This mushroom taco recipe is quick to make and bursting with savory flavor, with meaty portobello and creamy bean sauce!
Here’s a quick and easy taco recipe that’s perfect for weeknights: give it a try. Mushroom Tacos! Portobello mushrooms have a tremendously savory flavor: toss them in a pan with bold spices and they work herbal magic. This recipe is ideal when you only have a few minutes to prep a meal: pair these portobellos with creamy bean puree and the quickest coleslaw and dinner is ready!
Mushroom Taco Ingredients
This mushroom tacos recipe is a no-brainer: it should show you around 20 to 25 minutes assemble. The taco is a Mexican invention, probably from the Aztec era, and was first introduced to the United States in 1905. We honor the great tradition of Mexican cuisine in this recipe! The only part that needs cooking is sautéing the portobello mushrooms with some spices. Pair them with canned mashed beans to add enough protein to keep these tacos filling. Here’s what you need:
- Portobello mushrooms
- Garlic
- Cumin, cumin seeds, smoked paprika powder, salt and pepper
- lime
- chilled beans
- cabbage
- Lawyer
- Pico de Gallo
- cream cheese (Optional)
- Tortillas
All you have to do is sauté the mushrooms with spices, then make a quick coleslaw and top with toppings. You don’t even have to make a sauce, but you can garnish with sour cream if you like. They’re juicy and delicious just the way they are!
Refried beans are important for protein
These mushroom tacos are plant-based and vegan. But here’s the most important thing to know about these delicious mushrooms: Mushrooms can’t replace protein! These portobellos taste like a bite of steak (literally!). But it doesn’t contain any protein, so you’ll need to add other elements with plant-based proteins to make a hearty meal!
Don’t like refried beans? You should make sure to add other plant proteins here:. Try seasoned black beans or even vegan nut taco meat that includes nuts to add protein. You can also try
Serving for these mushroom tacos
This mushroom taco recipe is Then easy to make and full of flavor! Here’s a note to keep in mind about portion sizes:
- Mushrooms shrink back into the pan. At first glance it seems like a lot, but when they boil the water, the mushrooms shrink in volume.
- Add only a handful of mushrooms per taco. It will still add massive flavor. Lay them on top of a generous portion of bean curd.
- When feeding very hungry eaters, prepare 1.5 times more mushrooms and double the beans. Or you can accessorize with heartier side dishes! See below.
About Portobello Mushrooms (and Substitutes)
The portobello mushroom variety makes these tacos: they’re so hearty and flavorful! But there are a few substitutes if you can’t find them. Here’s what you need to know about this powerful mushroom:
- Portobello mushrooms (also known as Portobella or Portabella) are one of the most commonly consumed strains in the world. She intensely meaty and savory flavor, with plenty umami.
- Where to find them: You can find portobello mushrooms at most major grocery stores. Often they are packed in containers of 3-6 mushroom heads. If you get 6, make this recipe 1.5 times! (See below.)
- Fun fact: Champignon and Cremini (aka Baby Bella) are the same type of mushroom, just earlier stages of growth! Portobello is the oldest grade, so it has the meatiest and tastiest flavor. So you can substitute Cremini or Baby Bella if you can’t find portobellos.
Tips for reheating tortillas
One last thing about these mushroom tacos: make sure you heat the tortillas! You can’t make a good taco out of a cold, chewy tortilla. How to Reheat Tortillas Like a Pro:
- Place them over the flame of a gas burner (preferably!). Place each tortilla directly on a gas burner for a few seconds on each side and rotate with tongs. This will slightly char the edges and warm the tortillas (this is how they look like in the pictures). Then throw them in a tortilla warmer!
- Heat them up in the oven. If you don’t have a gas burner, you can reheat them in the oven. Go to How to Reheat Tortillas. You can also char them with a kitchen torch if you’re a fan of charred tortillas (we did that here since we cook on induction!).
Make It a Meal: Mushroom Taco Sides
Want to make these mushroom tacos a hearty meal? Here are some side dishes that go well with tacos:
What else would you serve with these vegan tacos? Let us know in the comments!
More mushroom recipes
do you like mushrooms Here are some tastier mushroom recipes you’ll enjoy:
The description
This mushroom taco recipe is quick to make and bursting with savory flavor, with meaty portobello and creamy bean sauce!
- 3 tablespoons olive oil, shared
- 4 large portobello mushrooms*, sliced 1/4 inch thick
- 1 Garlic clove, chopped
- ¼ teaspoon cumin seeds
- ½ teaspoon every ground cumin and smoked paprika
- Few ½ teaspoon kosher salt
- Freshly ground black pepper
- ½ tbsp lime juice (1/4 Lime)
- 15-ounce refried beans
- 1/4 medium red cabbage
- 1 ripe avocado
- To serve: pico de gallo (mandatory), queso fresco or crumbled feta cheese (optional)
- 8th Tortillas
- Fry mushrooms: Cut the mushrooms into 1/4 inch slices. Chop the garlic. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until tender, 5 to 6 minutes. Reduce heat to medium-low and stir in 1 more tablespoon olive oil, garlic, cumin, ground cumin, smoked paprika, kosher salt, and black pepper. Cook until fragrant, 1 to 2 minutes, then turn off the heat and stir in the lime juice.
- Heat beans: Heat the refried beans in a small saucepan until hot. Taste and add a few pinches of kosher salt if needed.
- Prepare the quick coleslaw: Grate the red cabbage. Place in a bowl and add the juice of 1 lime wedge and 2 pinches of kosher salt. Dice the avocado, if using.
- Warm up tortillas: Warm and char the tortillas by placing them over an open flame over medium-high heat for a few seconds on each side, turning with tongs until lightly charred and warmed through. (See Reheating Tortillas.)
- Assemble the tacos: Add a generous dollop of bean puree, a small handful of mushrooms*, coleslaw, avocado, pico de gallo and cheese crumbs, if using.
Remarks
*Serving size makes 8 modest tacos. If you’re serving really hungry eaters, you might want to make 1.5 times the mushrooms and double the beans, or add savory side dishes.
- Category: main course
- Method: Cook
- Kitchen: Mexican inspired
- Diet: vegan
