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Grilled Portobello Mushroom Tacos

Name: Portobello Mushroom Tacos
Prep time: 5 min
Cook time: 12 min
Total time: 47 min
Ingredients: 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 )

Published June 30, 2017 / Updated August 25, 2020 / 22 Comments

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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.

Love tacos? You may also like some of my other taco recipes:
Buffalo Chicken Tacos
Healthy Salmon Tacos
Summer Steak 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!

5 from 3 votes

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Prep Time 5 mins

Cook Time 12 mins

Marinade time 30 mins

Total Time 47 mins

Course Main Course

Cuisine Tex-Mex

Servings tacos

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.

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.

Keyword portobello mushroom tacos

Author Natasha Bull

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Portobello Mushroom Tacos

Ingredients

Marinade:

Quick guacamole:

Other/Toppings:

Instructions

Notes

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