Portobello Mushroom Tacos

Publish date: 2024-02-04

Make these portobello mushroom tacos for an easy, flavorful dinner! Creamy vegan jalapeño sauce spices up the tangy, meaty mushroom filling.

summer / vegan / gluten free-optional

Portobello Mushroom Tacos

These may be portobello mushroom tacos, but secretly, they’re all about the sauce. It’s a vegan riff on ranch dressing made with cashews, roasted jalapeños, and cucumber, and it’s so good that I have a hard time not eating it all with a spoon! However, resisting it long enough to top it onto these mushroom tacos is totally worth the wait. Cool, creamy, spicy, and bright, it perfectly accents the tangy, meaty grilled mushrooms and fresh garnishes in this recipe. The combination is really terrific – if you try these mushroom tacos once, they’ll have a permanent place in your Taco Tuesday rotation!

Mushroom Tacos Ingredients

Here’s what you’ll need to make this easy mushroom tacos recipe:

When your taco filling ingredients are ready, char the tortillas and load them up. If you want even more heat, finish the portobello tacos with a few extra jalapeño slices, and enjoy!

Find the complete recipe with measurements below.

Portobello Mushroom Tacos Variations

If you don’t have these exact ingredients on hand, feel free to swap in what you do have! This taco filling is flexible, and all sorts of variations would work well. Here are a few of my favorites:

Let me know what variations you try!

Serving Suggestions

No taco night is complete without cocktails! We love to serve these portobello tacos with classic margaritas, spicy margaritas, watermelon margaritas, or palomas, if we’re in the mood for something different.

On the side, we usually serve chips and salsa, rice, or corn. Here are a few of my go-tos:

For more ideas, check out my top 21 sides to serve with tacos!

If you love these portobello mushroom tacos, try another of my favorite vegetarian taco recipes next!


4.9 from 18 reviews

Portobello Mushroom Tacos

  PrintPrep time 15 minsCook time 15 minsTotal time 30 mins You'll love the tangy, spicy jalapeño sauce on these mushroom tacos! If you have any leftover, use it as a salad dressing or slather it on a sandwich.Author: Recipe type: Main DishCuisine: MexicanServes: 2-3IngredientsJalapeño SauceTacosInstructions
  • Roast the jalapeños. You can do this over a gas stove, in a dry cast iron pan, or under your oven broiler. Roast until the skin on the outside is black and blistering. Remove from the heat, place in a bowl and cover with a kitchen towel or plastic wrap for 10 minutes. Once they're cool to the touch, peel off the skins (you can use your hands or a knife - it should come off fairly easily).
  • Remove the stem and seeds of your jalapeños and place them in a blender with the cashews, water, vinegar, shallot, garlic, cucumber, lemon, salt and pepper. Blend until smooth and creamy, adding more water if necessary to get your blender moving. Taste and adjust seasonings, adding more salt, pepper or lemon to your liking. Stir in the chopped chives. Chill until ready to use.
  • Slice the portabello mushrooms. Place them on a plate and drizzle them with olive oil, soy sauce, balsamic and freshly ground black pepper. Use your hands to coat the mushrooms on all sides.
  • Heat a grill or grill pan to medium-high heat. Grill the mushroom slices on both sides until char marks form, about 3-4 minutes per side.
  • Assemble tacos with mushrooms, avocado, cabbage, cilantro, sliced jalapeños, if using. Serve with jalapeño sauce.
    • NotesIf you're sensitive to spice, start by adding ½ of a jalapeño to your sauce ingredients. You can always taste and add more. If you've made your sauce too spicy, balance it by adding more vinegar. (If it's too vinegar-ey, add a bit of olive oil).3.4.3177
     

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