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These vegetarian grilled portobello mushroom tacos are satisfying, healthy, TASTY, and make the perfect summer meal.
Try my Crockpot Ranch Chicken Tacos or Fish Taco Sauce next.
I’m very excited about these tacos! My goal was to make a vegetarian taco recipe that’s hearty, filling, flavorful, and summery.
I set lofty goals.
I originally planned to make a chipotle chili pepper sauce for these tacos, but I ended up forgetting to buy them.
I had already made another trip to the grocery store for another forgotten recipe item (get your sh*t together, Natasha!), so I thought I would make do. Well… necessity is the mother of invention, as they say, and I don’t regret a thing.
If you’ve never had grilled portobello mushrooms, you really need to try them. That extra bit of smoky flavor is a game-changer. 30 minutes prior to grilling, I coated the mushrooms in a tasty blend of oil, lemon, and various herbs & spices. That infusion of flavor really sets these tacos apart.
I topped the tacos with:
- A quick homemade guacamole
- Little tomatoes
- Red onions
- A drizzle of Greek yogurt (an excellent sour cream substitute!)
- Chopped cilantro
- Iceberg lettuce
- A squeeze of lime
These toppings create a satisfying mix of textures and flavors in this healthy taco recipe. Throwing the flour tortillas on the grill briefly prior to serving the tacos also adds an extra layer of deliciousness.
Grilling the mushrooms is easy. Six minutes/side and you’re good to go. Nothing will come between you and these tacos.
Love tacos? You may also like some of my other taco recipes:
Buffalo Chicken Tacos
Healthy Salmon Tacos
Summer Steak Tacos
Will you give these portobello mushroom tacos a try?
Talk to me in the comments below!
Portobello Mushroom Tacos
Ingredients
- 4 large portobello mushrooms stems removed
Marinade:
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt & pepper to taste
- Juice of 1/2 lemon
- 1/4 cup olive oil
Quick guacamole:
- 1 avocado
- 1 clove garlic minced
- Juice of 1/2 lime
- Salt & pepper to taste
Other/Toppings:
- 8-10 medium flour tortillas
- Iceberg lettuce shredded, to taste
- Little tomatoes halved, to taste
- Greek yogurt or sour cream to taste
- Red onion chopped, to taste
- Cilantro chopped, to taste
- Lime wedges for serving
Instructions
- In a small bowl, stir together the marinade ingredients. Coat the mushrooms with the marinade (I just used my hands), and let them sit for 30 minutes.
- Meanwhile, prep the other ingredients. In a small bowl, mash the guacamole ingredients together using a fork. Set aside until needed.
- Preheat your BBQ/grill to high. Reduce the heat to medium-high and grill the mushrooms for about 6 minutes/side, turning once, for a total of 12 minutes (or until they're cooked through). Just prior to serving the tacos, warm the tortillas on the grill for about 10-20 seconds/side or until they've got char marks to your liking.
- Once the mushrooms are cooked, slice them into smaller pieces. Top the tacos with all the toppings and the mushrooms. Eat immediately.
Notes
- I used a gas BBQ to grill the mushrooms. Keep in mind every BBQ/grill/grill pan varies, so adjust cooking time accordingly.
- I only put 5 min of prep time because I'm including most of it in the 30 minutes of inactive time (you can prep while the mushrooms marinate).
- This recipe feeds 2 people who are reasonably hungry. If you're concerned, add another mushroom or two and serve with lots of toppings.
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My husband was pleasantly surprise with these. He’s not too pleased with my going more vegan/plant based, but he loved these! We both did!
That’s fantastic!! 😀
Ww were at a big outdoor bash recently and the caterers served mushroom tacos as the meatless alternative. We were so impressed with the flavors that I searched for a recipe with similar ingredients and found yours! Absolutely wonderful and very easy to make. Thank you so much!
That’s great to hear! I’m so happy these hit the spot for you, Sheila.
Hello- this recipe is mouth watering delicious! I had to change out the yogurt for dairy free yogurt. I used the silk vanilla with the guacamole and lime wedges. Together with the spicy portabello mushrooms grilled- Absolutely delicious.
Thanks so much for the recipe😊
You’re very welcome!!
I don’t have a grill. Should I cook them using the oven broiler and if so for how long? Or should I cook them on the stove top at what temperature and for how long?
Hi John! It’s hard to speculate without testing. I’ve cooked portobello mushrooms in the oven before at like 400F in a baking dish (add a bit of olive oil so they don’t stick) until they’re done (I’d say at least 15-20 minutes), so you could try that.