These simple mushroom tacos are a flavorful vegetarian taco option with roasted mushrooms and bold toppings!
If you've ever made vegetarian tacos that felt like something was missing, mushroom tacos solve that problem. When mushrooms are roasted properly, they develop deep, savory flavor and meaty texture that holds up perfectly in a tortilla.
Paired with creamy avocado, smokey chipotle may and bright pickled red onions, this combination delivers flavor in every bite.
Why you should try mushroom tacos
- Hearty: mushrooms, avocado and onions make a filling taco.
- Weeknight friendly: simple ingredients and straightforward prep make this an easy meal.
- Versatile: not feeling tacos? Instead of putting in tortillas add to a big bowl of rice and beans.
Key Ingredients
- Portobellos - we left the gills intact, but if you'd prefer, you can scoop them out with a spoon; other mushrooms such as cremini or button mushrooms work great in this recipe. 8 portobellos is roughly 680 grams/ 1.5 lbs.
- Chili powder - refers to the North American paprika-based blend and not pure powdered chiles.
- Pickled red onions - are made with just 5 simple ingredients! See how to make pickled red onions here.
- Slaw - use a bagged slaw mix as a shortcut; broccoli or traditional cabbage slaw both work great. We left it off for photos
- Avocado- see how to cut an avocado for the safest method.
FAQ
YES! In fact, that sounds like a great idea! We recommend a vegetable grilling plate to stop your veggies from falling between the grates of your grill.
This recipe hasn't been tested in the air fryer, but I bet they'd be great! Our recipe for air fryer mushrooms has incredible flavor, and they cook up to be really tender and yummy. Note that air fryer portobellos would have different cook time since they're a different type of mushroom and larger than the brown/cremini mushrooms used in our air fryer mushrooms recipe.
I rinse off any loose dirt and use a damp paper towel to clean the mushrooms completely. This will also work with baby bellas or crimini mushrooms.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Vegetarian Tacos
Video
Ingredients
- 8 portobello mushrooms washed and sliced into ½ inch strips; see note 1
- 2 tablespoons olive oil
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder note 2
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon red pepper flakes optional; for spicy kick
To serve
- tortillas
- pickled onions
- avocado slices
- chipotle mayo
- slaw
Instructions
- Prepare- Heat oven to 425°F. Toss sliced mushrooms with olive oil, then in onion powder, garlic powder, chili powder, ground cumin, salt, and red pepper flakes (if you choose to use them).
- Roast - Spread mushrooms out evenly on a sheet pan. Roast for 20-25 minutes, until browned and roasted through.
- Assemble Tacos- Serve on tortillas with avocado slices, pickled onions, chipotle mayo and slaw.
Tips:
- we left the gills intact, but if you'd prefer, you can scoop them out with a spoon; other mushrooms (cremini, button) work great in this recipe. 8 portobellos is roughly 680 grams/ 1.5 lbs.
- chili powder refers to the North American paprika-based blend and not pure powdered chiles.
- nutritional information is for ¼ of the batch of roasted portobello mushrooms
- Mix the mushrooms, oil and spices ahead of time and refrigerate for up to 4 days. Note: the mushrooms will brown while storing but they roast up great!
- When ready to cook, spread out the mushrooms on a sheet pan and roast. You might want to roast on convection if you've meal-prepped the mushrooms ahead, as they put off extra moisture after sitting in the fridge.
- Cook as directed, then store leftovers in the fridge in an airtight container for up to 4 days. You will likely want to store the portobellos separately from the other ingredients to ensure freshness.
- Reheat in the microwave or frying pan until steaming hot, then serve in tacos as directed.
Nutrition Information
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Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
Megan says
How is chipotle mayo Vegan?
Denise Bustard says
Hi Megan, thanks for your concern. There are several vegan mayo options available at the grocery store.