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    Home » Recipes

    Grilled Portobello Mushroom Tacos

    Published: Jun 30, 2017 / Updated: Aug 25, 2020 / 28 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    These vegetarian grilled portobello mushroom tacos are satisfying, healthy, TASTY, and make the perfect summer meal.

    close-up of portobello mushroom tacos with lime wedge

    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.

    sliced grilled portobello mushrooms on a white plate

    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.

    three vegetarian grilled portobello mushroom tacos beside lime wedges

    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

    three healthy mushroom tacos and lime wedges

    Will you give these portobello mushroom tacos a try?

    Talk to me in the comments below!

    These vegetarian grilled portobello mushroom tacos are satisfying, healthy, TASTY, and make the perfect summer meal.

    Portobello Mushroom Tacos

    Satisfying grilled portobello mushroom tacos that will even please the meat-eaters! 
    5 from 5 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 mins
    Cook Time 12 mins
    Marinade time 30 mins
    Total Time 47 mins
    Course Main Course
    Cuisine Tex-Mex
    Servings 8 tacos
    Prevent your screen from going dark

    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
    « Baby Kale Salad with Lemon Dressing and Parmesan Croutons
    Grilled Corn and Chickpea Salad »

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    1. Norma Huron says

      February 1, 2023 at 6:17 PM

      My husband was pleasantly surprise with these. He’s not too pleased with my going more vegan/plant based, but he loved these! We both did!

      Reply
      • Natasha says

        February 1, 2023 at 10:39 PM

        That's fantastic!! 😀

        Reply
    2. Sheila says

      July 12, 2021 at 10:40 AM

      5 stars
      Ww were at a big outdoor bash recently and the caterers served mushroom tacos as the meatless alternative. We were so impressed with the flavors that I searched for a recipe with similar ingredients and found yours! Absolutely wonderful and very easy to make. Thank you so much!

      Reply
      • Natasha says

        July 12, 2021 at 11:26 AM

        That's great to hear! I'm so happy these hit the spot for you, Sheila.

        Reply
    3. Melissa Blaseck says

      April 5, 2021 at 1:09 PM

      5 stars
      Hello- this recipe is mouth watering delicious! I had to change out the yogurt for dairy free yogurt. I used the silk vanilla with the guacamole and lime wedges. Together with the spicy portabello mushrooms grilled- Absolutely delicious.

      Thanks so much for the recipe😊

      Reply
      • Natasha says

        April 5, 2021 at 9:44 PM

        You're very welcome!!

        Reply
    4. John Eberhard says

      October 13, 2020 at 10:30 AM

      I don't have a grill. Should I cook them using the oven broiler and if so for how long? Or should I cook them on the stove top at what temperature and for how long?

      Reply
      • Natasha says

        October 13, 2020 at 1:16 PM

        Hi John! It's hard to speculate without testing. I've cooked portobello mushrooms in the oven before at like 400F in a baking dish (add a bit of olive oil so they don't stick) until they're done (I'd say at least 15-20 minutes), so you could try that.

        Reply
    5. Cassidy says

      May 8, 2020 at 9:53 AM

      5 stars
      These are easily my favorite tacos to eat and make! The mushrooms are so, so good. They come out perfectly every time.

      Reply
      • Natasha says

        May 8, 2020 at 10:04 AM

        Yay!! So happy to hear that. Thanks for commenting! XO

        Reply
    6. Ann Douglas says

      August 13, 2019 at 11:49 AM

      5 stars
      Very easy to make and taste great! I did not use a grill, I did stovetop. I never post comments but they were so good that I wanted other to know.

      Reply
      • Natasha says

        August 13, 2019 at 8:11 PM

        Aww so happy it was a hit!

        Reply
    7. Christine says

      May 26, 2019 at 1:15 PM

      Loved it this recipe!!! I made some rhubarb salsa to accompany, as we have tons right now! Great dinner for a hot summer day!!!

      Reply
      • Natasha says

        May 26, 2019 at 7:46 PM

        That's great, so glad you liked the tacos, Christine! 🙂

        Reply
    8. Filip says

      May 30, 2018 at 11:04 AM

      5 stars
      The marinade was fantastic. Thanks!

      Reply
      • Natasha says

        May 30, 2018 at 2:06 PM

        Awesome! Glad to hear it. Thanks for letting me know, Filip!

        Reply
    9. Kelly says

      July 31, 2017 at 11:15 AM

      Hi, Do you remove the gills ( I think that's what they're called) under the cap? Thanks!

      Reply
      • Natasha says

        July 31, 2017 at 12:06 PM

        Nope, I leave them in. I remove the stems, though. Hope you enjoy these!

        Reply
    10. James | Thyme to Mango says

      July 3, 2017 at 6:11 PM

      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!

      Reply
      • Natasha says

        July 3, 2017 at 6:17 PM

        Haha thanks, James! Yup, I am glad someone else gets it! 😛

        Reply
    11. Dawn - Girl Heart Food says

      July 3, 2017 at 9:41 AM

      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 🙂

      Reply
      • Natasha says

        July 3, 2017 at 9:58 AM

        Thanks, Dawn!! I agree. I hadn't tried them either til I made them, and I was definitely happy with the results.

        Reply
    12. Robyn Gleason says

      July 2, 2017 at 4:59 AM

      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 🙂

      Reply
      • Natasha says

        July 2, 2017 at 10:40 AM

        Thanks so much, Robyn. I know - me too! I haven't thought about tacos in ages somehow. Hope you enjoy them!

        Reply
    13. Lindsay | With Salt and Pepper says

      June 30, 2017 at 9:54 PM

      Yes, yes, YES!!! Love any kind of taco. And these look so satisfying, even without the meat 🙂

      Reply
      • Natasha says

        June 30, 2017 at 10:14 PM

        Thanks, Lindsay!! I was definitely happy with how these turned out.

        Reply
    14. Pamela (BrooklynFarmGirl) says

      June 30, 2017 at 6:27 PM

      This is so perfect for the summer and super easy to make 🙂 Yum!

      Reply
      • Natasha says

        June 30, 2017 at 10:15 PM

        Thanks, Pamela! 🙂

        Reply

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    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

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