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Home By Diet Vegetarian

Mushroom Tacos

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By: Diana Last updated on May 15, 2021

This post may contain affiliate links. Please read my disclosure policy.

Mushroom tacos pinnable image

Make these vegan-friendly mushroom tacos using just a few ingredients! Assemble and top with pico de gallo, creamy guacamole, and crunchy quick pickled onions. An easy meatless dinner ready in just 20 minutes!

3 mushroom tacos with guacamole and quick pickled onions


In our family, there are vegetarians/vegans and there are carnivores. And taco Tuesday is kinda a must! I mean, I find it a good excuse to make tacos on Tuesdays (our Mexican-inspired recipes are always on rotation, they’re not just for Cinco de mayo!). We usually make at least one chicken option and one veggie option so that everyone can enjoy.

Our absolute favorite is these baked chicken tacos, crunchy shells with tender juicy chicken are amazing! And then for vegetarians/vegans, it’s either crispy cauliflower tacos or these delicious mushroom vegan tacos!

Mushroom Taco Recipe

This mushroom taco recipe is so healthy and simple. You start with the aromatics and then saute sliced meaty portobello mushrooms (and any other variety of mushrooms that you like) with homemade taco seasoning until tender. And that’s your taco filling ready!

It’s a very versatile recipe, as you can use any ingredients you have on hand to make the topping and the mushrooms are full of flavorful so honestly, they don’t need much.

My favorite part? This healthy plant based dinner can be done in just 20 minutes! Oh, and you can use this filling to make quesadillas as well!

An angle shot of a mushroom taco

The Ingredients

Here’s what you’ll need to make these mushroom tacos:

  • Mushrooms – I used a mix of white portobello mushrooms because they are meaty, and shiitake mushrooms because they look fancy! You can use pretty much any mushrooms you have available. Cremini (baby bella), white mushrooms, etc.
  • Aromatics – onion, garlic, and jalapeno.
  • Taco seasoning – either homemade or store-bought. I always make my own homemade spice blends as they’re so simple to make, but healthier, cheaper, and taste better! Here’s my taco seasoning recipe.
  • Tortillas (corn or wheat), fresh lime, and salt.
Ingredients needed to make mushroom tacos

Is it Necessary to Remove The Gills?

Gills are the dark stuff located underneath the mushroom caps. Most mushroom taco recipes tell you to remove the gills if you’re sauteeing the mushrooms. I made tacos with gills and without, and didn’t find it necessary to remove them.

When gills are left, they will turn your mushrooms a bit darker, if you don’t mind that then leave them and don’t bother removing them.

I also leave the stems on, and use the whole mushroom! #zerowaste

How to Make Mushroom Tacos

  • Slice the mushrooms, I like to slice the portobellos into long strips unless they are too large then I slice that in half as well. I left my shiitake mushrooms as a whole because they’re small and look fancy. If using baby bella mushrooms, slice them.
  • In a skillet, over medium high heat, heat oil and saute the onion, garlic, and jalapeno. About 3 minutes.
  • Add the sliced portobello mushrooms, and cook for 2-3 minutes until they start wilting.
  • If using shiitake mushrooms, add them in and season with taco seasoning and salt. Cook for 2-3 more minutes. Remove from heat.
A collage with 6 images how to make mushroom tacos
  • Warm up the tortillas so that they’re pliable. Assemble and top with pico de gallo, guacamole, and quick pickled onions.
Warming up a wheat tortilla in a pan

Top Tips

  • In this recipe, I used large flat cap mushrooms (white version of Portobello mushrooms) and shiitake mushrooms. You can use portobello mushrooms, or cremini mushrooms (also called baby bella mushrooms).
  • Cook the portobello mushrooms for a couple of minutes, then add the shiitake mushrooms as they don’t need long to be cooked.
  • I used my homemade taco seasoning, it’s not spicy. To make the tacos spicy, add chili powder.
  • To add extra protein, just add some extra-firm tofu cubes to the skillet and saute them along with the mushrooms.
  • To make a taco salad or a taco bowl, ditch the tortilla and serve the mushrooms with a crunchy salad or over rice in a bowl.
Sauteed mushrooms with taco seasoning in a stainless steel pan

Grilled Mushroom Tacos

You can use grilled mushrooms to make tacos. Follow my grilled portobello mushrooms recipe to learn how to grill mushrooms on the grill or on a grill pan.

What to Serve Mushroom Tacos With

When it comes to tacos and all Mexican food, I LOVE the toppings the most! I kept it so simple with these mushroom tacos, and topped with pico de gallo (fresh salsa), creamy guacamole, and quick pickled onions.

You can also top with lime crema (not vegan) especially if you’re not using guacamole. And replace the fresh salsa with roasted salsa aka salsa ranchera or fresh pineapple salsa for even more flavor!

Other ideas are shredded red cabbage, spicy beans, and shredded lettuce.

3 mushroom tacos with wedges of lime, guacamole, pico de gallo, and quick pickled onions.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
5 from 2 votes
(Click stars to rate!)

Mushroom Tacos

Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
Author: Diana
Print Rate Recipe
Make these vegan-friendly mushroom tacos using just a few ingredients! Assemble and top with pico de gallo, creamy guacamole, and crunchy quick pickled onions. An easy meatless dinner ready in just 20 minutes!
6 servings
Make these vegan-friendly mushroom tacos using just a few ingredients! Assemble and top with pico de gallo, creamy guacamole, and crunchy quick pickled onions. An easy meatless dinner ready in just 20 minutes!

Recipe Video

Ingredients 

  • 1 tablespoon (15 ml) vegetable oil
  • ½ yellow onion finely diced
  • 3 cloves garlic minced
  • 1 jalapeno diced
  • 8 ounces (225 g) Portobello or cremini mushrooms
  • 8 ounces (225 g) shiitake mushrooms
  • 1 tablespoon taco seasoning
  • ½ lime juiced
  • 1 teaspoon salt
  • 6 corn or flour mini tortillas

Instructions 

  • In a skillet, over medium heat, heat oil and saute the onion, garlic, and jalapeno. About 3 minutes.
    Sauteeing aromatics in a skillet
  • Add the sliced portobello mushrooms, and cook for 2-3 minutes until they start wilting.
    Saute sliced mushrooms
  • If using shiitake mushrooms, add them in and season with taco seasoning and salt. Cook for 2-3 more minutes. Squeeze fresh lime juice over the mushrooms, and remove from heat.
    Mushrooms with taco seasoning in a skillet
  • Warm up the tortillas so that they're pliable. Assemble and top with pico de gallo, guacamole, and pink pickled onions.
    mushroom tacos with all the toppings

Notes:

  • In this recipe I used large flat cap mushrooms (white version of Portobello mushrooms) and shiitake mushrooms. You can use portobello mushrooms, or cremini mushrooms (also called baby bella mushrooms).
  • Cook the portobello mushrooms for a couple of minutes, then add the shiitake mushrooms as they don’t need long to be cooked.
  • I used my homemade taco seasoning, it’s not spicy. To make the tacos spicy, add chili powder.
  • To add extra protein, just add some extra-firm tofu cubes to the skillet and saute them along with the mushrooms.
  • To make a taco salad or a taco bowl, ditch the tortilla and serve the mushrooms with a crunchy salad or over rice in a bowl.
  • Nutrition: The calculated values are just a rough estimate per 1 taco with a corn tortilla and no toppings.

Nutrition Information

Calories: 103kcal, Carbohydrates: 17g, Protein: 3g, Fat: 3g, Saturated Fat: 2g, Trans Fat: 1g, Sodium: 440mg, Potassium: 319mg, Fiber: 3g, Sugar: 2g, Vitamin A: 68IU, Vitamin C: 5mg, Calcium: 28mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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  1. Melinda says

    Posted on 7/10/23 at 23:13

    When does the lime juice get added?

    Reply
    • Diana says

      Posted on 7/11/23 at 10:56

      The lime juice is stirred in just before you take the mushrooms off the stove. This way, the lime juice retains its vibrant, fresh flavor instead of getting cooked.

      Reply

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