You won’t miss the meat in these fresh and tasty Plant Based Portobello Mushroom Tacos! They’re a flavorful, one pan, meatless twist on taco night!
This post may contain affiliate links. Making a purchase through one of these links helps support this blog.
I had a conversation with a friend a couple weeks ago about portobello mushrooms. She had posted a portobello dish on her Instagram account and we got to talking. We both agreed that there’s no wrong way to make a portobello mushroom.
They’re great stuffed, make an awesome pizza topping, and bulk up a grilled cheese in the most delicious way! They’re wonderfully meaty, making them a great meat substitution. Have you ever had a portobello mushroom burger? If you haven’t and you like mushrooms, DO IT!
One thing I hadn’t made before was portobello mushroom tacos. My sister and I were talking about plant based recipes we should make and portobello mushroom tacos came up. A few weeks ago, we finally made that recipe idea a reality!
Plant Based Portobello Mushroom Tacos
My diet isn’t as plant based as my sister’s, but I didn’t miss the meat in these tacos one bit! I started the tacos by cooking the onions, garlic, and peppers first. I wanted to get a nice char on the outside of the onions and peppers. Once that was achieved, I added the mushrooms and covered them for a few minutes so they could soften up. Then, I added in the coconut aminos, lime juice, and seasonings.
The mushrooms soaked up all of those flavors and spices! It was a fresh tasting taco, made even fresher by the semi-homemade taco shells I baked in the oven. I used soft spelt tortillas, gave them a little char over my stove top, then hung them over my oven racks, and baked them until they got toasty and golden brown.
We assembled our tacos by adding a slaw mix into the taco shells first. Then, we added the portobello mushroom taco mixture and topped it off with an extra squeeze of lime juice, some fresh cilantro, and a splash of hot sauce! If you’re not on a plant based diet – or at least not a strict one – you could also top these with a dollop of sour cream and a sprinkle of cotija cheese.
- Extra virgin olive oil
- 1/2 red onion, sliced
- 2 cloves garlic, chopped
- 1 large red bell pepper, sliced
- 3 portobello mushroom caps, cleaned with stems removed and sliced
- 1 tbsp. coconut aminos
- 1 lime, juiced
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- Pinch of cayenne pepper
- For serving: soft tortillas, kale slaw mix, fresh cilantro, hot sauce, lime wedges
- Heat about 1-2 tbsp. olive oil in a cast iron skillet over medium heat.
- Add the red onion and garlic, cooking until the onion begins to soften.
- Then, add in the red pepper, cooking until the onion and pepper begin to char. About 8 minutes total.
- Add in the portobello mushrooms and cover. Allow the mixture to cook covered about 3 minutes, or until the mushrooms begin to soften.
- Add the coconut aminos, lime juice, cumin, paprikia, and pinch of cayenne to the skillet. Stir and cook for about 2 more minutes. Then, remove the skillet from heat.
- Serve the taco mixture in tortillas with kale slaw mix, fresh cilantro, hot sauce, and lime wedges.
To make homemade taco shells: cook soft tortillas over an open flame just until they start to bubble and char on the outside. Preheat oven to 375 degrees. Drape the tortillas over the oven rack. Cook for 4 minutes, or until crispy and golden brown.
Never cleaned a portobello mushroom before? It’s easy! Give the mushrooms a good rinse under the faucet and pat dry with a paper towel. Then, pop off the stem and use a spoon to remove the gills underneath. Once they’re scraped out, you can slice and cook!
The mushrooms will soak up all of the coconut aminos and lime juice like a sponge, making them really tasty and flavorful! If you don’t have coconut aminos, you can sub in a low sodium soy sauce instead.
Did you make this Plant Based Portobello Mushroom Tacos recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
PIN FOR LATER