Go Back
–+ servings
close up of roasted portobello taco
Print Recipe
4 from 2 votes

Roasted Portobello Tacos

These roasted portobello tacos are a quick and easy vegan weeknight dinner that comes together in just 40 mins! Made with cabbage slaw, pickled red onions, avocado, and chipotle mayo - they are packed with flavor and meal prep friendly!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 103kcal
Author: Denise Bustard

Equipment

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).
    portobello mushrooms tossed in seasonings
  • Roast - Spread mushrooms out evenly on a sheet pan. Roast for 20-25 minutes, until browned and roasted through.
    roasted portobello mushrooms on sheet pan
  • Assemble Tacos- Serve on tortillas with avocado slices, pickled onions, chipotle mayo and slaw.
    close up of roasted portobello taco

Video

Notes

  1. 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. 
  2. chili powder refers to the North American paprika-based blend and not pure powdered chiles. 
  3. nutritional information is for ¼ of the batch of roasted portobello mushrooms
Assemble Ahead But Don't Cook 
  1. 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!
  2. 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
  1. 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.
  2. Reheat in the microwave or frying pan until steaming hot, then serve in tacos as directed.
 

Nutrition

Calories: 103kcal | Carbohydrates: 7g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 315mg | Potassium: 633mg | Fiber: 2g | Sugar: 4g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg