Meaty mushrooms make a tasty vegetarian filling for these easy Mushroom Tacos. The perfect Taco Tuesday dinner, they come together in under 30 minutes and they’re full of big, bold Tex-Mex flavor.
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Why You’ll Love This Easy Mushroom Tacos Recipe
- The Steak of Mushrooms. You can use any kind of mushrooms for these mushroom tacos, but I’m a big fan of portobellos for their satisfying meatiness and umami punch. They’re known as the steak of mushrooms for good reason! (Okay, you might not mistake these for Flank Steak Tacos, but I promise, they’re fantastic.)
- Lightning Fast. These mushroom tacos are done lickety-split, with just a few minutes of prep work and 10 minutes of cooking time. Is this real life?!
- Customizable. The thing I love most about tacos is that everyone can choose their own adventure with their favorite toppings. Options? Endless! As written, these are vegan mushroom tacos, but add cheese and they’re vegetarian.
How to Make Mushroom Tacos
The Ingredients
- Mushrooms. Portobello mushroom caps for maximum meatiness, or use cremini (which are literally a smaller version of portobellos, hence their other name, baby bellas) or a mix of mushrooms.
- Low-Sodium Soy Sauce. Soy sauce in mushroom tacos? Yes! Soy sauce and mushrooms are BFFs, and it does a great job emphasizing that umami flavor.
- Seasonings. Garlic powder, chili powder, ground cumin, black pepper, and chipotle chile powder if you’d like.
- For Serving. Warm tortillas, avocado or Guacamole, Pickled Red Onions, your cheese of choice, sliced radishes for crunch, cilantro, Pickled Jalapeños for some heat, etc.
The Directions
- Prep the Mushrooms. Scrape out the gills.
- Slice. Cut the portobellos into strips.
- Make the Seasoning Mixture. Whisk 1 tablespoon of oil with all of the other ingredients for the filling.
- Season. Pour the seasoning mixture into a bowl with the mushrooms and toss to coat.
- Cook. Heat the remaining oil in a skillet set over medium-high heat. Cook the mushrooms in a single layer until they’re tender, deeply brown, and just beginning to get crispy on the edges.
- Assemble. Warm the tortillas, then add the mushroom taco filling and your favorite toppings. ENJOY!
What to Serve with Mushroom Tacos
- More Toppings. Go! To! Town! Try this Salsa Roja or Corn Salsa, drizzle on crema, add plant-based cheese or sour cream for vegan mushroom tacos, etc.
- Tex-Mex Sides. Make Grilled Corn into Mexican street corn, or just make this Mexican Street Corn Quinoa Salad.
- Rice and Beans. Add some protein to your dinner with Crock Pot Pinto Beans, then make a pot of brown rice and add a squeeze of lime juice and cilantro.
- Margaritas. Make your Taco Tuesday even more fun with this Grapefruit Margarita.
Recipe Tips and Tricks
- Wipe the Mushrooms Clean. Use a damp (but not wet) paper towel to gently wipe off any dirt or debris from your mushrooms. Avoid rinsing them under water, as this can make them soggy.
- Marinate the Mushrooms. You can get a start on these mushroom tacos by tossing the mushrooms with the seasoning mixture, covering the bowl, and refrigerating for up to a day. Now dinner’s even faster!
- Slice Uniformly. To ensure even cooking, slice the mushrooms to the same thickness.
- Don’t Overcrowd the Pan. Spread out the mushrooms in a single layer in the pan so they cook evenly and get crispy on the edges. If you have to, cook them in batches!
Mushroom Tacos
Prep: 10 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 2 –3 servings
These easy mushroom tacos are the ultimate vegan weeknight dinner! They take just 25 minutes to make and they're full of bold Tex-Mex flavor.
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Ingredients
For the Mushroom Taco Filling:
- 4 large portobello mushroom caps or 16 ounces cremini or mixed mushrooms of choice
- 1 ½ tablespoons extra virgin olive oil divided
- 1 tablespoon low sodium soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- ¼ teaspoon chipotle chile powder optional
For Serving:
- Corn or flour tortillas
- Guacamole or sliced avocado
- Pickled Onions
- Feta or queso fresco cheese
- Thinly sliced radishes
- Chopped fresh cilantro
Instructions
- If using portobello mushrooms, use a small spoon to scrape out and discard the gills. Cut into thin strips. If using other mushrooms, roughly chop or slice them. Place in a large bowl.
- In a small bowl, stir together 1 tablespoon of the oil, soy sauce, garlic, chili powder, cumin, black pepper, and chipotle pepper. Pour over the mushrooms. With your hands, toss to coat the mushrooms as evenly as you can. They will seem quite dry.
- Heat the remaining ½ tablespoon oil in a large skillet over medium-high heat. Once it’s hot and shimmering, add the mushrooms and spread them into a single layer. Saute, stirring occasionally, until the mushrooms are softened and brown and crisping in a few places, about 10 minutes.
- Warm the tortillas in a dry skillet, your oven, or in the microwave. Fill with the mushrooms and add your favorite toppings to assemble the tacos. Enjoy immediately.
Notes
- Nutritional information is calculated for the filling only, as the type of tortilla and toppings you choose can cause a lot of variation.
- TO STORE: Refrigerate the mushroom taco filling in an airtight container for up to 4 days. Store toppings separately.
- TO REHEAT: Reheat in a skillet set over medium-heat or in the microwave until warmed through.
- TO FREEZE: The mushroom filling can also be frozen for up to 3 months in an airtight container or freezer bag. Thaw in the refrigerator before reheating and assembling the tacos.
Nutrition
Serving: 1of 2Calories: 144kcalCarbohydrates: 9gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.01gPotassium: 690mgFiber: 3gSugar: 4gVitamin A: 375IUVitamin C: 0.04mgCalcium: 16mgIron: 1mg
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Mushrooms are the OG meat substitute! Try them in one of these recipes next.
I love the sound of this recipe. No Italian-style tofu anywhere near me, but I need to keep them vegetarian. And I’m not a big fan of “fake meat” like vegetarian sausages. Trying to think of some substitute for the tofu. Any ideas?
Hi Libby! The Italian seasoning of the tofu adds A LOT to the recipe, so you might find the flavor lacking. You could do more mushrooms or chickpeas, then add red pepper flakes to try to kick it up. I haven’t tried it myself, so you’d be experimenting.
Last Sunday, Matt and I double dated with Kaci and her husband and dined at a local taco joint. I ordered one each of their tofu taco and Thai mushroom in a blue corn tortilla. Both were fabulous! So we’re on the same wave length, and I just love the sound of these!
These look delish!
Delicious! I couldn’t find Italian-style tofu so I used vegan Italian sausage instead. It worked very well and browned nicely. My only suggestion is to thicken the sauce with cornstarch at the end. It was a little drippy and made our burritos a bit hard to handle. I may make it in a wok next time to facilitate that. Great recipe and thanks, loving this blog!
Libby, I’m so glad to hear you enjoyed the tacos! Thanks for reporting back with your swaps!
Made these yesterday and my husband RAVED about them. I couldn’t find vegan Italian sausage either so just added Italian seasoning to the “meat.” Also topped with parmesan. This recipe is definitely going into rotation!
Jaime, I’m so glad they were a hit! Thanks for taking the time to share this review and your tweaks!
You got my attention with mushrooms! I love them and use them in all different recipes, many of my own making. Will be looking for Italian tofu as I was unaware it existed prior to reading this. This truly sounds delicious! Thanks for sharing this recipe with us. Another one to pin!
Penny mushrooms are one of our faves too. I hope you love the tacos!
Excellent. I was skeptical as I watched the cabbage cook down, but after adding the vinegar and hoisin sauce it really came to life. I added jalepenos and shallots because I love both and it seemed to fit the recipe. I used chorizo style vegan crumbles and a diced up italian veggie sausage. Absolutely will make again. Everyone loved it.
YAY! I’m SO happy to hear this, Jolene! Thank you for taking the time to share this kind review!
This dish tasted amazing! What was also excellent was the flexibility of the recipe – I wanted it as side/addition so did not add the tofu/protein and I did not have exact ingredients (had to use the random mushrooms I had, only had one green onion). It was still delicious and so easy to make! Thank you!!
I’m so happy that you enjoyed it, Amanda! Thank you for sharing this kind review!
I didn’t have hoisin sauce so substituted that with what I had – teriyaki. Came out super delicious!! Hubby was blown away. Also realized we only had 2 tacos left after I cooked it so we poured the rest over a bed of brown rice – equally delicious! We had Field Roast apple sage breakfast sausage so I used that and it worked. Spicy Italian may have been better but we made it work! Thanks for a great recipe.
Hi Mina! So glad you enjoyed the recipe! Thank you for this kind review!
Made these using the Trader Joes baked Sriracha tofu. They came out excellent, this is definitely a keeper recipe.
Hi Amy! So glad you enjoyed the recipe! Thank you for this kind review!
I made these with Abbot’s plant based chorizo. So good! I’ll make these mushroom tacos again. Thanks!
I’m so happy that you enjoyed it, Marcia! Thank you for sharing this kind review!
Just curious about one thing here:
You mention that you changed the recipe to use cremini mushrooms.
But then in the next paragraph, you say not to use white button mushrooms.
These are both Agaricus bisporus. Just different names for the same mushroom.
Are you saying that the change you made to use cremini mushrooms was a bad one and we shouldn’t follow your example?
In any case, thank you for the recipe!
Hi Kevin, actually baby bella (cremini) mushrooms are different than plain white button mushrooms. They are bigger and firmer and vary in color from light tan to rich brown. Baby bellas have an earthier, meatier flavor compared to plain white button mushrooms. Hope you enjoy the recipe!
The Italian tofu you recommended is no longer available on Amazon and only available on Walmart.com if you buy a $54 case. I will experiment, as I’ve been using a beef/mushroom blend for tacos and really want to try it with tofu.
Hi Diane, thanks for letting us know! This recipe is from 2018 so I can definitely see why it might not be around. You can use any kind of tofu that you’d like in this recipe!
Oh so good. This is a keeper! I love your site. My husband asked me what kind of meat was in them, he had no idea it was mushroom. The chipotle seasoning is on point! I serve them with sautéed bell peppers, guac, and salsa. Thanks for another great recipe, Erin!
So glad to hear you enjoyed the recipe, Edith! Thank you!
Loved how simple this was, but with so much flavor and texture! Thanks for bringing another great vegetarian staple to my weeknight mix.
Glad to hear you enjoyed it, Laurel! Thank you!
I really didn’t like mushrooms at first, but my boyfriend does, so I tried to do these mushroom tacos for him. I ended up loving this recipe more than him. The flavor is great, and not “mushroomy” tasting!
Makes me so happy to hear, thank you Kiara!
Thanks Erin! These are amazing, big on flavor and texture and yet easy to prepare. My husband loved this one! He loves chipotle so I just went heavy with it and he approved. We honestly could eat these tacos 3x a week. Really good!
Great to hear, thank you Lauren!
I came back for one of our favorite recipes and the original image is the same but the recipe is completely different. I hope this is a temporary error because we really loved sweet and spicy sauce that went with these tacos.
Hi Lauren, we did update this recipe earlier in the year. Please email us at hello@wellplated.com and we can see about getting you the original. Thanks!