Vegetarian Carne Asada
Say hello to bold, smoky flavors with this vibrant Vegetarian Carne Asada! Juicy portobello mushrooms take center stage, marinated in a zesty blend of fresh lime juice, orange juice, soy sauce, and aromatic spices like cumin, chili powder, and smoked paprika. Perfectly charred on the grill, these mushrooms deliver the same savory, grilled essence as traditional carne asada—without the meat. Finished with a sprinkle of fresh cilantro and crunchy red onions, these versatile mushroom strips make an excellent filling for tacos, burritos, or a hearty pairing with rice and beans. Ready in just 30 minutes of prep and cook time, this recipe is a flavorful and satisfying plant-based twist on a Mexican classic, perfect for vegetarians or anyone looking for a lighter take on this beloved dish.
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Recipe Information
Ingredients
- 4 pieces large portobello mushrooms
- 2 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 2 tablespoons orange juice
- 2 tablespoons soy sauce
- 2 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 0.5 cup fresh cilantro
- 1 small red onion
Instructions
Start by cleaning the portobello mushrooms with a damp cloth to remove any dirt and debris. Carefully remove the stems and gills from the mushrooms using a spoon.
In a large bowl, whisk together the olive oil, fresh lime juice, orange juice, soy sauce, minced garlic, ground cumin, smoked paprika, chili powder, black pepper, and salt.
Place the cleaned portobello mushrooms in a shallow dish or resealable plastic bag. Pour the marinade over the mushrooms, ensuring they are well coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, up to 1 hour for maximum flavor absorption.
While the mushrooms are marinating, thinly slice the red onion and chop the fresh cilantro. Set aside.
Preheat your grill or grill pan to medium-high heat.
Once the marinating time is complete, remove the mushrooms from the marinade and let any excess drip off. Place the mushrooms on the grill. Grill each side for about 5 minutes or until the mushrooms are nicely charred and tender.
Remove the mushrooms from the grill and let them rest for a few minutes. Then, slice the mushrooms into thin strips.
Serve the grilled mushroom strips with freshly sliced red onion and chopped cilantro. They can be used as a filling for tacos, burritos, or served alongside rice and beans for a complete meal.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2536 mg | 110% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 16.3 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 98 mg | 8% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1995 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
