Portobello Mushroom Tacos are great vegetarian street-style tacos in soft corn tortillas full of flavor and spice.
Portobello Mushroom Tacos
by Sue Lau | Palatable Pastime
We have tons of great taquerias in our area that provide for a great variety of tacos, so having tried many of those it helps me get outside of the box when thinking of new ways to enjoy those besides the traditional beef. We often have loved having portobello burgers, knowing how meaty the texture is on those, so using portobellos as a taco filling seemed to me to be a great replacement for meat while still keeping the *yum* factor way up there.
And we like eating tacos often, especially in warm weather. Perhaps it is the spicy nature of it? Or maybe that it goes so well with a cold beer like Corona or a margarita (I have many favorites of those!) And it is a casual food which cooks up fast and makes it easy for us to get dinner out of the way especially on busy weeknights. And if I were to think of something which I could cook up spur of the moment, without having to defrost or cook for any length of time, these would be great since I could, essentially, grab these ingredients on the way home from work, just popping into the market, and then cook up in a flash once I was inside the door.
Combined with a simple salad and some guacamole, this would be a great meal for me that wouldn’t be too-too heavy on the carbs, considering I could easily skip the usual rice and beans.
And like I said, and most people know by now, portobello mushrooms make great burgers as a vegetarian option but why stop there? We can also lower our consumption of meat by using them in things like tacos as well. These can also be vegan if you omit the cotija or use a vegan cheese.
The mushrooms cook quickly, need no marination, and make short work of a weeknight dinner, on the plate in 20 minutes or so, start to finish. So consider these tasty tacos next time you are short on time and could use a little extra time for relaxing with family and friends or just finding time to catch up on work!
The recipe does say that it serves, 1-2 but by that I mean it makes 2 tacos, and that could feed one person or give two people one taco each, so watch that if you are cooking for more people. It is easily increased by adding more mushrooms and other ingredients, and since this can be cooked up so quickly without advance prep such as marination, if you have sudden guests dropping in, you can adjust that accordingly. Or if you should want a late night snack, it is a simple matter to make from ingredients in the fridge.
As always, enjoy!
Portobello Mushroom Tacos
- 2-1/2 ounces portobello mushrooms, sliced
- 1 tbsp. olive oil (to cook mushroom)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon crushed or minced garlic
- 1/4 cup orange juice
- salt and black pepper
- 1-2 tablespoons chopped cilantro (optional topping)
- 1-2 tablespoons minced white onion (optional topping)
- 1/4 medium tomato, chopped (optional topping)
- sliced ripe avocado (optional topping)
- 1 ounce crumbled Cotija cheese (optional topping)
- 2 corn tortillas, warmed (or 4 if you like to double layer those)
- lime wedges
- salsa, as needed
- Heat oil in a small nonstick skillet and add mushroom slices.
- Season with cumin, garlic, salt and pepper and cook until they become soft, then add orange juice and cook until that evaporates.
- Serve mushrooms on warm corn tortillas with cilantro, chopped onion, chopped tomato, and crumbled cotija cheese. Squeeze lime over taco before serving. Salsa is another option if you wish.
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Portobello’s are my favorite mushroom, your Tacos would be fantastic. Thanks so much for sharing with Full Plate Thursday and have a great day!
Oh wow, never thought of incorporating mushrooms and avocado in a taco, great idea! I would love to try this for my daughter, she love mushrooms!
We love them and we eat meat all the time! I like avocados with so many things.
Mushrooms have been on my pregnancy cravings list! I have no idea why but I just can’t get enough of them. These tacos look so good and very easy to make. I love that this is easily a no meat option.
I hope you enjoy and congratulations! 🙂
I love, love, love tacos! I think I know what I’ll make for dinner now. Just will be substituting meat for the mushrooms since I hate mushrooms 😉
I’m sure others will love this though, so thanks!
It’s a great idea for if you have vegetarian friends dropping by since you can have your meat and making the mushroom ones aren’t too much extra work. 🙂
Yum! I’ve been looking into alternate ways to make tacos, since we eat them so often the traditional way. This looks delicious. I think Hubby and I would like them, but I’m not so sure about my son since he says he hates mushrooms. But this looks like a delicious and healthy recipe.
Perhaps he would like a taste to see if he enjoys it? I hope he does!
I have friends who are low carb and would love this idea!! My husband is a huge mushroom fan while I just cannot bring myself to eat them. The meat in your tacos looks delicious!
Tortillas aren’t carb free, but the mushrooms would also be great on top of a taco-style salad.
i have been to spain few months back and i teasted very nice tacos thier.. i wanted to try them at home and was looking for a recpie.. well thanx for sharing.. 🙂 am gonna try this soon
I hope you like them!
I’m slowly coming around to cooking with mushrooms, but when I use them in meaty recipes I chop them up so tiny. Hopefully I’ll be brave enough one day to use a portobello mushroom as the main course. It sounds like a delicious recipe, thanks for sharing.
Portobellos are wonderful! Try them marinated overnight then thrown on the grill like a burger. Serve on a bun with all the fixin’s. It’s amazing!
I love mushrooms. I’m not sure why I had never thought of adding them to my tacos. Maybe it’s because it’s not the norm? I am going to have to try this recipe on my family, for sure! (If they don’t like it, at least there will be plenty of leftovers for me, right?!?)
I think they will like this! The mushrooms are pretty meaty textured.
I absolutely LOVE mushrooms and I love tacos so this is a recipe that is right down my alley that I would love, love to try out. It’s a really tasty and fun way to have healthier tacos.
We liked this a lot! I hope you do as well.
I love eating tacos too but we can’t have it often because we prefer eating anything with rice. I think that’s how people normally are in the Philippines. These portobello mushroom tacos look really delicious and fun to eat as a snack in the office or during picnics.
Spanish rice on the side is always on option.
I have never been a fan of mushrooms, however when my mother in law makes them cut up really small and fries them Delicious! I will have to forward her this recipe hopefully she could get me to eat this 🙂
I hope both of you like them!
Yum, these are great! We really enjoyed the flavorful portabellas. It made for a very colorful and tasty dish. IThanks for sharing!
Glad you enjoyed them. They are one of our favorite meatless meals.
Sue, these were really really good. The mushrooms were so good I kept eating them out of the pan. When you make these, don’t skimp on the mushrooms in each tortilla! Thanks for posting! Stacy G made for Culinary Quest 2015, Toasted Tourists.
Glad you liked them! I like getting a chance to unplug from meat now and then.
DH loves mushrooms and could eat them in everything so made these tacos for him. I did taste the mushrooms while cooking and they did have a nice flavor. Served with chopped tomatoes and shredded mexican blend cheese. DH liked the tacos a lot and asked for them again. Made and reviewed for the Culinary Quest 2015.
DH loves mushrooms and he enjoyed these tacos a lot. Mushrooms are not a favorite of mine but I did taste while cooking and liked them. Next time will double the recipe so there will be leftovers for the next day. Served simply with chopped tomatoes and a mexican blend shredded cheese. Easy to make and very tasty! Made and reviewed for the Culinary Quest 2015.