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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


  • 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

Quick guacamole:

  • 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.