Easy Mushroom Tacos
Easy Mushroom Tacos

This mushroom tacos recipe is quick to prepare and bursts with hearty taste, with meaty portobellos and creamy beans!

Here’s a quick and easy taco recipe that’s perfect for days of the week: just give this one a try Mushroom tacos! Portobello mushrooms have a tremendous hearty taste: toss them in a pan with some strong spices and they will do some plant-based magic. This recipe is in case you only have a few minutes to put a meal together: pair these portobellos with creamy beans and the fastest coleslaw and you have dinner!

Ingredients for mushroom tacos

This mushroom tacos recipe is made in no time: it should roughly take you 20 to 25 minutes put together. The taco is a Mexican invention, probably from the Aztec era, and was first introduced in the United States in 1905. In this recipe we honor the great tradition of Mexican cuisine! The only thing that needs to be cooked is sautéing the portobello mushrooms with a few spices. Pair these with canned beans to add enough protein to keep these tacos filling. Here’s what you need:

  • Portobello mushrooms
  • garlic
  • Cumin, cumin, smoked paprika, salt and pepper
  • lime
  • Fried beans
  • Cabbage
  • avocado
  • Pico de Gallo
  • cream cheese (Optional)
  • Tortillas

All you have to do is sauté the mushrooms with spices, then make a quick coleslaw and top them with toppings. You don’t even have to make a sauce, but you can top it with sour cream if you like. They are juicy and tasty as they are!

Mushroom tacos recipe

Refried beans are the key to protein

These mushroom tacos are plant-based and vegan. But here’s the most important thing about these delicious mushrooms: Mushrooms can’t replace protein! The taste of these portobellos is like a bite of steak (literally!). But it doesn’t have protein, so you’ll need to add other plant-based protein items to make a filling meal!

Don’t you like beans? Make sure you add other vegetable protein here: Try flavored black beans or even vegan walnut taco meat that has nuts for extra protein. You could try too

Serving size for these mushroom tacos

This mushroom tacos recipe is so easy to make and bursting with flavor! Here’s a tip to keep in mind when it comes to portion size:

  • The mushrooms will shrink in the pan. At first glance, it looks like a lot, but when you boil the water, the mushrooms shrink in volume.
  • Only add a handful of mushrooms per taco. It will still add massive flavor. Place them on a generous serving of refried beans.
  • If you are feeding very hungry eaters, make 1.5 times the mushrooms and double the beans. Or you can provide hearty side dishes! See below.

Mushroom tacos

Via portobello mushrooms (and substitutes)

The Portobello mushroom variety is what sets these tacos apart: they are so hearty and hearty! But there are a few substitutes if you can’t find them. Here’s what you need to know about this powerful mushroom:

  • Portobello mushrooms (also known as Portobella or Portabella) are one of the most widely consumed strains in the world. she Intense meaty and spicy taste, with a lot of umami.
  • Where to find them: Portobello mushrooms can be found in most popular grocery stores. They are often packaged in containers with 3 to 6 mushroom caps. If you get 6 you make 1.5x this recipe! (See below.)
  • Fun fact: The champignon and cremini (also known as baby bella) are the same type of mushroom, just earlier stages of growth! The Portobello is the oldest grade, so it has the meatiest and heartiest taste. So you can replace the Cremini or Baby Bella if you can’t find portobellos.

Tips for reheating tortillas

One last thing about these mushroom tacos: be sure to heat tortillas! It’s impossible to make a good taco with a cold, leathery tortilla. How to warm tortillas like a pro:

  • Place them over the flame of a gas burner (preferred!). Place each tortilla directly on a gas burner for a few seconds per side and turn with tongs. This will slightly char the edges and heat the tortillas (so they look like the photos). Then toss them in a tortilla warmer!
  • Warm them up in the oven. If you don’t have a gas burner, you can heat them in the oven. Go to How to Warm Tortillas. You can also sear them with a kitchen torch if you’re a fan of charred tortillas (which we made here because we cook on induction!).

Mushroom tacos

Make it a meal: side dishes for mushroom tacos

Do you want to turn these mushroom tacos into a filling meal? Here are a few side dishes that go well with tacos:

What else would you serve with these vegan tacos? Let us know in the comments!

More mushroom recipes

Do you love mushrooms? Here are a few more delicious mushroom recipes that you will enjoy:

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This mushroom tacos recipe is quick to prepare and bursts with hearty taste, with meaty portobellos and creamy beans!

  • 3 tablespoons Olive oil, divided
  • 4th large portobello mushrooms *, sliced ​​1/4 inch thick
  • 1 Clove of garlic, chopped
  • ¼ teaspoon cumin
  • ½ teaspoon each ground cumin and smoked paprika
  • Little ½ teaspoon kosher salt
  • Freshly ground black pepper
  • ½ tablespoon Lime juice (1/4 Lime)
  • fifteen-Ounce can be fried beans
  • 1/4 medium-sized red cabbage
  • 1 ripe avocado
  • To serve: pico de gallo (required), queso fresco or feta cheese sprinkles (optional)
  • 8th Tortillas
  1. Fry the mushrooms: Cut the mushrooms into 1/4-inch slices. Chop the garlic. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the mushrooms and cook for 5 to 6 minutes, stirring occasionally, until tender. Reduce the heat to medium and stir in an additional 1 tablespoon of olive oil, garlic, cumin, cumin, smoked paprika powder, kosher salt, and black pepper. Cook for 1 to 2 minutes until it smells fragrant, then turn off the heat and stir in the lime juice.
  2. Heat beans: Heat the fried beans in a small saucepan until warm. Season to taste and add a few pinches of kosher salt if necessary.
  3. Make the quick coleslaw: Chop the red cabbage. Place in a bowl and add the juice of 1 lime quarter and 2 pinches of kosher salt. Dice the avocado, if necessary
  4. Heat the tortillas: Heat and char the tortillas by placing them on an open gas flame on medium heat for a few seconds per side and turning them with tongs until they are slightly blackened and warm. (See Reheating Tortillas.)
  5. Assemble the tacos: Add a generous spoon of fried beans, a small handful of mushrooms *, coleslaw, avocado, pico de gallo, and cheese sprinkles, if used.


* The serving size makes 8 modest tacos. If you’re serving very hungry eaters, you might want to make 1.5x the mushrooms and double the beans or add hearty side dishes.

  • Category: main dish
  • Method: Stovetop
  • Kitchen: Mexican inspired


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