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
Satisfying grilled portobello mushroom tacos that will even please the meat-eaters!
Ingredients
- 4 large portobello mushrooms stems removed
Marinade:
- 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
Quick guacamole:
- 1 avocado
- 1 clove garlic minced
- Juice of 1/2 lime
- Salt & pepper to taste
Other/Toppings:
- 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
Instructions
- 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.
Recipe Notes
- 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.
Love tacos? You may also like some of my other taco recipes:
Buffalo Chicken Tacos
Healthy Salmon Tacos
Summer Steak Tacos
Pamela (BrooklynFarmGirl) says
This is so perfect for the summer and super easy to make 🙂 Yum!
Natasha says
Thanks, Pamela! 🙂
Lindsay | With Salt and Pepper says
Yes, yes, YES!!! Love any kind of taco. And these look so satisfying, even without the meat 🙂
Natasha says
Thanks, Lindsay!! I was definitely happy with how these turned out.
Robyn Gleason says
Oh my goodness, this is my kind of taco! I adore grilled portobellos but I often forget about doing them in the busy summer months. Love the marinade too, Natasha – a perfect meal. Sharing 🙂
Natasha says
Thanks so much, Robyn. I know – me too! I haven’t thought about tacos in ages somehow. Hope you enjoy them!
Dawn - Girl Heart Food says
I love tacos and I love mushrooms so these are totally calling my name, Natasha! I’ve never had a mushroom taco before and these look like a great place to start – perfect for Meatless Monday 🙂
Natasha says
Thanks, Dawn!! I agree. I hadn’t tried them either til I made them, and I was definitely happy with the results.
James | Thyme to Mango says
My nearest supermarket is a three minute drive from my house – but by the time I’ve made the trip there for the hundredth time in a single day, for ANOTHER forgotten ingredient, it feels like the longest trek in the world! So many recipes and meals have changed design because the thought of going to the store, again, was not met with any enthusiasm!
Forgotten ingredients aside, these Tacos look amazing!
Natasha says
Haha thanks, James! Yup, I am glad someone else gets it! 😛
Kelly says
Hi, Do you remove the gills ( I think that’s what they’re called) under the cap? Thanks!
Natasha says
Nope, I leave them in. I remove the stems, though. Hope you enjoy these!
Filip says
The marinade was fantastic. Thanks!
Natasha says
Awesome! Glad to hear it. Thanks for letting me know, Filip!
Christine says
Loved it this recipe!!! I made some rhubarb salsa to accompany, as we have tons right now! Great dinner for a hot summer day!!!
Natasha says
That’s great, so glad you liked the tacos, Christine! 🙂