Portobello Mushroom Tacos

Portobello Mushroom Tacos from Forks Over Knives

Grilled mushrooms make a great filling for any number of wraps or tacos, and they’re so flavorful that you don’t need a lot to accompany them. Recipe from Forks Over KnivesThe Cookbook: Over 300 Recipes for Plant Based Eating All Through the Year *, copyright © Del Sroufe, 2012. Reprinted by permission of the publisher, The Experiment. Photos by Cara Howe. Serves: 4

  • 12 corn tortillas
  • 1 batch Grilled Portobello Mushrooms, cut into ¾-inch-wide strips (see below)
  • 1 recipe Salsa Verde (or your favorite homemade or prepared salsa)
  • Diced red onion
  • Shredded romaine lettuce

Heat the tortillas one at a time on a dry, nonstick skillet over medium heat, turning frequently, until they are soft and pliable.

To serve, put a few of the mushroom strips in the center of a tortilla and top with some of the salsa verde. Garnish with the red onion and romaine lettuce.

Fold the tortilla in half over the filling. Repeat for the remaining tortillas.


  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons brown rice syrup
  • 3 cloves garlic, peeled and minced
  • 1 tablespoon minced fresh ginger
  • 4 large portobello mushrooms

Combine the soy sauce, brown rice syrup, garlic, ginger, and pepper in a small bowl and mix well. Place the mushrooms stem side up in a baking dish.

Pour the marinade over the mushrooms and let marinate for 1 hour.

Prepare the grill.

Pour excess marinade off of the mushrooms, reserving the liquid, and place the mushrooms on the grill. Grill each side for 4 minutes, brushing with the marinade every few minutes. Portobello Mushroom Tacos  from Forks Over Knives


Nutritional Information: 276 calories; 2.4g fat; 774.3mg sodium; 257mg potassium; 57g carbs; 7g fiber; 11g sugar; 6g protein

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