These portobello mushroom tacos aren’t just for vegetarians! Learn how to make portobello tacos that are so delectable, so filling and delicious, that you’ll never miss the meat.
Mushrooms are one of the best meat replacements for a meatless dinner. They are textural, savory and full of earthy flavor in each bite.
These Portobello tacos are nutritious and oh-so-flavorful. I think you’re going to love them!
Tacos are the ultimate weeknight meal in our house. In fact, we love tacos any night of the week. In our efforts to create simple, healthy meals that everyone will enjoy, we have been spicing things up with veggie tacos lately!
Vegetables can be tricky when it comes to the kids, of course. While ours aren’t terribly picky, they aren’t always so sure about trying new things. Luckily, these Portobello tacos were a hit with everyone!
If you’ve been reading along, you know how much we love tacos around here. Try my chicken tacos, the BEST beef tacos you’ve ever had, chorizo tacos, mini tacos, steak tacos, and breakfast tacos, too.
Topped with a fabulous Chipotle Aioli, these are as spicy (or not!) as you’d like them to be. Everyone can choose their own toppings and we can all feel good about this dinner.
I hope you enjoy these Portobello mushroom tacos! Use the drop down Table of Contents feature to navigate this post with ease.
Why You’ll Love these Portobello Mushroom Tacos
- Delicious
- Wholesome
- Fast and Easy
- Customizable
Portobello Taco Ingredients and Substitutions
- Mushrooms – sliced, any type
- Olive Oil – We tend to use Extra Virgin Olive Oil here, but use whatever you have on hand!
- Salt and Pepper – Fresh Cracked is always best.
- Tortillas – We used corn tortillas for our Portobello tacos, but use whatever kind you’d like!
- Chipotle Aioli – This topping takes these mushroom tacos over the top!
- Cotija Cheese – Or your favorite shredded or crumbled cheese, of course. Learn more about the best cheeses for tacos (and beyond)!
- Toppings – Sliced avocado, pickled onions, sliced jalapenos, cilantro and more!
Variations
- Switch up the mushrooms! Try baby bellas, button mushrooms, Shiitake and more.
- For a spicier flavor profile, use homemade taco seasoning or fajita seasoning on your mushrooms before roasting.
How to Make Roasted Mushroom Tacos
- Preheat oven to 425 degrees and line your baking sheets with parchment paper.
- Slice the mushrooms, adding them to the sheet pans. Add a little olive oil and salt and pepper (or taco seasoning) before placing in the oven.
- Roast for 15-20 minutes, watching carefully so the mushrooms don’t burn.
- Warm tortillas and top with chipotle aioli, veggies, cheese, cilantro, sliced avocado and jalapenos, with a squeeze of fresh lime – or any of your favorite toppings!
Tips
- Try different mushrooms to figure out what your family likes the best! They might just surprise you.
- These Stainless Steel Taco Holders make topping and serving easy.
- Tacos make an excellent appetizer and party food too. Set up a taco bar with a variety of toppings and let your guests enjoy.
- Squeeze a lime over the top of your tacos for a delicious burst of citrus flavor.
- Don’t forget a skinny margarita – what could be better?
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Taco Toppings
Click through for an incredible comprehensive guide to the best taco bar suggestions! I suggest this fabulous Chipotle Aioli Recipe, but you can top these Portobello tacos any way you’d like!
- Guacamole
- Avocado
- Pico de Gallo
- Cilantro
- Sliced Radish
- Green Onions
- Diced Jalapeños
- Cotija Cheese
- Crema de Cilantro
- Creamy Salsa Guacamole
- Sour Cream – For an extra dose of flavor combine with Fiesta Ranch or Ranch Seasoning
Frequently Asked Questions
It’s not necessary to peel mushrooms. Use a clean paper towel or dish towel (or veggie brush) to help remove any remaining dirt.
Cremini mushrooms, are often marketed as baby bellas because that’s what they are- juvenile Portobello mushrooms. Baby Bellas are a dark brown color, and tend to be firmer than classic white button mushrooms.
Give the mushrooms a quick wipe with a damp paper towel or a very quick rinse if they do seem to be holding dirt. Mushrooms absorb water very easily, and if they are rinsed or soaked they will lose flavor.
How to Store
- At Room Temperature – These Portobello tacos can sit out at room temperature for up to two hours while serving.
- Refrigerate – You can refrigerate the roasted mushrooms used as the filling for these tacos for up to three days in an airtight container.
- Freeze – Freeze your leftover roasted Portobellos if you’d like. They can be stored in an airtight container for up to six months.
Serve With
Dietary Considerations
- Gluten Free (Choose corn tortillas or gluten free flour tortillas)
- Nut Free
- Vegetarian
More Tex Mex Recipe Inspiration
- Easy Chicken Nachos
- Cheese Quesadillas
- Side Dishes for Tacos
- Waffle Tacos
- Street Tacos
- Simple And Spicy Jalapeño Margaritas
Portobello Mushroom Tacos
Ingredients
- 16 ounces Mushrooms Portobello or your favorite (sliced)
- 1 tablespoon Olive Oil Extra Virgin
- Salt and Pepper Fresh Cracked is always best.
- 8 Tortillas Corn (or flour)
- Toppings Detailed below
Instructions
- Preheat oven to 425 degrees and line your baking sheets with parchment paper.
- Rinse, pat dry and slice the mushrooms, adding them to the sheet pans. Add a little olive oil and salt and pepper (or taco seasoning) before placing in the oven.
- Roast for 15-20 minutes, watching carefully so the mushrooms don’t burn.
- Warm tortillas and top with Chipotle Aioli, veggies, cheese, cilantro, sliced avocado and jalapenos – or any of your favorite toppings!
Julie’s Tips
- Top with Chipotle Aioli for a flavor explosion!
- Squeeze a lime over the top of your tacos for a delicious burst of citrus flavor.
- More toppings: Cotija cheese, cabbage, lettuce, pico de gallo, guacamole, crema, and so much more!
- Store roasted mushrooms for up to three days in an airtight container after serving.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
