We love cooking vegan Portobello Mushroom Tacos for friends and family. They're easy to make, fun to eat, and the smoky mushroom filling is a crowd-pleaser. Portobello mushrooms add a satisfying "meaty" texture. So, even meat-eaters can fall in love with these tacos too.
Serve these smoky mushroom tacos with your favorite toppings, like pickled onions, pickled jalapenos and guacamole. And, a refreshing cocktail never hurts! Pair with a Spicy Mango Margarita, Grapefruit Paloma, or Spicy Pineapple Margarita made with Jalapeno Simple Syrup.
Why you'll love this recipe
- Quick and easy: These tacos are so easy to make. And, they're ready in 25 minutes—perfect for weeknight dinners!
- Crowd pleaser: Tacos are great for a group because everyone can add their own toppings. These vegan mushroom tacos are so flavorful and delicious...they win over meat eaters too.
- Budget friendly: Portobello mushrooms make a satisfying and flavorful filling. And, they're a fairly inexpensive ingredient for taco filling.
- Great for meal prep: You can make an extra batch of smoky mushrooms in advance. Then, just reheat for quick tacos and taco bowls during the week.
Recipe video
Ingredients (and substitutes)
These easy smoky mushroom tacos are packed with flavor—thanks to pantry spices and canned chipotle peppers. Here are the ingredients you need:
- Mushrooms: Mushrooms shrink a lot during cooking because they lose moisture. Starting with large mushrooms, like Portobello, helps ensure there's enough surface area to absorb the delicious sauce. And, they'll still be juicy after cooking. While you could substitute smaller mushrooms, they're going to blend in with the toppings...rather than be the star of the show.
- Chipotle Pepper (in Adobo Sauce): This is the "secret" ingredient to infusing the mushroom filling with smoky and spicy flavors. It's sold in a small can and stocked near other Mexican ingredients, like hot sauce.
- Kale: Smoky mushrooms pair well with thinly sliced kale and lime juice. It's a fresh and delicious combo. Kale is also sturdy enough that it keeps as leftovers. We use lacinato kale (dino kale), but any kind of kale works. If you don't like kale, substitute shredded lettuce or leave out the greens entirely.
- Tortillas: Choose your favorite tortillas. We usually opt for corn tortillas to keep it gluten-free.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
How to make (step-by-step photos)
This mushroom tacos recipe is quick and easy. In fact, it takes less than 30 minutes to make! Here's what you need to do:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Explore other vegetarian tacos recipes: Air Fried Avocado Tacos and Crispy Squash Tacos.
Tips
- How to warm tortillas: You can heat tortillas individually in a dry skillet or directly over a gas flame. But, what if you want to warm a bunch of tortillas all at once? Then use the easy method from our cookbook, Evergreen Kitchen: "Wrap stacks of up to 6 tortillas in aluminum foil. Then, bake in a 425℉ (220℃) oven until warmed through (5 to 10 minutes)."
- Add salsa or sauce: These mushroom tacos are extra delicious served with Peach Mango Salsa, Chipotle Mayo, Red Chimichurri, or Jalapeno Ranch.
- Other toppings ideas: Consider adding Chili Lime Pepitas (for crunch!), hot sauces, pickled jalapenos, Pickled Red Cabbage, and/or shredded cheese.
- Pair with a Mexican-inspired cocktail: Try a Spicy Pineapple Margarita, Grapefruit Paloma, Spicy Mango Margarita, or Strawberry Jalapeno Margarita.
- Meal prep tip: You can make a big batch of the mushroom taco filling in advance. (You can also make the kale, guacamole, and pickled red onions ahead of time too).
- Transform leftovers: Instead of making more tacos, you could turn leftovers into a bowl (serve over rice) or a salad (toss with shredded lettuce).
Recipe FAQs
Adobo is a flavorful, smoky, and spicy Mexican sauce. It's made from chili, spices, and vinegar. Adobo is often combined with chipotle peppers and sold in a can.
You can buy Chipotle Peppers in Adobo Sauce from most grocery stores. It's sold in a small can—and stocked with other Mexican ingredients. In this mushroom taco recipe, you'll need both the chipotle peppers and adobo sauce (from the same can).
We highly recommend using portobello mushrooms because they are large and "meaty". In a pinch, you could try substituting cremini, white button, or shiitake mushrooms. But, since they are smaller, be prepared to cook them for less time than the recipe indicates.
There's already protein in these mushroom tacos, but you could boost it by adding:
-Refried beans
-Stewed beans (or whole black beans or pinto beans)
-Toasted pepitas
-Greek yogurt buffalo sauce
-Shredded cheese
Yes you can! Store the components separately in the fridge for up to 2 to 3 days. Reheat as needed.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review below!
📖 Recipe
Smoky Portobello Mushroom Tacos
Ingredients
Citrusy Kale
- 1 cup thinly sliced kale (see note 1)
- 1 teaspoon grapeseed oil (see note 2)
- 1 tablespoon lime juice
Smoky Mushrooms
- 1 tablespoon grapeseed oil (see note 2)
- 1¼ lb sliced Portobello mushrooms (¼-inch / 0.6 cm thick)
- 1½ teaspoons cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon fine sea salt
- 1 tablespoon minced chipotle pepper + 2 tablespoons adobo sauce (from a can)
- 2 tablespoons lime juice
For Serving (see note 3)
- 12 small corn tortillas (warmed, see note 4)
- Vegan Guacamole
- Quick Pickled Red Onions (and jalapenos, for garnish)
Instructions
- Citrusy Kale: In a small bowl, combine 1 cup thinly sliced kale, 1 teaspoon grapeseed oil, and 1 tablespoon lime juice. Rub the kale with your hands to coat. Set aside to soften.
- Start Mushrooms: Heat 1 tablespoon grapeseed oil in a large skillet over medium-high heat. Scatter 1¼ lb sliced Portobello mushrooms into the hot oil, and cook until they're reduced by half and slightly browned, 6 to 8 minutes.
- Season mushrooms: Add 1½ teaspoons cumin, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon fine sea salt. Stir to coat. Add 1 tablespoon minced chipotle pepper + 2 tablespoons adobo sauce. Cook, stirring frequently, for 2 to 3 minutes to let the flavors meld. Stir in 2 tablespoons lime juice and cook for 1 minute. Remove from heat.
- Serve: Serve mushrooms with the kale and 12 small corn tortillas. Serve with Vegan Guacamole, Quick Pickled Red Onions, and any other garnishes (see note 3).
Notes
- Kale: De-stem the kale before slicing. We usually use lacinato (dino) kale. But, curly kale works too.
- Oil: You can substitute another neutral vegetable oil instead.
- Other garnishes (optional): Cilantro, lime wedges (for squeezing), Peach Mango Salsa, Chili Lime Pepitas, pico de gallo, etc.
- How to warm tortillas: You can warm tortillas individually on an open gas flame or in a skillet. Or, warm a batch of tortillas by wrapping stacks of 6 tortillas in aluminum foil, then bake in a 425℉ (220℃) oven until warmed through (5 to 10 minutes).
- Storage tips: Store kale, mushrooms, and other toppings separately in the fridge. Reheat mushrooms before serving. Use within 3 to 4 days.
Becca says
I've been making these tacos for years and they're still my fav!
bri says
Awh that's so great to hear, Becca! Glad you're still enjoying these tacos:) Have a great rest of your week!
Audrey H says
Loved these! I was looking for an easy vegan recipe for family taco night. We found it! These are going to become part of our regular rotation.
bri says
Hi Audrey! Yay so glad you tried this recipe. It's an oldie but a goodie:) Glad to hear your family loved it!
Carly says
Wow! These were so delightful and stupidly easy to make. Will make again, definitely
bri says
Hi Carly! We're thrilled you enjoyed these tacos! Thanks for sharing:)
Andrea says
We made these for a bigger group and they were a huge hit! Everyone loves taco night... We served them with their rainbow slaw recipe and it paired quite nicely!
bri says
So happy to hear these were a crowd pleaser Andrea! Great idea to pair it with the rainbow slaw too! Thanks for taking the time to leave a review. Have a great day!
Food Loving Momma says
This is not our normal flavor profile, but tonight I'm cooking this for the third time for dinner. Our entire family absolutely LOVES this meal. The only thing we adjust now is using tortillas that are actually whole grain wraps in the health food refrigerator section.
Mariana says
I just made these and they were incredible. The best part is no one in my family likes mushrooms so I don't have to share. 🙂
Claudia says
Looks delicious but I’ve never heard of Adobo sauce in UK. Anyone know where I can get it.
MaMa says
These are fantastic! Those sexy mushrooms are definitely the star!
Rachel says
O M G these look so good! I will definitely make these for myself! 😋
Bri says
Yay, can't wait to hear how it goes Rachel! Hope you enjoy!
Michelle says
This looks great. Thanks so much for posting!
Bri says
You're so welcome Michelle! Hope you have a great week!
Colleen says
I was recently out on a very restricted diet due to food intolerances and I came across your recipe. I have to say this is the most delicious and satisfying recipe I have made in a long time. It had so much flavor and I didn’t feel like I was being cheated out of something. My husband also loved them! Thank you for this delicious recipe!
Bri says
Hi Colleen! So great to hear that you and your husband both loved the Mushroom tacos! It makes me so happy to hear you were able to enjoy a yummy & satisfying meal, without feeling like you were "missing" anything. Thanks so much for stopping by to share. xx Bri
Megan says
I made these for dinner a few nights ago and they were EVERYTHING I'd hoped for. The mushrooms were perfect, and I'm pretty sure I want to eat a big bowl of the lime-oil massaged kale just on its own. Thanks for this one, Bri!
Bri says
Hi Megan - So great to hear from you! And I'm thrilled you loved the mushroom tacos!! Massaged kale is pretty awesome isn't it?! Hope you're doing well. Thanks so much for stopping by xx