This Portobello Mushroom Taco Recipe is punchy, flavorful, and so easy to make! Smoky, spicy and “meaty’ these vegan tacos are hearty and delicious and made on a sheet pan for an EASY weeknight dinner. Video.
We are what we repeatedly do. Excellence, then, is not an act, but a habit. ― Aristotle
It doesn’t take much to make these incredibly flavorful Mushroom Tacos – smoky, spicy and “meaty” – these vegan tacos will satisfy even the most diehard meat lovers!
Chipotles give portobello mushrooms their deep, smoky heat, while Vegan Cilantro Crema and Pickled Onions give them a delicious punch of flavor. But if pressed for time, free to swap out basic guacamole or Avocado for the Cilantro Crema and trade out the roasted onion for the pickled onions.
At the base of the tacos are warm refried black beans, which add a delicious richness without fat or dairy. If feeling energetic – know you can always make your own refried beans….on the stove or in an instant pot. 🙂
There is a lot of flavor happening here, friends, with not a lot of calories and no animals involved-just plants. This is my favorite kind of meal! Want more? Check out our 40 Mouthwatering Vegan Recipes and Our 40 Best Mushroom Recipes!
Why You’ll Love These Portobello Mushroom Tacos
- Easy sheet pan method. Marinated veggies are tossed onto a sheet pan to roast for 20 minutes. Quick and simple!
- Healthy and plant-based. Hearty and satisfying, yet a low-calorie meal with no animals involved.
- Bold flavor. A marinade of adobo sauce, garlic, cumin, and coriander infuses the veggies with smoky flavor, and the cilantro crema and pickled onions really elevate!
- Adaptable! If you're in a hurry, use sliced avocado instead of the crema. If you have extra time on your hands, make your refried beans from scratch! You can mix and match veggies and toppings for your own taco creations here.
Mushroom Tacos Recipe Ingredients
- Portobello mushrooms – opt for large portobello mushrooms, always check the gills!
- Bell pepper- we love red bell pepper here, but yellow, green or orange worked great too!
- Onion – Red onion, yellow onion or white onion
- Tortillas – 6-inch tortillas; flour, corn or a blend. Try your hand at making your own homemade tortillas!
- Refried beans – we love the ease of canned organic, vegan refried blackbeans! Or make your make your own refried beans!
Marinade Ingredients
- Olive oil
- Canned Chipotle in Adobo sauce (use the sauce only) OR sub chili powder, see notes!
- Fresh garlic clove ( or sub granulated garlic)
- Spices: ground cumin, coriander, salt and pepper
How to Make Portobello Mushroom Tacos
Step 1: Make the flavorful marinade.
Step 2: Slice the portobello mushrooms, onions and peppers and place on a sheet pan. Coat in the flavorful chipotle marinade. Sprinkle with salt and pepper.
Step 3: Bake in the oven until tender, about 20 minutes.
Step 4: While it’s baking, make the vegan cilantro crema, heat the refried beans and warm up the tortillas.
FYI: The vegan Cilantro Crema will last up to 10 days in the fridge and can be used on Mexican Baked Potatoes, Burrito Bowls, Enchilada Pie or simply as dip for cut up veggies! You could also substitute mashed, seasoned avocado or guacamole for this.
These pickled red onions are so tasty and are a breeze to make, you’ve most likely made these before and probably already have them on hand! They take 10 minutes and add a punch of flavor.
Step 5: Assemble! Once the roasted mushrooms are done, simply assemble them! Layer warm beans on the bottom of the toasty tortilla, add the roasted veggies and the cilantro crema. Top with cilantro and pickled onions! Voila! Prepare to be delighted!
Vegan Taco Recipe Variations
- Mix up the veggies: Keep the mushrooms, but substitute the bell pepper and onion with other vegetables like zucchini, squash, poblanos, or jalapeño. Or do a big mix of veggies with red, green, and yellow bell peppers.
- Add sweet potatoes: Our sweet potato hash would be delicious with the chipotle mushrooms!
- Add salsa: Serve with pineapple salsa, pico de gallo, salsa roja, salsa verde, salsa macha, or persimmon salsa.
- Try other sauces: Top with our poblano pumpkin seed sauce, guacamole, or avocado sauce.
- Serve with rice: Add cilantro lime rice or Mexican rice.
Serving Suggestions for Mushroom
Optional Garnishes: cilantro, pickled red onions, Vegan Cilantro Crema , Guacamole (or sliced avocado) and hot sauce! Try our fermented Hot sauce or our 5-minute hot sauce!
Mushroom Tacos Recipe FAQs
Can I grill the mushrooms instead of roasting them?
Yes! Grilled portobello mushrooms would taste great in these tacos. To grill, keep the mushrooms whole, brush the marinade on top, and brush the grill grates with oil. Then grill each side of the mushrooms for 4-6 minutes. Slice into strips.
Will these portobello tacos work with different mushrooms?
Yes, you could make these tacos with other types of mushrooms. Oyster mushrooms, lion's mane, or cremini mushrooms would work well. If substituting a different type of mushroom, chop the mushrooms and toss in a bowl with the marinade before roasting.
Other Dishes to Serve with Tacos
- Cucumber Salad
- Cilantro Lime Rice
- Delicious Peppery Pickled Jalapeños
- How to Make Tortillas
- Guacamole (three ways!)
- Refried Beans! or Mole Black Beans
- Mexican Slaw with Cilantro and Lime
- Cilantro Lime Rice
- Pinto Beans
- Mezcal Margaritas
- Pickled Red Onions
How to Store Mushroom Tacos
The leftovers will keep up to 4 days in the fridge and can be reheated. Repurpose the leftovers into a tasty burrito bowl!
More Recipes you may like!
Vegan Mushroom Tacos video
Portobello Mushroom Tacos Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2-3 1x
- Category: Vegan Main
- Method: Oven Roasted
- Cuisine: Mexican
- Diet: Vegan
Description
Sheet-Pan, Chipotle Portobello Tacos – smoky, spicy, and “meaty” – these VEGAN tacos are sure to satisfy even the most diehard meat lovers! Make them in 30 minutes on a sheet pan. Watch the video.
Ingredients
- 2 extra large portobello mushrooms
- 1 red bell pepper
- 1/2 an onion
- 4 tortillas, warm and toasty (corn, flour, or my favorite: a corn and flour blend)
- 14-ounce can refried black beans
- 1 tablespoon oil
- 2 tablespoons canned Chipotle in Adobo sauce ( SAUCE ONLY)
- 1 minced garlic clove ( or 1/2 teaspoon granulated garlic)
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- salt to taste
Instructions
- Preheat oven to 425F
- Slice the portobellos into ½-inch thick wedges and slice the bell pepper into ½ thick strips, cut the onion into ½-inch thick rings or half moons. Place all on a parchment-lined sheet pan.
- Mix marinade ingredients together in a small bowl.
- Brush both sides of mushrooms liberally with the marinade, then remaining red bell pepper and onion lightly. Sprinkle portobellos with salt. Roast 20 minutes or until portobellos are fork-tender.
- While this is roasting, heat the beans and prep any additional garnishes. Pickled onions and Vegan cilantro Crema both take about 10 minutes to make. Or simply use avocado slices.
- When ready to serve, warm the tortillas (over a gas flame on the stove, or in a toaster oven) and spread them generously with the refried black beans. Divide chipotle portobellos and peppers (and onions if used) among the tortillas. Top with Cilantro Crema, Poblano Salsa, or avocado, fresh cilantro and optional pickled onions.
Notes
This makes 4-6 hearty tacos .
Marinade: If you don’t have chipotle, increase the oil to 3 tablespoons total. Add 2 teaspoons chili powder (or a combo of chili powder and smoked paprika if you want it smoky).
Nutrition
- Serving Size: -2 tacos per serving with AVOCADO
- Calories: 307
- Sugar: 6.2 g
- Sodium: 353.1 mg
- Fat: 11.3 g
- Saturated Fat: 1.5 g
- Carbohydrates: 41.5 g
- Fiber: 9 g
- Protein: 9.4 g
- Cholesterol: 0 mg
Really liked the chipotle marinade and would probably increase it since I had barely enough to cover all the vegetables. Also, couldn’t tell if there was a preference between corn or flour tortillas? Added some pickled jalapenos and cheese and it was super fast and easy.
Hi Heather, glad you enjoyed. I really love these on a corn and flour blend tortilla.