Here’s a quick and easy taco recipe perfect for weeknights: try these Mushroom Tacos! Portobello mushrooms have enormous savory flavor: throw them in a skillet with some punchy seasonings and they make plant-based magic. This recipe is for when you have just a few minutes to throw together a meal: combine those portobellos with creamy refried beans and the quickest slaw, and you’ve got dinner!
Ingredients in mushroom tacos
This mushroom tacos recipe comes together in a flash: it should take you about 20 to 25 minutes to put together. The taco is a Mexican invention, likely from the Aztec times, and was first introduced in the US in 1905. We honor the great tradition of Mexican cuisine in this recipe! The only part that requires cooking is sautéing the portobello mushrooms with a few spices. Combine those with canned refried beans to add enough protein to keep these tacos filling. Here’s what you’ll need:
Portobello mushroomsGarlicCumin seed, cumin, smoked paprika, salt and pepperLimeRefried beansCabbageAvocadoPico de galloQueso fresco (optional)Tortillas
All you’ve got to do is sauté the mushrooms with spices, then make a quick slaw and top them with toppings. You don’t even need to make a sauce, though you can top with sour cream if you like. They’re juicy and delicious as is!
Refried beans are key for protein
These mushroom tacos are plant-based and vegan. But here’s the important thing to know about thsee tasty fungi: mushrooms can’t stand in for protein! The flavor of these portobellos is like a bite of steak (literally!). But it has no protein, so you’ve got to add other elements with plant based protein to make a filling meal! Don’t like refried beans? You’ll want to make sure to add other plant based protein here:. Try Seasoned Black Beans or even Vegan Walnut Taco Meat, which has nuts for added protein. You could also try
Serving size for these mushroom tacos
This mushroom tacos recipe is so simple to make and bursting with flavor! Here’s one note to keep in mind on serving size:
The mushrooms shrink down in the pan. It looks like a lot at first, but as they cook off the water the mushrooms shrink in volume. Add just a handful of mushrooms per taco. It will still add massive flavor. Place them on a generous helping of refried beans. If you’re feeding very hungry eaters, make 1.5 times the mushrooms and double the beans. Or, you can accessorize with more hearty side dishes! See below.
About Portobello mushrooms (and substitutes)
The Portobello variety of mushroom makes these tacos: it’s so hearty and savory! But there are a few substitutes if you can’t find them. Here’s what you need to know bout this mighty mushroom:
Portobello mushrooms (aka portobella or portabella) are one of the most widely consumed varieties in the world. They taste intensely meaty and savory, with loads of umami.Where to find them: You can find portobello mushrooms at most mainstream grocery stores. Often they come packaged in containers with 3 to 6 mushroom caps. If you get 6, make 1.5 times this recipe! (See below.)Fun fact: the button mushroom and cremini (also known as baby bella) are the same variety of mushroom, just earlier growth stages! The portobello is the oldest stage, so it has the most meaty and savory flavor. So you can substitute the cremini or baby bella if you can’t find portobellos.
Tips on warming tortillas
One last thing about these mushroom tacos: make sure to warm tortillas! It’s impossible to make a good taco with a cold, leathery tortilla. Here’s 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, turning with tongs. This lightly chars the edges and warms the tortillas (so they’ll look like the photos). Then throw them into a tortilla warmer!Warm them in the oven. If you don’t have a gas burner, you can warm them in the oven. Go to How to Warm Tortillas. You can also char them with a kitchen torch, if you’re a stickler for a charred tortilla (which is what we did here, because we cook on induction!).
Make it a meal: side dishes for mushroom tacos
Want to make these mushroom tacos into a filling meal? Here are a few side dishes that go with tacos:
Salad: This Mexican Chopped Salad is colorful and covered in a cilantro dressing, or opt for Cucumber Tomato Avocado Salad.Coleslaw: Opt for Mexican Coleslaw (which you can use on the tacos, if you like!). Chips and salsa or bean dip: Try our Best Salsa with tortilla chips, or this fan favorite Bean Dip or Vegan Queso.
What else would you serve with these vegan tacos? Let us know in the comments!
More mushroom recipes
Love mushrooms? Here are a few more tasty mushroom recipes you’ll enjoy:
Try Easy Stuffed Mushrooms or Stuffed Portobello MushroomsGo for Portobello Mushroom Pizza or Portobello Mushroom BurgerGrab Mushroom Pasta with Parmesan or Creamy Mushroom RisottoTry Creamy Vegan Mushroom Soup
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