Mushroom Tacos
Meaty mushrooms make a tasty vegetarian filling for these easy Mushroom Tacos. The perfect Taco Tuesday dinner, they come together in under 30 minutes and they’re full of big, bold Tex-Mex flavor.
Why You’ll Love This Easy Mushroom Tacos Recipe
- The Steak of Mushrooms. You can use any kind of mushrooms for these mushroom tacos, but I’m a big fan of portobellos for their satisfying meatiness and umami punch. They’re known as the steak of mushrooms for good reason! (Okay, you might not mistake these for Flank Steak Tacos, but I promise, they’re fantastic.)
- Lightning Fast. These mushroom tacos are done lickety-split, with just a few minutes of prep work and 10 minutes of cooking time. Is this real life?!
- Customizable. The thing I love most about tacos is that everyone can choose their own adventure with their favorite toppings. Options? Endless! As written, these are vegan mushroom tacos, but add cheese and they’re vegetarian.
How to Make Mushroom Tacos
The Ingredients
- Mushrooms. Portobello mushroom caps for maximum meatiness, or use cremini (which are literally a smaller version of portobellos, hence their other name, baby bellas) or a mix of mushrooms.
- Low-Sodium Soy Sauce. Soy sauce in mushroom tacos? Yes! Soy sauce and mushrooms are BFFs, and it does a great job emphasizing that umami flavor.
- Seasonings. Garlic powder, chili powder, ground cumin, black pepper, and chipotle chile powder if you’d like.
- For Serving. Warm tortillas, avocado or Guacamole, Pickled Red Onions, your cheese of choice, sliced radishes for crunch, cilantro, Pickled Jalapeños for some heat, etc.
The Directions
- Prep the Mushrooms. Scrape out the gills.
- Slice. Cut the portobellos into strips.
- Make the Seasoning Mixture. Whisk 1 tablespoon of oil with all of the other ingredients for the filling.
- Season. Pour the seasoning mixture into a bowl with the mushrooms and toss to coat.
- Cook. Heat the remaining oil in a skillet set over medium-high heat. Cook the mushrooms in a single layer until they’re tender, deeply brown, and just beginning to get crispy on the edges.
- Assemble. Warm the tortillas, then add the mushroom taco filling and your favorite toppings. ENJOY!
What to Serve with Mushroom Tacos
- More Toppings. Go! To! Town! Try this Salsa Roja or Corn Salsa, drizzle on crema, add plant-based cheese or sour cream for vegan mushroom tacos, etc.
- Tex-Mex Sides. Make Grilled Corn into Mexican street corn, or just make this Mexican Street Corn Quinoa Salad.
- Rice and Beans. Add some protein to your dinner with Crock Pot Pinto Beans, then make a pot of brown rice and add a squeeze of lime juice and cilantro.
- Margaritas. Make your Taco Tuesday even more fun with this Grapefruit Margarita.
Recipe Tips and Tricks
- Wipe the Mushrooms Clean. Use a damp (but not wet) paper towel to gently wipe off any dirt or debris from your mushrooms. Avoid rinsing them under water, as this can make them soggy.
- Marinate the Mushrooms. You can get a start on these mushroom tacos by tossing the mushrooms with the seasoning mixture, covering the bowl, and refrigerating for up to a day. Now dinner’s even faster!
- Slice Uniformly. To ensure even cooking, slice the mushrooms to the same thickness.
- Don’t Overcrowd the Pan. Spread out the mushrooms in a single layer in the pan so they cook evenly and get crispy on the edges. If you have to, cook them in batches!
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Mushroom Tacos
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These easy mushroom tacos are the ultimate vegan weeknight dinner! They take just 25 minutes to make and they're full of bold Tex-Mex flavor.
Servings 2 –3 servings
Calories 144kcal
Ingredients
For the Mushroom Taco Filling:
- 4 large portobello mushroom caps or 16 ounces cremini or mixed mushrooms of choice
- 1 ½ tablespoons extra virgin olive oil divided
- 1 tablespoon low sodium soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper
- ¼ teaspoon chipotle chile powder optional
For Serving:
- Corn or flour tortillas
- Guacamole or sliced avocado
- Pickled Onions
- Feta or queso fresco cheese
- Thinly sliced radishes
- Chopped fresh cilantro
Instructions
-
If using portobello mushrooms, use a small spoon to scrape out and discard the gills. Cut into thin strips. If using other mushrooms, roughly chop or slice them. Place in a large bowl.
-
In a small bowl, stir together 1 tablespoon of the oil, soy sauce, garlic, chili powder, cumin, black pepper, and chipotle pepper. Pour over the mushrooms. With your hands, toss to coat the mushrooms as evenly as you can. They will seem quite dry.
-
Heat the remaining ½ tablespoon oil in a large skillet over medium-high heat. Once it’s hot and shimmering, add the mushrooms and spread them into a single layer. Saute, stirring occasionally, until the mushrooms are softened and brown and crisping in a few places, about 10 minutes.
-
Warm the tortillas in a dry skillet, your oven, or in the microwave. Fill with the mushrooms and add your favorite toppings to assemble the tacos. Enjoy immediately.
Notes
- Nutritional information is calculated for the filling only, as the type of tortilla and toppings you choose can cause a lot of variation.
- TO STORE: Refrigerate the mushroom taco filling in an airtight container for up to 4 days. Store toppings separately.
- TO REHEAT: Reheat in a skillet set over medium-heat or in the microwave until warmed through.
- TO FREEZE: The mushroom filling can also be frozen for up to 3 months in an airtight container or freezer bag. Thaw in the refrigerator before reheating and assembling the tacos.
Nutrition
Serving: 1of 2 | Calories: 144kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Potassium: 690mg | Fiber: 3g | Sugar: 4g | Vitamin A: 375IU | Vitamin C: 0.04mg | Calcium: 16mg | Iron: 1mg
Related Recipes
Mushrooms are the OG meat substitute! Try them in one of these recipes next.
