There’s something truly magical about tucking into a plate of Grilled Portobello Mushroom Tacos—smoky, juicy mushroom strips nestled in warm tortillas, crowned with crunchy cabbage, creamy avocado, and a sparkle of queso fresco. It’s the kind of meal that feels festive yet unfussy, and it’s as satisfying for a quick weeknight dinner as it is for sharing at a lively backyard get-together. Every bite brings a burst of color and flavor, making these tacos a top pick for plant-lovers and omnivores alike.
Ingredients You’ll Need
Ingredients You’ll Need
These Grilled Portobello Mushroom Tacos rely on a handful of fresh, vibrant ingredients—each one chosen to add something special. From the meaty mushrooms to the tangy toppings, every element plays an important role in building layers of taste and texture that make these tacos truly memorable.
- Portobello mushroom caps: Their hearty texture and ability to soak up flavor make them the perfect stand-in for taco fillings.
- Olive oil: Adds richness and helps the mushrooms grill up beautifully with a slight char.
- Soy sauce or tamari: Brings that deep umami punch and a hint of savory saltiness.
- Balsamic vinegar: Offers a subtle tang and a touch of sweetness that balances the earthy mushrooms.
- Smoked paprika: Lends a gentle smokiness that mimics traditional grilled meats.
- Ground cumin: Adds warmth and a whisper of spice for depth of flavor.
- Garlic powder: Rounds out the marinade with its mellow, aromatic kick.
- Salt and black pepper: Essential for seasoning every layer—taste and adjust to your liking.
- Corn or flour tortillas: The cozy, handheld vessel that wraps up all the goodness; pick your favorite style.
- Shredded red cabbage: Delivers crunch, color, and a touch of peppery freshness.
- Crumbled queso fresco or feta: Adds a creamy, salty finish that contrasts the smoky mushrooms.
- Avocado: Creamy slices bring richness and that undeniably satisfying taco texture.
- Chopped fresh cilantro: For a burst of herbaceous flavor and a pop of green.
- Lime wedges: A finishing squeeze of citrus wakes up every bite and ties it all together.
How to Make Grilled Portobello Mushroom Tacos
Step 1: Whip Up the Marinade
Start by whisking together the olive oil, soy sauce, balsamic vinegar, smoked paprika, cumin, garlic powder, salt, and pepper in a small bowl. This marinade is where the magic happens—it’s bold, zippy, and infuses the mushrooms with layers of savory, smoky, and tangy flavor. The aroma alone will have you dreaming of taco night!
Step 2: Marinate the Mushrooms
Brush both sides of each Portobello cap generously with your marinade, making sure every nook and cranny gets coated. Let them sit for 10 to 15 minutes. This short rest lets the mushrooms soak up all those delicious flavors, ensuring every bite is juicy and satisfying.
Step 3: Fire Up the Grill
Preheat your grill or grill pan to medium heat. When it’s hot, lay the marinated mushrooms on the grates. Grill them for 4 to 5 minutes per side, until they’re tender and have those irresistible grill marks. The mushrooms should be lightly charred on the outside but still juicy in the middle. Let them rest for a few minutes off the heat before slicing—this keeps all the juices where you want them!
Step 4: Warm the Tortillas
Nothing beats a warm, toasty tortilla. Pop your tortillas on the grill or over a gas flame for a few seconds on each side until they’re soft, pliable, and maybe even a little bit charred. This step adds a subtle smokiness and makes your tacos taste extra special.
Step 5: Assemble the Tacos
Now for the fun part! Place a few slices of grilled Portobello mushroom into each tortilla. Top with a generous handful of shredded red cabbage, a sprinkle of queso fresco, creamy avocado slices, and a shower of fresh cilantro. Serve with lime wedges on the side for that essential citrusy finish. If you’re feeling fancy, add a drizzle of chipotle mayo or crema for even more flavor.
How to Serve Grilled Portobello Mushroom Tacos
Garnishes
The beauty of Grilled Portobello Mushroom Tacos is in the toppings—so don’t hold back! Finish each taco with extra cilantro, a squeeze of lime, or a dash of hot sauce. For a creamy kick, a dollop of chipotle mayo or vegan crema works wonders. The right garnish adds freshness, richness, or heat, making every bite shine.
Side Dishes
Tacos love good company! Pair your Grilled Portobello Mushroom Tacos with sides like black beans, roasted corn salsa, or a simple guacamole. A crunchy slaw or a bowl of fresh pico de gallo keeps things light and colorful, while rice dishes make it a heartier meal. Don’t forget a refreshing beverage—try a sparkling agua fresca or a zesty margarita for extra fun.
Creative Ways to Present
Take your taco night up a notch by serving your Grilled Portobello Mushroom Tacos family-style on a big platter, with all the toppings in little bowls for a build-your-own experience. For parties, slice the mushrooms into bite-sized pieces and serve in mini tortillas as adorable taco sliders. You can even turn leftovers into taco bowls over rice or greens for a fresh twist the next day!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover grilled mushrooms or toppings, simply store each component separately in airtight containers in the fridge. The mushrooms will keep well for up to three days and make great additions to salads, wraps, or grain bowls later in the week.
Freezing
While the fresh toppings are best enjoyed right away, you can freeze the grilled Portobello mushrooms themselves. Slice them first, then store in a freezer-safe bag or container for up to two months. Thaw them overnight in the fridge before reheating for tacos or other quick meals.
Reheating
To bring leftover mushrooms back to life, warm them in a skillet over medium heat or pop them in the microwave for a minute or two. If you’re reheating tortillas, a quick pass over a hot pan or open flame will make them soft and pliable again. Assemble your tacos just before serving for the best flavor and texture.
FAQs
Can I make Grilled Portobello Mushroom Tacos vegan?
Absolutely! Just skip the queso fresco or swap it for your favorite plant-based cheese. Drizzle with a vegan crema or avocado sauce to keep things creamy and delicious—no one will miss the dairy.
What’s the best way to clean portobello mushrooms?
Gently wipe the mushroom caps with a damp paper towel or soft brush to remove any dirt. Avoid soaking them in water, as mushrooms are like sponges and can get soggy. For this recipe, you can also remove the gills with a spoon if you prefer a cleaner look and less earthy flavor.
Can I cook the mushrooms without a grill?
Definitely! If you don’t have a grill, use a grill pan or even a regular skillet on the stovetop. You’ll still get a wonderful sear and loads of flavor. Just be sure to cook them over medium-high heat so they caramelize without steaming.
How do I keep the tortillas from falling apart?
Warming the tortillas is key—they’ll be softer, more flexible, and less likely to tear. If you’re using corn tortillas, try doubling them up for extra sturdiness, or wrap them in a clean kitchen towel after heating to keep them warm and pliable.
What other toppings go well with Grilled Portobello Mushroom Tacos?
Feel free to get creative! Pickled onions, roasted corn, salsa verde, or sliced radishes all make fantastic additions. These tacos are super versatile, so mix and match with whatever fresh, crunchy, or creamy toppings you love.
Final Thoughts
If you’re ready to shake up your taco routine, Grilled Portobello Mushroom Tacos are a must-try. They’re vibrant, satisfying, and endlessly customizable—perfect for sharing with family and friends. Fire up the grill and let these tacos steal the show at your next meal!
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Grilled Portobello Mushroom Tacos Recipe
- Total Time: 25 minutes
- Yield: 4 servings (2 tacos each) 1x
- Diet: Vegetarian
Description
Enjoy these flavorful Grilled Portobello Mushroom Tacos, a perfect vegetarian dinner option packed with smoky spices, fresh toppings, and a satisfying texture. These tacos feature marinated, grilled portobello mushrooms served on warm tortillas and topped with crisp cabbage, creamy avocado, and tangy queso fresco, making them a delicious Mexican-inspired plant-based meal.
Ingredients
Mushroom Marinade
- 4 large Portobello mushroom caps (stems removed)
- 2 tablespoons olive oil
- 1 tablespoon soy sauce or tamari
- 1 tablespoon balsamic vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Taco Assembly
- 8 small corn or flour tortillas
- 1 cup shredded red cabbage
- 1/2 cup crumbled queso fresco or feta cheese
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Prepare the marinade: In a small bowl, whisk together olive oil, soy sauce, balsamic vinegar, smoked paprika, ground cumin, garlic powder, salt, and black pepper until well combined.
- Marinate the mushrooms: Brush both sides of each Portobello mushroom cap generously with the marinade. Let them sit for 10–15 minutes to absorb the flavors.
- Preheat the grill: Heat a grill or grill pan over medium heat, ensuring the surface is clean and lightly oiled to prevent sticking.
- Grill the mushrooms: Place the marinated mushroom caps on the grill. Cook for 4–5 minutes per side until they are tender and have nice grill marks with a slight char.
- Rest and slice: Remove the mushrooms from the grill and allow them to rest for a few minutes. Then slice them into strips suitable for filling the tortillas.
- Warm the tortillas: Heat tortillas on the grill or stovetop until pliable and warm, about 30 seconds per side.
- Assemble the tacos: Place several slices of grilled mushroom on each tortilla. Top with shredded red cabbage, crumbled queso fresco, avocado slices, and chopped cilantro.
- Serve: Serve the tacos immediately with lime wedges on the side for squeezing over the top to add brightness.
Notes
- Add a drizzle of chipotle mayo or crema for extra flavor and creaminess.
- These tacos pair well with sides like black beans or roasted corn salsa for a heartier meal.
- To make this recipe vegan, omit the cheese or substitute with a plant-based cheese alternative.
- Use tamari to keep the recipe gluten-free and opt for corn tortillas as a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 280
- Sugar: 3g
- Sodium: 430mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg
