These roasted portobello tacos are a quick and easy vegan weeknight dinner that comes together in just 40 minutes! Top with cabbage slaw, pickled red onions, avocado, and chipotle mayo. These are SO flavorful and can be prepped ahead.
From portobello fajita vegan meal prep to lasagna stuffed portobello mushrooms and these roasted portobello tacos - there are endless options to enjoy portobello mushrooms.
Roasted portobello tacos are a favorite meal prep recipe in our home; they are so yummy! Packed with flavor thanks to the spices, pickled red onion, chipotle mayo, and roasted mushrooms - you'll want to test this recipe for your next taco Tuesday!
Best of all, you can meal prep roasted portobello tacos by mixing up the mushroom and spices ahead and storing the freezer (more on that below). With many different serving options and variations - this recipe is sure to be a winner for the mushroom lovers in the crowd!
Reasons You'll Love This Recipe
- roasting portobellos gives them a delicious meaty texture that has incredible flavor
- they can be prepped ahead for easy meal prep lunches and dinners
- it's an easy, flexible recipe that comes together in just 40 minutes!
Recipe Video
Watch the video below to see how to make roasted portobello tacos! You can find more of my recipe videos on my YouTube channel.
Ingredient Notes
- 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.
step by step directions
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 baking sheet. Bake for 20-25 minutes, until browned and roasted through.
Assemble tacos
Serve on tortillas with avocado slices, pickled onions, chipotle mayo, and slaw. If you aren't vegan, top with cheeses of your choice, such as feta cheese, or cotija cheese.
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.
Roasted vegetables can become slimy after freeze/thawing, so we don't recommend freezing these roasted portobello mushrooms. Instead, meal prep them using the directions below.
It is up to you. I used the stems and cap. However, if you prefer simply pop the stem out and use only the portobello mushroom caps.
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.
Serving and Side Dish Options
- black beans - add in black beans for some plant-based protein! Black beans compliment the portobello mushrooms perfectly
- chickpeas - you could add these air fryer chickpeas as another option for plant-based protein and added crunch
- guacamole - swap avocado for homemade guacamole
- salsa - pico de gallo, homemade mango salsa, or store bought
- tortillas - swap flour tortillas for whole wheat, or corn tortillas
Meal Prep + Storage
Baked portobello mushrooms work well for meal prep if you prepare the ingredients ahead (similar to a marinade) to cook later. This recipe would not work well to freeze, as roasted veggies tend to become slimy and soggy upon thawing.
Assemble ahead, but don't cook
- 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.
Reheat meals
- 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.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Roasted Portobello Tacos
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.
Video
Nutrition Information
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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.