Mushroom Tacos

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Make these delicious Mushroom Tacos for your next vegetarian taco night! These vegetarian tacos are packed with crispy seasoned mushrooms and all the best toppings. No one will miss the meat!

247 CAL 36g CARBS 9g FAT 11g PROTEIN
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If you are looking for a vegetarian or vegan taco that still tastes meaty, then Mushroom Tacos are the answer! Crispy and caramelized mushrooms coated in the most delicious seasoning with lime juice and cabbage slaw make for the perfect plant-based taco!

There is nothing better than taco night and it’s one of our favorite ways to incorporate more plant-based meals into our routine.

In fact, we would argue, Mexican recipes, like these Rajas Con Queso or Homemade Sofritas, are some of the most flavorful when it comes to vegetarian entrees.

But lately, we can’t get enough of these Tacos de Hongo, or Mushroom Tacos. With caramelized, almost crispy roasted mushrooms and zingy red cabbage slaw, these veggie tacos are anything but boring.

Why You’ll Love These Mushroom Tacos

  • Quick and easy: These tacos are easy to throw together and take just 30 minutes to roast in the oven.
  • Versatile: This meal can be made with any type of mushrooms and all your favorite taco toppings. Cook the mushrooms in the oven, stovetop, or grill. Make homemade seasoning or store-bought. This recipe works with what you have on hand.
  • Healthy: This mela is packed with vegetables and perfect for adding more plant-based meals to your dinner rotation.

Looking for more delicious vegetarian tacos? Don’t miss these easy Sweet Potato Black Bean Tacos, Butternut Squash Tacos, Zucchini Tacos, or Potato Green Chile Tacos.

Tacos with mushrooms served with red cabbage, cilantro, queso fresco, avocado, and limes on a plate.

Ingredients and Substitutions

  • Mushrooms: These easy mushroom tacos can be made with any type of mushrooms, but we like them best with a variety of mushrooms to create different textures. Normally we include cremini, oyster, shiitake, and portobello mushrooms.
  • Lime juice: Adding a bit of acidity to the mushrooms brightens up the flavor since mushrooms can be earthy. Lemon juice or a splash of vinegar can also be used.
  • Soy sauce: Soy sauce is one of the best ways to bring out the umami flavors in mushrooms. Swap in tamari, coconut aminos, or salt if needed.
  • Spices: The spice mix for these mushroom tacos add heat and a smoky flavor. Swap in taco seasoning if you don’t want to mix your own spices. This homemade mix has chili powder, smoked paprika, onion powder, garlic powder, cumin, and oregano.
  • Sugar: Sugar is the most surprising ingredient in this recipe but it really helps to caramelize the mushroom and get those delicious crispy edges. Leave it out if you prefer a sugar-free dish.
  • Corn tortillas: Corn tortillas are traditional in Mexican “tacos de hongo”. Swap in any tortilla you like, but slightly toast them first for the best results.
  • Toppings: These tacos are delicious with a quick homemade red cabbage slaw. Then add some cilantro, queso fresco, and spicy red salsa or salsa verde.

What are the best mushrooms for tacos?

Tacos can be made with any mushrooms you like. Each mushroom adds a different texture and slightly different flavor.

  • Portobellos: The meatiest mushrooms with the heartiest texture. These are great if you are grilling these mushroom tacos. We love them in these Portobello Mushroom Tacos and Quesadillas.
  • Cremini or white mushrooms: These get the softest when cooked and are the most traditional in Mexican tacos de hongo, which generally have a softer, more stewed texture. They have a very mild flavor.
  • Shiitake: These mushrooms have the richest flavor. If you want a rich, deep mushroom flavor, add a few of these more expensive mushrooms in the mix.
  • Oyster mushrooms: These have a slightly different texture and can get really crispy and caramelized when roasted. They add a really nice texture to these tacos.
  • King trumpet mushroom: Many people like to use King Trumpet mushrooms in pulled mushroom tacos since you can shred the large stem into pieces. These will work in this recipe for a more “pulled meat” texture.

Crispy mushrooms for tacos on a baking sheet with tortillas, cabbage slaw, cheese, and salsa on the side.

How to Make Mushroom Tacos

These tacos couldn’t be easier to make and there are options for making them in the oven, stove-top, or even on the grill.

  1. Season the mushrooms: Mushrooms need seasoning to bring out the flavors. Toss them with olive oil, soy sauce, lime juices, all the spices, and a touch of sugar if you want those crispy, browned edges.
  2. Oven roasted: Spread the mushrooms out in a single layer on a baking sheet. Make sure they are not over-crowded or they won’t brown. Roast for 3035 minutes, stirring them after about 20 minutes. This may seem like a long time, but it is needed to get them browned and slightly crispy.
  3. Sauteed: The mushrooms won’t come out quite as crispy in a skillet, but they are still really tasty. Heat a cast iron or heavy skillet over medium-high heat. Add the mushrooms and let them brown and cook on the bottom for a few minutes. Stir and continue to let the mushrooms brown before stirring. Cook for 5-6 minutes total and then drain off any liquid. Cook for 3-4 more minutes, stirring occasionally, to brown.
  4. Grilled: Portobello mushrooms are best for grilling directly on the grill or use a grill basket for smaller mushrooms. Cook the portobello mushrooms for 4-5 minutes per side. Smaller mushrooms in a grill basket take 7-10 minutes, stir them occasionally.
  5. Make the slaw: While the mushrooms cook, make a quick cabbage slaw with shredded red cabbage, cilantro, cilantro, salt, and pepper.
  6. Assemble the tacos: Toast the corn tortillas over an open flame on the stovetop or warm them in the oven. Layer the mushrooms into the warm tortillas, add the red cabbage slaw, and top with any additional toppings - avocado, sliced fresh jalapenos, salsa, and queso fresco are our favorites.

Side Dish Ideas

These mushroom tacos don’t have a ton of protein on their own, so I like to add a side dish with some protein like beans or quinoa. Here are some to try:

Vegetarian mushroom tacos with limes, roasted mushrooms, corn tortillas, slaw, and tomatoes.

Best Toppings for Mushroom Tacos

There are so many options for adding tasty toppings to these tacos! Here are our favorites:

Ideas for Adding Protein

If you want to make this a more complete meal with additional protein, here are some easy options:

  • Beans: Add some black beans, pinto beans, or refried beans to the tacos
  • Tofu: Add some extra firm tofu cubes to roast with the mushrooms.
  • Soyrizo: Add some cooked soyrizo to the tacos for a really delicious option.

Frequently Asked Questions

Here are the most common questions about making these tacos.

The most common reason that mushrooms come out soggy when they are roasted is that the pan was overcrowded. Make sure to give the mushrooms some space so the liquid can evaporate and the mushrooms can brown and crisp.

If you are sauteing the mushrooms, drain off any liquid after the first 5-6 minutes of cooking. Then continue to cook with high heat to brown the edges. 

Leftover mushroom tacos will keep in the fridge for 4-5 days in an airtight container, but the mushrooms will soften. Store the mushrooms, slaw, and tortillas separately. 

The mushroom taco filling can be stored in the freezer for up to 3 months but the mushrooms will soften over time. Reheat them in a skillet and drain off any liquid. 

Crispy mushroom tacos with roasted mushrooms, avocado, cilantro, cabbage slaw, and cheese in a folded corn tortilla.
The Recipe
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Mushroom Tacos

247 CAL 36g CARBS 9g FAT 11g PROTEIN
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  • 2 lbs mushrooms, chopped (portobello, cremini, oyster, shiitake, etc)
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 2 tbsp soy sauce
  • 2 tsp chili powder
  • 2 tsp smoked paprika
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp sugar (optional, but helps to caramelize the mushrooms)
  • 1 tsp cumin
  • 1 tsp oregano
  • Salt and pepper to taste
  • 8 corn tortillas

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Preheat the oven to 425 degrees. Toss the chopped mushrooms with olive oil, lime juice, soy sauce, and spices until well coated.


Spread the mushrooms in a single layer on a baking sheet. Do not overcrowd the pans, use two baking sheets if needed.


Roast for 20 minutes. Stir the mushrooms and push them back into a single layer. Roast for an additional 10-15 minutes until browned and beginning to crisp on the edges. The exact cooking time will depend on the mushrooms and the size of the slices.


Assemble the tacos with warmed corn tortilla, roasted mushrooms, cabbage slaw, and any additional toppings.

Nutritional Facts
Serving Size: 2 tacos
Amount Per Serving
Calories 247
Calories from Fat 84
% Daily Value *
Total Fat 9g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 508mg
Total Carbohydrate 36g
Dietary Fiber 7g
Sugars 8g
Protein 11g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.


For serving: Combine 2 cups shredded red cabbage with 2 tbsp lime juice, ⅓ cup cilantro, and salt/pepper to taste to create a quick slaw. Serve with the tacos along with some crumbled queso fresco and spicy red salsa. Other topping ideas: avocado, sliced jalapenos, cilantro,

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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