These Portobello Mushroom Tacos will change your taco tuesdays forever! Who would guess that you could get such a rich juicy flavor from such a small plant?
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! You can even serve them as a side to a vegan meatloaf or mac & cheese.
How to Make Portobello Mushroom Tacos
- Mix up marinade and marinate mushrooms.
- Grill mushrooms on both sides.
- Warm tortillas and assemble fajitas.
Full directions for how to make Portobello Mushroom Tacos are in the printable recipe card below.
Portobello Mushroom Tacos FAQs
Can I serve my tacos in taco shells?
You can certainly serve your mushroom tacos in taco shells if you prefer. I love soft tacos, but crunchy ones are just as delicious! Part of the beauty of tacos is that you can easily make them to suit your own preferences.
What is the best way to store mushroom tacos?
The best way to store your leftover tacos is unassembled. If you store your tacos after assembly, they will get all soggy. Store the filling and the tortillas separately in air-tight containers in the fridge for up to 5 days. When you're ready to eat another taco, simply reheat, assemble, and enjoy!
Portobello Mushroom Tacos
- 3 tbsp low-sodium soy sauce
- 3 tbsp brown rice syrup
- 3 cloves garlic peeled and minced
- 1 tbsp fresh ginger minced
- 4 large portobello mushrooms
- 1 recipe Salsa Verde or your favorite homemade or prepared salsa
- 12 corn tortillas
- 1 red onion diced
- Romaine lettuce shredded
- 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.
- 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.
Recipe from Forks Over Knives—The 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.
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