Mushroom Tacos
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.
Prep: 10 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 2 –3 servings
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
