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.
Flint can’t wait to get his hands on some mushroom tacos!
portobello mushroom tacos recipe
PrintPortobello Mushroom Tacos
- Yield: 4 1x
- Category: Vegetarian
- Cuisine: Mexican
Ingredients
Scale
- 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
Instructions
- 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.
- Combine slaw ingredients and set aside.
- 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.
- Warm tortillas and slice avocado. Cut mushrooms into about 6 slices each. Serve in tortillas with avocado, slaw and warm chipotle salsa.
22 Comments
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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.
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.
Is everything going to be vegetarian from now on? It’s been that way awhile. I’m not here for that.
No, it’s not. (And I posted a meat chili recipe about a month ago.)
I love that you have vegetarian options!
Thanks for letting me know, Joanna! I will do more in the future.
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.
Super glad to hear, Sarah! Enjoy! 🙂
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.
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,
H
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
🙂
Dude!
Hilah
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
That’s so fucking rad, Garrett! Makes me really happy. Perhaps these tacos will be your gateway-mushroom? 😉
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
Ooo
Ooo
And instead of soy sauce we used amino acids.
(Explosion noise)
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).
TY
TY
TY
<3
I’m SO happy you appreciate the recipes, Jodi 🙂 Working on some more vegan recipes now! <3
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.)
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! 🙂
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.
Great to hear that, Ryus!