Portobello mushroom Tacos

Portobello mushroom tacos video (scroll down for recipe)

I would say that these portobello tacos are a great vegetarian taco alternative … but they’re so much more than that. To hell with being an alternative, these are stand-alone delicious. Smoky, chewy portobello mushroom strips, creamy avocado, crunchy tart cabbage, and a tomato-chipotle salsa. Goodness gracious, these tacos have everything!

I highly recommend making this super simple chipotle salsa to go on top of these. You won’t regret it. But if you have nary an extra second to waste, use storebought salsa and don’t give it a second thought. Tacos will still be dope as hell.

For 20 more vegetarian recipes and videos, along with a 4-week vegetarian meal plan with shopping lists check out my Homestyle Vegetarian course.

BTS portobello tacos

Flint can’t wait to get his hands on some mushroom tacos!

portobello mushroom tacos recipe


Portobello Mushroom Tacos

5 from 3 reviews

  • Author:
  • Yield: 4
  • Category: Vegetarian
  • Cuisine: Mexican


  • 3 large portobello mushroom caps (about a pound)
  • 2 tablespoons oil, divided
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon soy sauce
  • Slaw:
  • 2 cups thinly shredded cabbage (about 1/4 head)
  • 1 teaspoon salt
  • 1 tablespoon lime juice
  • 8 corn tortillas for serving
  • Chipotle salsa
  • 1 avocado, sliced
  • lime wedges


  1. Trim the stems from the mushrooms and wipe the caps clean. Brush both sides with 1 tablespoon oil and sprinkle with dry seasonings evenly. Set aside.
  2. Combine slaw ingredients and set aside.
  3. Heat a skillet over medium-high heat and add remaining oil. Once hot, add mushrooms. Cover and cook for about 4 minutes on each side until soft and blackened. Sprinkle with soy sauce. Turn off heat.
  4. Warm tortillas and slice avocado. Cut mushrooms into about 6 slices each. Serve in tortillas with avocado, slaw and warm chipotle salsa.

For 20 more vegetarian recipes and videos, along with a 4-week vegetarian meal plan with shopping lists check out my Homestyle Vegetarian course.

portobello tacos


  1. The Other Randy says:

    Flint ain’t the only one who can’t wait! And I totally agree about portobellos not being an alternative to meat. I’m already drooling and I haven’t even watched the video, yet.

  2. Looks awesome. Going to make this sometime this week. Vegetarian tacos are underrated.

    Have you ever made a pepper vinegar? That’d be a recipe/ video I’d like to see b/c I’ve always wanted to make one but never gotten around to it.

  3. Is everything going to be vegetarian from now on? It’s been that way awhile. I’m not here for that.

  4. Hi, Hilah!! I’ve been watching your videos and making your recipes for a couple of years now. I just love the videos, my husband and kid and I always wait expectantly for them! I’m in love with Austin because of you (and ACL) and I’ve never even been there. πŸ™‚ (No matter you’re in LA now.) We also regularly play the blindfold version of put it in my mouth at my 5 year olds request. πŸ™‚ The best/worst thing she ever put in my mouth was a huge spoonful of smoked, ground chipotle pepper. O_o

    So, to the point. I’ve been wondering what kind of corn tortillas you buy. We’ve made them with masa flour a few times, but sometimes I’m lazy and I just want to buy them. So far, I don’t think the store bought ones taste very good. (Or edible really.) I do live in Ohio, so everything is cold and bleak and bland here, but, anything is possible with the internet, right?

    Lots of Love,
    Beth in Ohio

    P.S. My husband got me The Breakfast Taco Book; I never really lived until I tasted migas. Breakfast magic. That’s what you bring to the table, Hilah. Breakfast magic.

    • Hi Beth!

      This is actually a great question! I’ve never done a taste comparison but I think I should soon. I’ve been buying the Guerrero brand lately and I like them fine. Can I ask how you are reheating them? With any storebought corn tortillas, I think they are best heated on a dry skillet, flipping a few times until they are soft and maybe getting a little crispy around the edges. If you go the microwave or oven route, splash a little water on a stack of them before heating. That helps soften them and freshen them up. But seriously this is a great idea for a vlog … πŸ™‚

      And I’m so happy you finally got some migas magic in your life!

      Lots o love,

  5. Sorry about that snarky veggie comment I made before. I guess I was in bad mood that day. Probably my husband’s fault. I love your recipes. Can’t stay away. Xoxo

  6. Garrett jacob says:

    This was awesome!
    Turned out great!
    I dont even like mushrooms
    But the mushrooms werent like super earthy and the texture was good.
    Salsa was insane.
    The only way i want salsa now
    Thank you so much

  7. Garrett jacob says:

    And instead of soy sauce we used amino acids.
    (Explosion noise)

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