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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! 

Course Main Course
Cuisine Tex-Mex
Keyword portobello mushroom tacos
Prep Time 5 minutes
Cook Time 12 minutes
Marinade time 30 minutes
Total Time 47 minutes
Servings 8 tacos
Author Salt & Lavender

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

  1. 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. 
  2. Meanwhile, prep the other ingredients. In a small bowl, mash the guacamole ingredients together using a fork. Set aside until needed.
  3. 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. 
  4. Once the mushrooms are cooked, slice them into smaller pieces. Top the tacos with all the toppings and the mushrooms. Eat immediately. 

Recipe Notes