Name: Vegetarian Big Mushroom Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 large portobello mushrooms, sliced into ½-inch strips; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 2 cloves garlic, minced; 2 tablespoons lime juice (about 1 lime); Salt and pepper to taste; 8 small corn tortillas; 1 avocado, sliced; 1 cup shredded cabbage (red or green); ½ cup chopped fresh cilantro; ¼ cup thinly sliced red onion; Optional: sour cream, hot sauce, or lime wedges for serving

These Vegetarian Big Mushroom Tacos burst with bold, savory flavors, combining juicy portobello mushrooms with vibrant spices and fresh toppings. Perfect for taco night, they’re easy to prepare, hearty, and customizable, offering a satisfying meat-free meal that everyone will love in just 30 minutes.

Why You’ll Love This Recipe

These Vegetarian Big Mushroom Tacos are a game-changer for taco lovers seeking a plant-based option that doesn’t skimp on flavor or texture. The star of the dish, portobello mushrooms, delivers a meaty, umami-packed bite that rivals any traditional taco filling. Marinated with smoky spices like cumin, chili powder, and smoked paprika, the mushrooms soak up rich flavors while maintaining a juicy, satisfying chew. Paired with creamy avocado, zesty lime, and fresh cilantro, each taco is a delightful balance of textures and tastes. Whether you’re a dedicated vegetarian or just exploring meatless meals, this recipe is quick to whip up, budget-friendly, and endlessly customizable. Perfect for weeknight dinners, gatherings with friends, or even meal prep, these tacos bring bold Mexican-inspired flair to your table with minimal effort. Plus, they’re healthy, packed with nutrients, and guaranteed to impress even the pickiest eaters!

Recipe Tips and Tricks

Slice Evenly: Cut mushrooms into uniform strips to ensure even cooking and consistent texture.
Don’t Skip the Marinade: Let mushrooms sit in the spice mix for at least 10 minutes to maximize flavor absorption.
High Heat for Searing: Cook mushrooms on high heat to get a caramelized, slightly crispy edge.
Warm Tortillas: Heat tortillas on a skillet or directly over a gas flame for a smoky, pliable base.
Balance Toppings: Use creamy (avocado or sour cream) and crunchy (cabbage or onions) toppings for a perfect bite.
Avoid Overcrowding: Cook mushrooms in batches if your skillet is small to prevent steaming.
Taste and Adjust: Sample the mushroom filling before serving and tweak with extra lime or salt if needed.
Double the Recipe: These tacos disappear fast, so make extra for leftovers or hungry crowds.
Use Fresh Spices: Freshly ground cumin or smoked paprika elevates the dish significantly.
Experiment with Heat: Add a pinch of cayenne or fresh jalapeño for a spicy kick.

Yield: serving 4

Vegetarian Big Mushroom Tacos

Juicy portobello mushrooms, smoky spices, and fresh toppings create irresistible Vegetarian Big Mushroom Tacos in 30 minutes.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

4 large portobello mushrooms, sliced into ½-inch strips
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
2 cloves garlic, minced
2 tablespoons lime juice (about 1 lime)
Salt and pepper to taste
8 small corn tortillas
1 avocado, sliced
1 cup shredded cabbage (red or green)
½ cup chopped fresh cilantro
¼ cup thinly sliced red onion
Optional: sour cream, hot sauce, or lime wedges for serving

Instructions

Prepare the Mushrooms: Gently wipe the portobello mushrooms with a damp paper towel to clean them. Slice into ½-inch strips for the perfect bite-sized pieces. Set aside in a large bowl.
Make the Marinade: In a small bowl, whisk together olive oil, cumin, chili powder, smoked paprika, minced garlic, and lime juice. Pour over the mushrooms and toss to coat evenly. Let sit for 10 minutes to soak up the flavors.
Heat the Skillet: Place a large skillet over medium-high heat. Add a drizzle of olive oil if needed, ensuring the pan is hot for a good sear.
Cook the Mushrooms: Add the marinated mushrooms in a single layer (work in batches if necessary). Cook for 8-10 minutes, stirring occasionally, until tender and slightly caramelized. Season with salt and pepper to taste.
Warm the Tortillas: While mushrooms cook, heat the corn tortillas in a dry skillet over medium heat for 30 seconds per side or directly over a gas flame for a charred effect. Wrap in a clean towel to keep warm.
Prep the Toppings: Slice the avocado, shred the cabbage, chop the cilantro, and thinly slice the red onion. Arrange on a platter for easy assembly.
Assemble the Tacos: Place a spoonful of cooked mushrooms onto each warm tortilla. Top with avocado slices, shredded cabbage, cilantro, and red onion.
Add Extra Flair: Drizzle with sour cream or hot sauce if desired, and serve with lime wedges for a zesty squeeze.
Serve Immediately: Arrange tacos on a platter and bring to the table for a vibrant, hands-on meal everyone will love.
Enjoy the Leftovers: If you have extra filling, store it separately (see Storage Options) for quick tacos later in the week.

Notes

For gluten-free diets, ensure corn tortillas are certified gluten-free.
Adjust spice levels to your preference; the recipe is mild but can be amped up with extra chili powder or cayenne.
Fresh lime juice is key for brightness—avoid bottled juice if possible.
If pickling onions, soak slices in a mix of vinegar, water, and a pinch of sugar for 15 minutes.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 296Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 2mgSodium 132mgCarbohydrates 36gFiber 10gSugar 4gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Portobello Mushrooms: These large, meaty mushrooms are the heart of the recipe, offering a chewy texture and rich flavor. Choose firm, fresh mushrooms with dark gills for the best taste.
Olive Oil: Used for sautéing and marinating, it helps the spices stick to the mushrooms and promotes caramelization. Avocado oil is a good alternative.
Spices (Cumin, Chili Powder, Smoked Paprika): This trio creates a smoky, earthy, and slightly spicy profile. Opt for high-quality, fresh spices for maximum impact.
Garlic: Fresh garlic adds depth and aroma. Minced finely, it blends seamlessly into the marinade.
Lime Juice: Brightens the dish with tangy freshness. Freshly squeezed is best for vibrant flavor.
Corn Tortillas: Traditional and gluten-free, they provide a sturdy yet soft base. Flour tortillas work if preferred.
Avocado: Creamy and rich, it balances the spices. Choose ripe but firm avocados for easy slicing.
Cabbage: Adds crunch and freshness. Red or green cabbage both work; shred finely for better texture.
Cilantro: Brings a herbaceous pop. If you dislike cilantro, parsley or green onions can substitute.
Red Onion: Pickled or raw, it adds sharp, tangy contrast. Soak in cold water to mellow its bite if desired.

Variations and Substitutions

For those looking to switch things up, this recipe is highly adaptable. Swap portobello mushrooms for cremini or shiitake for a slightly different texture and flavor; shiitake offers a more intense umami punch. If you’re out of corn tortillas, flour tortillas or even lettuce wraps make a great low-carb alternative. For a spicier taco, incorporate diced jalapeños or a drizzle of hot sauce like sriracha or chipotle. Vegan? Skip the sour cream topping and double up on avocado or use a plant-based yogurt. To add protein, toss in black beans or crumbled tofu seasoned with the same spices. For a smoky twist, grill the mushrooms instead of sautéing them, or add a splash of liquid smoke to the marinade. If you’re avoiding oil, cook the mushrooms in a non-stick pan with a bit of vegetable broth. For a cheesy vibe, sprinkle on crumbled feta or cotija, or use a vegan cheese alternative. The toppings are endlessly customizable—try shredded carrots, radishes, or even mango salsa for a sweet contrast.

Storage Options

Store leftover mushroom filling in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or oil to restore juiciness. Tortillas are best stored separately at room temperature in a resealable bag for up to 2 days or frozen for up to a month; reheat before serving. Toppings like avocado and cilantro should be prepared fresh to maintain texture and flavor. Assembled tacos don’t store well, so only combine components when ready to eat. The mushroom filling can be frozen for up to 1 month; thaw overnight in the fridge before reheating.