This post may contain affiliate links. Please read our disclosure policy.
These vegetarian grilled portobello mushroom tacos are satisfying, healthy, TASTY, and make the perfect summer meal.
I’m very excited about these tacos! My goal was to make a vegetarian taco recipe that’s hearty, filling, flavorful, and summery.
I set lofty goals.
I originally planned to make a chipotle chili pepper sauce for these tacos, but I ended up forgetting to buy them.
I had already made another trip to the grocery store for another forgotten recipe item (get your sh*t together, Natasha!), so I thought I would make do. Well… necessity is the mother of invention, as they say, and I don’t regret a thing.
If you’ve never had grilled portobello mushrooms, you really need to try them. That extra bit of smoky flavor is a game-changer. 30 minutes prior to grilling, I coated the mushrooms in a tasty blend of oil, lemon, and various herbs & spices. That infusion of flavor really sets these tacos apart.
I topped the tacos with:
- A quick homemade guacamole
- Little tomatoes
- Red onions
- A drizzle of Greek yogurt (an excellent sour cream substitute!)
- Chopped cilantro
- Iceberg lettuce
- A squeeze of lime
These toppings create a satisfying mix of textures and flavors in this healthy taco recipe. Throwing the flour tortillas on the grill briefly prior to serving the tacos also adds an extra layer of deliciousness.
Grilling the mushrooms is easy. Six minutes/side and you’re good to go. Nothing will come between you and these tacos.
Will you give these portobello mushroom tacos a try?
Talk to me in the comments below!
Portobello Mushroom Tacos
- 4 large portobello mushrooms stems removed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt & pepper to taste
- Juice of 1/2 lemon
- 1/4 cup olive oil
- 1 avocado
- 1 clove garlic minced
- Juice of 1/2 lime
- Salt & pepper to taste
- 8-10 medium flour tortillas
- Iceberg lettuce shredded, to taste
- Little tomatoes halved, to taste
- Greek yogurt or sour cream to taste
- Red onion chopped, to taste
- Cilantro chopped, to taste
- Lime wedges for serving
- In a small bowl, stir together the marinade ingredients. Coat the mushrooms with the marinade (I just used my hands), and let them sit for 30 minutes.
- Meanwhile, prep the other ingredients. In a small bowl, mash the guacamole ingredients together using a fork. Set aside until needed.
- Preheat your BBQ/grill to high. Reduce the heat to medium-high and grill the mushrooms for about 6 minutes/side, turning once, for a total of 12 minutes (or until they're cooked through). Just prior to serving the tacos, warm the tortillas on the grill for about 10-20 seconds/side or until they've got char marks to your liking.
- Once the mushrooms are cooked, slice them into smaller pieces. Top the tacos with all the toppings and the mushrooms. Eat immediately.
- I used a gas BBQ to grill the mushrooms. Keep in mind every BBQ/grill/grill pan varies, so adjust cooking time accordingly.
- I only put 5 min of prep time because I'm including most of it in the 30 minutes of inactive time (you can prep while the mushrooms marinate).
- This recipe feeds 2 people who are reasonably hungry. If you're concerned, add another mushroom or two and serve with lots of toppings.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.