Mushroom Tacos – Rachel Cooks®

Savory slices of portobello mushrooms are tucked into lightly charred corn tortillas, with crisp shredded red cabbage, fresh cilantro, and salty crumbles of cotija cheese. Mushroom tacos are a delicious vegetarian option that will please everyone.

Recipe Overview

Why you’ll love it: Mushroom tacos are easy to make. They’re flavorful and will please vegetarians and meat-eaters alike.

How long it takes: less than a half hour
Equipment you’ll need: skillet
Servings: 4 (2 tacos each)

Mushroom tacos on corn tortillas.

Looking for inspiration when it comes to meatless meals? The problem is that many of us aren’t accustomed to cooking meals that don’t include some type of meat. Meat is the centerpiece of most dinners, accompanied by side dishes that are chosen to complement it.

Maybe you choose plant-based meat substitutes. There are many available. I’m a little turned off by “imitation meat”. I find myself comparing it to the real thing and it’s just not the same. Often, meat substitutes are high in sodium or other additives.

Why not enjoy nature’s bounty for what it is? There are plenty of plant proteins to choose from that can easily stand on their own merit. They don’t have to pretend to be anything they’re not. We love them just the way they are.

Mushroom tacos fall into that category. The mushrooms are savory and delicious, and they have a meaty texture that works perfectly in tacos. I guarantee you won’t miss the meat in these vegetarian tacos.

About Mushroom Tacos

  • Mushrooms are more economical than meat. Portobello mushrooms are generally less expensive than beef or chicken.
  • Mushroom tacos are a healthy choice. It may surprise you to learn that mushrooms contain antioxidants, fiber, B vitamins, and minerals. They are low in calories, fat-free, and high in fiber (Healthline). The mushrooms are wrapped in gluten-free corn tortillas, and topped with crisp vitamin-rich red cabbage.
  • These tacos are delicious! The mushrooms are prepared with plenty of bold seasoning and aromatics like onion, garlic, and jalapeño pepper. They don’t disappoint.
Three tacos on a platter with toppings nearby.

Ingredients You’ll Need

  • Portobello Mushrooms: Buy four large portobello mushrooms, about 14 ounces. I prefer this type of mushroom because the long strips are easier to wrap in a tortilla. If you like, other types of mushrooms such as button mushrooms (white mushrooms) can be substituted.
  • Onion, Garlic, Jalapeño Pepper: This trio of savory aromatics are finely minced and sautéed with the mushrooms to flavor them. Remove the seeds and ribs from the pepper to eliminate some of the spicy heat.
  • Chili Powder, Ground Cumin, Paprika, Smoked Paprika, and Salt: These seasonings provide plenty of flavor and are common pantry items.
  • Fresh Lime Juice: A squeeze of lime juice perks up the taco filling.
  • Corn Tortillas: Made with ground corn, most corn tortillas are naturally gluten-free. They taste best if they are lightly charred over a gas flame.
  • Cotija Cheese: This Mexican cheese is white, dry, and crumbly. It has a salty flavor and is often used to top southwestern-style recipes. If you can’t find it, feta cheese is similar.
  • Red Cabbage: Finely shredded red cabbage adds color, crunch, and nutrition. Green cabbage or iceberg lettuce could be substituted.
  • Additional Toppings, optional: Pico de gallo, avocado or guacamole, fresh cilantro, sour cream, pickled red onions, or a squeeze of fresh lime juice are all good choices.
Ingredients needed for recipe, including spices and mushrooms.

Fruit and vegetable brush product image.

A Must-Have Vegetable Brush

Commercially grown mushrooms are grown in a sterilized mixture of wood chips and sawdust. You’ll notice black flecks of this organic material clinging to the mushrooms. It’s easy to remove with a soft-bristled brush.

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How To Prepare Mushrooms for Tacos

Begin by prepping the mushrooms. Once you have the caps cleaned, twist the stem out.

Scrape out the gills with a spoon so the bottom side of the caps is smooth.

With a sharp knife, slice the mushrooms into long strips, about a quarter inch wide.

Prep the aromatics. Peel and finely dice a small onion. Cut off the stem of the jalapeño pepper, slice it in half, and remove the seeds and ribs; finely dice it. Peel two cloves of garlic and finely mince them.

Sauté. Heat oil in a skillet. Add the diced onion, pepper, and garlic; sauté for a few minutes until they are softened. Add the sliced mushrooms and season with salt; cook for 6 to 7 minutes or until they are softened.

Add seasonings. Add the spices to the mushroom mixture in the pan, continuing to heat and stir for a couple of minutes. Remove the pan from the heat and finish off with a squeeze of lime juice.

Assemble the tacos. Warm the corn tortillas briefly in the microwave or char over a gas burner (preferred method). Add a scoop of the mushroom mixture to each tortilla, dividing it evenly between 8 tortillas.

Top with a spoonful of crumbled cotija cheese, a pinch of red cabbage, and cilantro leaves. If desired, add another squeeze of lime juice or any other toppings you like.

Mushroom taco with toppings added.

Enjoy the mushroom tacos! They’re best eaten immediately. Serve them with cilantro lime rice or black bean and avocado salad. Tortilla chips and salsa are always welcome.

Changes You Can Make

  • Use a different type of mushroom. Baby bella, white mushrooms, button mushrooms, use what’s available.
  • Substitute green cabbage. If you’re not fond of red cabbage, feel free to use green cabbage or iceberg lettuce, whatever you like best.
  • Vegan: Simply omit the cotija cheese. Diced avocado or guacamole are good substitutes.
  • Make it a salad. Omit the corn tortillas and serve the mushrooms on a bed of greens mixed with shredded red cabbage and cilantro. Drizzle with cilantro lime dressing or creamy avocado dressing. Top the salad with cotija cheese crumbles and crispy tortilla strips.
Taco held in a hand.

Storage & Reheating Tips

The tacos are best eaten immediately. If you have extras, store the mushrooms, toppings, and tortillas separately. Refrigerate for up to 3 days.

To serve, reheat the mushrooms briefly in the microwave or in a small skillet just until warmed through. Assemble tacos as directed.

Leftover Love

If you happen to have mushrooms left over, add them to a grain bowl or salad.

More Vegetarian Tacos

Browse all tacos

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

Mushroom tacos in corn tortillas with cotija cheese and cabbage.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

4 servings

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Savory slices of portobello mushrooms are tucked into lightly charred corn tortillas, with crisp shredded red cabbage, fresh cilantro, and salty crumbles of cotija cheese. Mushroom tacos are a delicious vegetarian option that will please everyone.


  • Clean mushrooms and remove stems and gills. Slice into ¼ inch strips.

  • Heat a large skillet over medium heat. Add oil, onions, garlic, and jalapeño pepper. Cook, stirring frequently, until onions are softened, about 4 minutes.

  • Add mushrooms and salt and cook for another 6 to 7 minutes or until softened.

  • Add chili powder, cumin, paprika, and smoked paprika and cook for 1 to 2 minutes or until fragrant.

  • Remove from heat and stir in lime juice.

  • Serve on warm tortillas with desired toppings (we recommend about a tablespoon of shredded red cabbage, a sprinkle of cotija cheese, and fresh cilantro).


  • Nutrition information is calculated for 2 tacos on corn tortillas and doesn’t include toppings.
  • Flour tortillas may be substituted for corn tortillas, if desired. Shredded green cabbage or head lettuce could be substituted for the red cabbage.
  • To char corn tortillas, put them directly on a gas burner over medium low heat. When lightly charred (about 2 minutes), use tongs to flip the tortilla over and char the other side (about 1 minute). 

Nutrition Information

Serving: 2tacos, Calories: 234kcal, Carbohydrates: 32g, Protein: 8g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 17mg, Sodium: 557mg, Potassium: 528mg, Fiber: 6g, Sugar: 4g, Vitamin A: 649IU, Vitamin C: 16mg, Calcium: 159mg, Iron: 2mg

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.

Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!

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