Easy Mushroom Tacos filled with marinated portabello mushrooms, bell peppers and a crunchy red cabbage slaw. Ready in only 25 minutes! (vegetarian, vegan, gluten free)
Mushroom tacos are one of my favorite meatless dinner recipes to make during the week. Thanks to the portobella mushrooms, they’re filling and have a rich, “meaty” taste that will satisfy the biggest of meat lovers.
They’re also easy to make and take only 25 minutes to throw together from start to finish! That’s a total weeknight dinner win in my book.
And did I mention they’re TACOS? Everyone loves tacos! You just can’t go wrong, my friend.
Ingredients in mushroom tacos
For this recipe, you’ll need:
- portobello mushrooms
- marinade ingredients: lime juice, olive oil, cilantro, garlic, chile powder, salt, cumin and oregano
- bell peppers
- slaw ingredients: red cabbage, cilantro and mayo
- warm tortillas: corn tortillas, flour tortillas or paleo tortillas
How to make mushroom tacos
First, remove the gills from the portabello mushrooms. (see photo above) To do this, hold the mushroom in one hand and stick the tip of a spoon into the gills with the other hand and pry them up and away from the base.
You should then be able to slide the side of the spoon all the way down and remove the gills in larger sections.
Do the best you can here. The mushroom doesn’t have to be completely clean. Just remove what you’re able to.
If you’re grilling the mushrooms instead of sauteing them, you can leave the gills on.
Next, slice and toss the mushrooms with the marinade made from olive oil, lime juice, cilantro, garlic, chile powder, coarse kosher salt, ground cumin and dried oregano. (see photo above)
Add the mushrooms to a large nonstick skillet over medium-high heat and cook for 10 minutes.
If you’re grilling the mushrooms instead of sauteing them, don’t slice them into strips. Instead, leave the mushroom caps whole and toss them with the marinade. Grill over high heat for 4-5 minutes per side, or until beautiful grill marks appear and they’re caramelized.
Once the mushrooms are cooked, remove them from the skillet or the grill and set them aside.
In the same skillet, add a little olive oil and the sliced bell peppers. Saute them for 10 more minutes, until peppers have softened.
Add the mushrooms back in, toss together to combine, and remove from heat. Serve in warm corn tortillas with the slaw.
To add a bit of crunchy texture to the sauteed mushrooms and peppers, I highly recommend you pair it with this quick and easy red cabbage slaw.
To make, simply toss together sliced red cabbage, cilantro, and a bit of light mayo.
I would typically add lime juice to a slaw like this, but the mushrooms already provide a lot of acidity from the marinade, so I added some mayo instead to tone it down a bit.
Tips and substitutions
- Don’t have portobello mushrooms? Use cremini mushrooms (also called ‘baby bella’) instead. The average portobella mushroom is between 3 to 5 ounces, so I recommend getting around 18 to 30 ounces of cremini mushrooms.
- To make this recipe vegan, use a vegan mayonnaise like Vegenaise.
- To make this a little spicy, add in 1 to 2 teaspoons of crushed red pepper flakes to the marinade.
More vegetarian recipes you’ll love
- Easy Black Bean Soup
- Crispy Potato Tacos
- Spicy Vegetarian Chili
- Easy Gazpacho Recipe
- Enfrijoladas (Black Bean Enchiladas)
- Easy Red Chilaquiles
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