Mushroom Tacos Recipe

Smoky and meaty portobello mushroom tacos with fresh garnishes.

5 from 3 votes

These smoky oven-roasted mushroom tacos use portobello caps for a juicy, steak-y bite – without babysitting a skillet or ending up with soggy mushrooms. A quick spice rub (cumin, ancho chile powder, & garlic) plus a splash of vinegar and a touch of maple syrup helps the mushrooms caramelize as they roast. Pile them into warm tortillas with crunchy cabbage, avocado, pickled red onions, and cotija cheese for a restaurant-worthy vegetarian taco night.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American, Mexican

Diet: Vegetarian

Servings: servings

Calories: 529kcal

Author: MaryAnne

Equipment

large baking sheet

Ingredients

For the tacos:

4 medium portobello mushrooms
2 Tablespoons extra-virgin olive oil
1 Tablespoon apple cider vinegar
2 teaspoons maple syrup
½ teaspoon sea salt
1 teaspoon cumin
½ teaspoon ancho chile powder or smoked paprika
½ teaspoon garlic powder
4 corn or flour tortillas, charred or warmed

For the garnishes:

1 lime, juiced (about 1 ½ tablespoons lime juice)
1 medium avocado, pitted and sliced
2 Tablespoons pickled red onions
½ cup red cabbage, shredded
½ cup fresh cilantro, chopped
¼ cup Cotija cheese (crumbled) or Mexican blend cheese, shredded
1 jalapeño, seeded and minced

Instructions

Prepare the mushrooms:

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, cumin, chile powder/paprika, and garlic powder.
Use a damp cloth to remove any dirt, and remove the mushroom stems. Slice mushrooms (about ¼" thick) and add to seasoning mixture. Use a rubber spatula to stir well, making sure that all of the mushroom slices are well-coated.
Spread mushrooms on the lined baking sheet so they are flat, not overlapping or crowded.
Roast for 20 minutes, until they have shrunk down and are browned.
At this point, if you want to warm the tortillas in the oven: wrap them in foil, place on a small baking sheet, and heat in the oven for 10 minutes. Or, if you have a gas stovetop or grill, you can char them for a few seconds on each side.

Assemble tacos:

Arrange the tacos with mushroom slices, lime juice, avocado, pickled onions, cabbage, cilantro, cheese, and jalapeño. Serve immediately.

Notes

Don't steam the mushrooms: Roast in a single layer; if your sheet pan is crowded, use two pans. Better browning results in better flavor and a "meatier" texture!
Skip rinsing: Wipe mushrooms with a damp towel so they brown instead of getting waterlogged.
Storage: Store leftover taco ingredients in an airtight container in the refrigerator for up to 4 days. Wrap tortillas in foil and store in the fridge.
Adapted from Sprouted Kitchen.

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