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 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Hilah Johnson
  • Yield: 4 1x
  • 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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 on January 14, 2016 at 6:29 pm

    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. Darren on January 16, 2016 at 7:53 pm

    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. Diana on January 17, 2016 at 5:34 pm

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

    • Hilah on January 18, 2016 at 7:09 am

      No, it’s not. (And I posted a meat chili recipe about a month ago.)

      • Joanna on March 8, 2016 at 1:23 pm

        I love that you have vegetarian options!

        • Hilah on March 8, 2016 at 3:10 pm

          Thanks for letting me know, Joanna! I will do more in the future.

          • Sarah on March 23, 2016 at 7:55 pm

            I second that. I love the veg recipes, too! I’m about to make the portobello tacos, and I can’t wait to eat them. Luckily it’s a quick recipe, so I don’t have to wait long.

          • Hilah on March 23, 2016 at 7:59 pm

            Super glad to hear, Sarah! Enjoy! 🙂

  4. Beth on January 20, 2016 at 3:41 am

    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. 🙂 (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. 🙂 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.

    • Hilah on January 20, 2016 at 9:55 am

      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 … 🙂

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

      Lots o love,

  5. Diana on January 25, 2016 at 11:12 pm

    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 on January 29, 2016 at 9:11 pm

    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

    • Hilah on January 30, 2016 at 12:52 pm

      That’s so fucking rad, Garrett! Makes me really happy. Perhaps these tacos will be your gateway-mushroom? 😉

      • Pam Kush on December 20, 2019 at 7:06 am

        Picture shows cilantro topping on tacos. I put it in my cooking. Portobellos are great veg meals. Both the mushrooms and soy sauce contribute to the umani taste. My veg son and friends love this combo! Pam

  7. Garrett jacob on January 29, 2016 at 9:14 pm

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

  8. Jodi on August 4, 2017 at 4:04 am

    THANK YOU so much for delicious vegan recipes. Being vegan is the hardest thing in the world. And too many websites offer recipes with ingredients you’d never buy (or you have to spend half your savings on for one stupid teaspoon of whatever it is).

    • Hilah on August 4, 2017 at 7:16 am

      I’m SO happy you appreciate the recipes, Jodi 🙂 Working on some more vegan recipes now! <3

      • Jodi (again, sorry) on August 10, 2017 at 3:35 am

        I commented before I made these. Mea culpa.
        Hilah – these are phenomenal. Like OMG, these are mouth-orgasm amazing!!!!!!!!!!!!!
        I’ll be honest: I didn’t want to run out and buy cabbage so I just squeezed some lime onto each taco and tossed some lettuce in on top of each one. Still – to die for.

        I’m working on making my parents vegetarian by saving my favorite recipes – the ones that are so good that you would request them over, say, a BBQ Chicken sandwich (because they’re just that good). This way they’ll have an arsenal of recipes to turn that won’t even let them miss meat.
        This is one I’ll be passing along.

        Damn you’re awesome. <3

        (PS: To get the mushrooms cooked through, after several minutes I ended up pulling them from the pan, slicing them, and returning them to the pan to finish. What did I do wrong that they wouldn't cook as caps? It ultimately didn't matter, but I'm curious.)

        • Hilah on August 10, 2017 at 10:44 am

          I’m SOOO happy, Jodi! I love this recipe, too, and I’ve also made it with quartered button mushrooms instead of portobellos, for future reference.
          As for the time it takes to cook the mushrooms, that will vary according to how hot your stove runs and how big your mushrooms are. I don’t think it’s anything you did wrong. And honestly, slicing them and returning to the pan probably made the seasoning get more “in” there, so maybe yours even turned out better than mine! 🙂

  9. Ryus on September 7, 2022 at 11:18 am

    I made these except didn’t have any cabbage. I just cooked the portobello mushrooms with some onions and red chard instead and still turned out delicious.

    • Hilah on September 11, 2022 at 9:01 am

      Great to hear that, Ryus!

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.