Pulled mushroom tacos from the grill

Pulled mushroom tacos from the grill

Total: 1 hr | Active: 30 Min.
vegan, lactose-free
Nutritional value / person: 826 kcal
, Fat: 49 g
, Carbohydrate: 70 g
, Protein: 24 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Sunflower seed cream

200 g sunflower seeds
½ dl water
¼ tsp salt
1 tin chickpeas (approx. 120 g), rinsed, drained
2 tbsp lemon juice
1 tbsp olive oil
1 garlic clove, squeezed
salt and pepper to taste

To marinate the mushrooms

5 tbsp olive oil
3 tbsp dandelion spread
2 garlic cloves, squeezed
3 tsp dried rosemary
2 tsp sweet paprika
2 tsp ground cumin
2 tsp chilli flakes
400 g oyster mushrooms
½ tsp salt
8 wooden skewers, soaked in water

Charcoal/gas/electric grill

8 corn tortillas


2 sticks celery, thinly sliced
4 mini cucumbers, cut into slices
½ tbsp lemon juice
½ tbsp olive oil
salt and pepper to taste
½ bunch coriander, roughly chopped
4 tbsp fried onions
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How it's done

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Sunflower seed cream

Dry-roast the sunflower seeds in a pan. Place in a mixer or food processor together with the water and salt, then puree for approx. 5 mins. until the mixture is creamy. Add the chickpeas, lemon juice, oil and garlic, puree thoroughly once more, season.

To marinate the mushrooms

Combine the oil and dandelion spread with the garlic, rosemary and spices. Mix the mushrooms with the marinade, leave to infuse for approx. 15 mins. Season the mushrooms with salt and thread onto the skewers.

Charcoal/gas/electric grill

Cover and grill the skewers over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally. Grill the tacos for approx. 1 min. on each side. Slide the mushrooms off the skewers, pull apart using two forks.


Mix the celery, cucumber, lemon juice and oil, season. Spread the sunflower cream over the tortillas, add the mushrooms and vegetables, top with the coriander and fried onions.

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