Roasted Balsamic Portobello Tacos with Gorgonzola Sauce
AuthorSo Damn Delish
These tacos are super easy to make and are topped with a homemade gorgonzola sauce. It’s like heaven in a taco.
For the Mushrooms
12 oz portobello mushroom caps, stems removed, and sliced 1/2 inch
2 large garlic cloves, chopped
2 Tablespoons Olive Oil
3 Tablespoons balsamic vinegar (any kind- we used white)
salt & pepper, to taste
For Gorgonzola Sauce
1 1/4 cup whole milk
1 Tablespoon butter
2 Tablespoons all-purpose flour
8 oz wedge gorgonzola, cut into cubes
For the Tacos
Toppings (your choice): freshly torn cilantro, sliced jalapeños, any kind lettuce, arugula, tomatoes, onions, radishes, chopped red cabbage, freshly squeezed lime juice
Heat oven to 400 degrees.
For the Mushrooms:
Combine garlic, olive oil, and balsamic vinegar to large bowl. Add sliced mushrooms. Toss to combine.
Lay out evenly on baking sheet lined with parchment paper or silicone baking mat. Salt and pepper as desired. Bake for 10-12 min, or until slightly soft.
Whisk butter, milk, and flour in small saucepan over medium-low heat until hot (careful not to boil/burn the milk).
Add 1/2 the amount of cheese, whisking constantly until smooth. Repeat with remaining cubes of cheese. Remove from heat. Serve immediately.
For the Tortillas:
Heat small saucepan over medium heat until hot.
Place tortilla in pan for 10-15 seconds (or until bubbling). Flip over and repeat with tortilla.
Repeat above steps until all tortillas are heated.
Place 3-5 slices of mushroom caps onto warmed tortilla. Pour desired amount of gorgonzola sauce on top of mushrooms.
Top with toppings of your choice. Serve.
- We like to use the large portobello mushroom caps because they are "meatier".- Don't overcook the mushrooms. You want them to have a nice "meaty" bite and you won't get that with soggy ones. - Leftover gorgonzola sauce? Stays good for up to 3 days in airtight container in fridge. Reheat using 1 Tablespoon of milk at a time (up to 3T) on med-low heat until desired consistency is reached. For a quick meal serve over whole wheat pasta with green peas!
Recipe by So Damn Delish at https://sodamndelish.com/roasted-balsamic-portobello-tacos-gorgonzola-sauce/