Pulled Portobello Tacos
If you see someone in a grocery store buying all the portobello stems, that's us.
This is a new technique that we've developed while we were away -- pulled portobello stems as a taco filling. Utilizing the whole mushroom, we marinate, roast, pull/shred and cook with a bbq sauce to finish...
We start by cleaning and trimming the stems, then cutting them in half.
Then we marinate with a combo of molasses, ketchup, salt, pepper, smoked paprika and tamari.
Then we roast them at 400F for 10-12 minutes.
Finally we let them cool for 5 minutes and shred them. The best way is to hold the mushroom stem in your left hand, grab it at the top between your right thumb and index finger, pinch and pull it down into small strips.