mushroom tacos

Vegetarian Mushroom Tacos. Healthy and flavorful vegan tacos made with tofu and baby bella, shiitake, or oyster mushrooms in a sweet and spicy Asian sauce.

Mushroom Tacos

olive oil (divided)

tofu Italian “sausage”

head green or red cabbage (cored and thinly sliced (about 8 cups))

baby bella (cremini) mushrooms (thinly sliced)

water

garlic (minced (about 1 1/2 tablespoons))

ginger

scallions

seasoned rice vinegar

hoisin sauce

soy sauce

chili

Warmed flour tortillas

Heat 1 tablespoon oil in a large, deep dutch oven or wok over medium high. Add the chopped tofu “sausage” or chicken/turkey sausage. Cook until brown on all sides, about 5 to 6 minutes. Remove to a plate and set aside.

Add the remaining 1 tablespoon olive oil. Once hot, add the cabbage, mushrooms, and 1/3 cup water. It will seem like a ridiculous amount of cabbage, but it will cook down significantly. Let cook until the cabbage is tender and the mushrooms are browned, soft, and have given up their liquid, about 15 minutes, stirring often at first so that the cabbage at the bottom of the pan browns but does not burn. If at any point the mixture starts to become dry and stick to the bottom, splash in a little more water as needed.

Add the garlic, ginger, and white and light green parts of the green onions. Cook, stirring constantly, until very fragrant, about 1 minute.

Add the sauteed tofu or sausage, rice vinegar, hoisin, soy sauce, chili paste, and remaining 2 tablespoons water. Stir until everything is warmed through and combined. Taste and adjust seasoning as desired. Stir in the peanuts and remove from heat and sprinkle with reserved dark green onions. Pile inside warm tortillas and enjoy hot with a sprinkle of extra peanuts.

The best mushroom tacos are made with portobello mushrooms, peppers, onions, and plenty of spices. This meatless taco recipe won't leave you hanging!

The Best Mushroom Tacos

portobello mushrooms caps

olive oil, divided

Worcestershire sauce or soy sauce

chili powder

salt

cumin

smoked paprika

onion,

sweet bell peppers,

juice of 1 lime

tortillas

toppings

To prepare the mushrooms, rinse them under water and rub your fingers along the dark &#8220;gills&#8221; on the underside to remove the gills. Remove any debris or dirt. Slice into 1/4 to 1/2 inch wide pieces.

In a small bowl, toss the prepared mushroom slices with 1 tablespoon of olive oil and the Worcestershire or soy sauce. Then add the chili powder, paprika, cumin, and salt, and stir to combine. Set aside.

Heat a large cast iron or non-stick skillet over medium-high heat.

Add the remaining 1 tablespoon of oil to the pan. Add the onion and peppers and cook, stirring often, until the vegetables are just starting to soften, about 5 minutes. Remove the vegetables from the pan.

Add the marinating mushrooms and all of the accumulated juices into the hot pan. Add a little more oil if needed. Cook until the mushrooms are tender, 4-5 minutes.

Returned the vegetables to the pan and cook until heated through. Cook until the vegetables are to your liking without overcooking. Adjust salt and pepper to taste.

 Add the juice of one lime and stir to incorporate.

Remove from the heat and serve as you do other tacos, in a tortilla with all the toppings. Also makes a great topping for taco salad.

Sheet-Pan, Chipotle Portobello Tacos - smoky, spicy and "meaty"  - these VEGAN tacos are sure to satisfy even the most diehard meat-lovers!  Make them in 30 minutes!

Vegan Tacos with Smoky Chipotle Portobellos 

extra large portobello mushrooms

red bell pepper

onion – optional

Chipotle

garlic

coriander

Slice the portobellos into ½ inch thick wedges and slice bell pepper in to ½ thick strips. If adding onion, cut into ½ inch thick rings or half moons.

Place all on a sheet-pan lined sheet pan &amp; Mix marinade ingredients together in a small bowl.

Brush both sides of mushrooms liberally with the marinade, then remaining red bell pepper and onion lightly. Sprinkle portobellos with salt.  Roast 20 minutes or until portobellos are fork-tender.

While this is roasting, heat the beans any prep any additional garnishes. Pickled onions and Vegan cilantro Crema both take about 10 minutes to make. Or simply use avocado slices.

When ready to serve, warm the tortillas ( over a gas flame on the stove, or in a toaster oven) and spread generously with the refried black beans. Divide chipotle portobellos and peppers (and onions if used)among the tortillas. Top with Cilantro Crema, Poblano Salsa, or avocado, fresh cilantro and optional pickled onions.

This was fabulous!  I made it exactly as described and even my meat loving husband was impressed.

Wow! So delicious! We made these last night and they were honestly our favorite meal of the year. Excellent. Highly Recommend! (+ Try that quick-pickled onions tip! I'd never pickled before and that recipe is so quick, easy and to die for - YUM!)

This was so simple and SO delicious. I recently decided to incorporate more vegan meals into my diet and have made some truly awful dishes from vegan cookbooks. Thank you for an amazing meal!

These were just so delicious!!  I made the pickled onions (added radishes), and green cilantro sauce to go with it.  It was a huge hit at my house.  Thank you so much!!  I've been so confused about eating vegan without having no options.  Your web site came at precisely the right moment.  I cannot wait to try so many of your recipes.  Thank you!!!

Very easy to make and very good.  Made my own refried black beans, but still great stuff

This is delicious! This is the first full vegan recipe my mother and I have ever eaten. We decided to try out a plant based diet because we both needed a serious change for health reasons. We are excited to try more of your recipes. We made the cilantro crema to go with the tacos and it was just as yummy! Thank you for your post. Your recipes are going to help us transition so much easier than we had originally thought.

My husband loved this one! He loves chipotle so I just went heavy with it and he approved. I made my own refried beans and fresh corn tortillas and it was a divine dinner.

Wow! Easy recipe, fresh ingredients, and complex flavors!

Thanks Sylvia!These are amazing, big on flavour and texture and yet easy to prepare. Yumm,yumm,we loved it...Also had some Mexican Slaw left over from the other day,that went well with these tacos, too.

This is my favourite new recipe! The tacos are delicious, with lots of fresh flavour and contrasting textures. Be sure to make the pickled onions - they add colour, flavour and crunch.

We had a vegan friend visit and I decided to try this recipe. Omg. Really a delicious surprise. Usually when I try vegan meals I feel kind of hungry afterwards but this was so tasty and filing I am totally going to make it again! Thank you.

I HAVE MADE THIS SO MANY TIMES. THE BEST FLAVOR EVER XOXOX 
YOU WILL NOT REGRET MAKING THIS FOR DINNER OR LUNCH !!!

Hello
Recipe looks yum! I'm not a fan of mushrooms. Can you suggest a replacement?

I have found your recipes delicious with layers of flavors. This is one (of many) that works so well working from home - on my lunch break I chop the veggies (10 mins) and make the marinade (5 min). Then at dinner time, its just bake, pull out some salsa, chop up the avocado and serve. I also love the spice level on your recipes and this one is no exception - more flavorful than most plant based recipes.

Absolutely delicious. I used the pickled onion recipe and the cilantro vegan creme sauce. This meal is a definite addition to my meal rotation.

I wanted to make this for lunch, so put it on a bed of cabbage instead of tortillas. My husband asked if we could have it every week!

If you haven’t made this yet make your list now and prepare it for your next dinner. Hubby said “If vegan tastes like this I could support it!” Winner winner vegan dinner!

Follow up post:

So I received my first shipment from Misfit Market which included portobello, shiitake and oyster mushrooms as well as 2 red and 2 orange bell peppers. The first thing that came to mind was to make a triple batch of the marinade from this recipe. Today I used a handful of the roasted gold in a frittata with some Kalamata olives! Oh my, my, my!  Thanks for sharing this recipe.

My parents and I are trying vegan for 30 days for health reasons. My dad is a little spoiled, as my mom is Italian and a chef. I found this recipe and my dad must have said 5 times "THIS is delicious!!! This is DE-licious." Suffice to say, it was delicious, we will be making it again. Thanks for this recipe! I didn't take any pictures because we dug right in, but it was beautiful and so colorful!

One of my favorites!  That's exactly how I started eating vegan--I started small.  I was doing VB6 (vegan before 6!)  Which is super easy to do with plant based butter.  Almond butter sandwiches for lunch or hummus and veggies.

https://content.jwplatform.com/videos/BihaZLEL.mp4

A Video on How to make Vegan Portobellos Tacos, made with sheet-pan roasted portobello mushrooms are full of flavor! Smoky, spicy and “meaty’ these vegan tacos are hearty and delicious!

Vegan Chipotle Portobello Tacos

Taco Tuesday just got taken to a whole other level!! These mushroom potato tacos are loaded with flavor, healthy, and easily come together in under 30 minutes. 

Mushroom &amp; Potato Tacos

russet potatoes, cubed

avocado oil

oz baby bella mushrooms, sliced

oz shiitake mushrooms, sliced

white onion

garlic powder

pepper

paprika

oregano

vegan butter

juice from 1 lime

cilantro

sour cream

cheddar shreds

avocado

lettuce

salsa

jalapenos

Start by slicing your mushrooms, cubing the potatoes, and chopping your onion or shallot.

Add the potatoes to a large pot of cold, salted water. The water should be covering the potatoes by ~2 inches. Bring to a boil and cook for 15 minutes, or until you can easily stick a fork through the potatoes. Drain.

While the potatoes are boiling, heat a pan over medium-high heat. Add oil, shallot, mushrooms, soy sauce, and spices. Mix to combine then try to make it so the mushrooms are laying flat against the pan and not standing up. Leave the mushrooms untouched for ~5-7 minutes, then flip them over and cook until golden and their juices have evaporated (another ~5 minutes).

Push the mushrooms to one side of the pan and add the cooked potatoes, butter, lime juice, and cilantro. Roughly break up the potatoes with a wooden spoon or rubber spatula so potatoes are coated. 

Assemble your tacos. Divide the potatoes and mushrooms between 4-6 tortillas and add your favorite toppings and enjoy! 

Made these last night and they were so freaking delicious can't wait to have them again

I would never think to make this combination into a taco but it was SO GOOD and also super filling!  Adding this recipe as a go to for taco Tuesdays!

A shocking idea for tacos but they're seriously the best vegan tacos I've ever had.

Your taco night needs these vegan portobello mushroom tacos. They're filled with grilled portobello mushrooms, corn, peppers &amp; tons of flavor

Grilled Portobello Mushroom Tacos

Pompeian Organic Balsamic Vinegar

limes

black pepper

portobello mushroom caps

corn

bell peppers, sliced

black beans, drained and rinsed

red cabbage, thinly sliced

kimchi

jalapeño, thinly sliced

limes,

fresh cilantro, chopped

8-12 corn or flour tortillas

Preheat outdoor grill or a cast iron skillet

In a large bowl

or plastic bag, add balsamic vinegar, juice of 1/2 lime, chili powder, cumin, garlic powder, paprika, salt and pepper; stir to combine.

Add portobello mushrooms

; toss to coat mushrooms. Let them sit for at least 15 minutes, flipping and stirring the mushroom caps.

Remove corn husks. Using a grill pan, grill corn and bell peppers until browned, about 10-15 minutes. Rotate corn to brown on all sides. (If you don&#8217;t have a grill, sauté peppers until tender and browned, about 10 minutes. Place corn on a baking sheet, broil for 5 minutes, flip, then broil for 5 more minutes.)

Place mushrooms on the grill

, or a skillet. Cook for 10-15 minutes, until browned.

Add black beans, cabbage, and kimchi to individual bowls

When the vegetables are fully cooked, remove from grill or skillet. Slice mushrooms thinly. Cut corn off the cob. Place all vegetables on a serving plate.

Assemble your mushroom tacos

by placing a tortilla on a plate and adding mushrooms, bell peppers, corn, black beans, cabbage, and kimchi. Top with jalapeño slices, a squeeze of remaining lime juice, and a sprinkle of cilantro.

Lighten up with these mushroom tacos. Made with grilled portobello steaks and avocado mango salsa, these vegan and gluten-free tacos are the perfect light meal. 

Mushroom Tacos with Mango Avocado Salsa

Portobello Steaks ((4 large portobellos))

corn tortillas

avocado, (chopped)

mango, (chopped)

jalapeño,

cilantro, (minced)

salt, (to taste)

Begin by making the portobello mushroom steaks according to these instructions.

While the portobellos are baking, make the mango avocado salsa by mixing together the avocado, mango, jalapeño, lime, cilantro, and salt. Taste and adjust seasonings.

Add avocado oil to a small skillet and heat it over medium heat. Grill each corn tortilla for about 30 seconds per side until tortillas are warm, soft, and slightly charred. Remove from heat and set aside.

Once the mushrooms are done, remove them from the oven and cut them into 1/2&quot; slices. Assemble the tacos by placing 2-3 slices of mushroom on a corn tortilla. Top with 2-3 tablespoons of salsa and serve immediately.

This mushroom tacos recipe is a quick, easy, and delicious plant-based dinner! If you want your tacos to be spicy, brush the mushrooms with adobo sauce after you slice them. But if you&#039;re sensitive to heat, feel free to skip the adobo. The tacos are still great without it!

Portobello

Adobo sauce

corn or flour tortillas (warmed*)

Avocado salsa

Pickled red onions

Cilantro

Lime wedges (for serving)

Grill the mushrooms according to this recipe for Grilled Mushrooms.

For spicy mushrooms, brush the sliced mushrooms with adobo sauce.

Assemble tacos in the tortillas with the sliced mushrooms, avocado salsa, pickled red onions, and cilantro. Serve with lime wedges.

These satay mushroom tacos are not your traditional tacos! They are loaded with meaty mushrooms simmered in a buttery satay sauce. Infused with coconut milk, peanut butter, lemongrass, and spices, they are superbly seasoned and so easy to make!

Saucy Satay Mushroom Tacos

full-fat coconut milk

peanut butter

lime juice

shallot

lemongrass stalk

tsp each: turmeric, chili, coriander

tsp cumin

coconut sugar

tbsp sesame oil

15-18 cremini mushrooms (quartered)

Blend the sauce ingredients. To a blender, add the full-fat coconut milk, peanut butter, lime juice, shallot, garlic, lemongrass, spices, coconut sugar, and salt. Blend at high speed for about 20 seconds or until smooth. Taste and adjust saltiness and sweetness to your liking.

Slice the mushrooms. Clean the mushrooms and pat them dry. Cut off their feet and slice them into quarters (or slices, it doesn’t really matter).

Sauté. Heat the sesame oil in a large non-stick skillet over medium heat. Once hot, add the mushrooms and sautée for 3-5 minutes or until the mushrooms are tender.

Add the sauce and let simmer. Pour in the curry sauce and toss to coat the mushrooms with the sauce. Let simmer for another 5 minutes. Remove from the heat.

Warm the taco shells or tortillas. Warm the tortillas in a large non-stick pan for a few seconds over medium heat. Alternatively, you can slightly char the tortillas over an open flame.

Assemble. Fill the tacos with the saucy mushrooms, adding more or less sauce to your liking. Top with fresh cilantro or basil, sliced avocado, and thinly sliced red cabbage for crunchiness!

The mushroom filling can be stored for up to 3 days in the refrigerator.

These tacos were incredible! I made an all raw vegan version of it. I used purple cabbage for the taco shells. I doubled the recipe except for the coconut milk. I kept the coconut milk at 1/3 cup and doubled everything else, so my sauce could be a bit thicker. I garnished it with a hot spicy pepper, a little bit of green bell pepper, avocado, cilantro and lime. It was amazing, a winner!!!
Thank you, much gratitude.

Lovely Recipe 
Thank u so much for a yummy treat for our taste buds 
Really appreciate it

Made these tonight and they were delicious!

I always seem to have trouble with my peanut sauces. They're either too cloying, too vinegary, or just not very tasty.
This is by far the best peanutty sauce I've ever made... and it was so simple! I think I let it cook too long or too hot because my sauce did break - but didn't effect the flavor much. It was delicious. I will be using this sauce on lots of different things now that I you have shown me the way of Satay. Thank you! : )

I made these tacos today. Really good! I know you put a lot of time and effort into bringing us healthy and delicious recipes. Thank you, thank you.
Trina

Made this last night.  The sauce is fantastic!  Changed it up a bit, and added other vegetables along with the mushrooms.  Served it over quinoa instead of in a taco.  The family loved it!  The minute I tasted the sauce, I added more ingredients to the blender to make a double batch.  Thanks!  This was a homerun!

Thomas, this recipe was really nice.  A great Friday night after work light meal with a glass of wine and friends.

Thomas -  I got this recipe in my inbox this morning and had been wondering what to cook for dinner and this fitted what was left in the fridge.  I am not going  to lie to you -  THESE WERE FREAKING AMAZING - one of the nicest dishes I have ever eaten and when you consider how quick and simple it is how great is that.  The satay sauce was absolutely on point with the lemon grass hitting the right note and not too peanut buttery.  I could not stop eating it out the pan before the saucy mushrooms made it to the soft tacos and with the avo - delicious.  Seriously good, seriously quick and easy and just  so more-ish.  You outdid yourself with this one - thank you. Absolute keeper

Take off the meat and turn up the heat with this kicky Mushroom Tacos recipe made with portobello mushrooms, jalapeños, onion, and garlic. Serve on warm corn or flour tortillas and top off with black beans, corn, and creamy avocado. Garnish with tangy cilantro.

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Top 10 mushroom tacos recipes from across the web

The most viewed mushroom tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom Tacos

The Best Mushroom Tacos

Vegan Tacos with Smoky Chipotle Por...

Mushroom &amp; Potato Tacos

Grilled Portobello Mushroom Tacos

Mushroom Tacos with Mango Avocado S...

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Saucy Satay Mushroom Tacos

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The most viewed mushroom tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Mushroom & Potato Tacos