out there – find one that suits your particular tastes. McCormick Seasonings have a new line called GrillMates that I really like. Still, I tend to mix those with Mrs. Dash seasoning as well. Tried and true for me 🙂

You can certainly use an outdoor grill, but for these, I just heat up my grill pan. It’s 110 degrees outside here in Arizona right now. I definitely don’t want to be standing over a hot grill 🙂 I just brush the first side of the portobello mushroom with a bit of canola oil and sprinkle my seasonings on. I grill that side and just prior to flipping, oil and season the second side. I only flip once, so be sure to give the first side enough time to cook. It should just be starting to get tender before you flip.

I roasted red, yellow and green peppers in my toaster oven along with onions. You could also add garlic. Lightly toss with oil before roasting. They should be slightly charred and very tender. Season with salt if you feel it needs it.

While they are roasting, prepare the cucumber ranch dressing. I like it because it provides a cool contrast without an overpowering flavor.

We doubled up two soft corn tortillas and garnished with a bit of parsley. You could use cilantro. I personally don’t love it, so I always exchange it out for parsley in pretty much every single recipe 🙂

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