Portobello Mushroom Tacos

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Portobello Mushroom Tacos make the most amazing vegetarian meal packed with mushrooms, peppers, onions, garlic, and herb avocado salsa. In just 15 minutes, make delicious vegetarian tacos everyone will love.

245 CAL 34g CARBS 11g FAT 6g PROTEIN
1 Comment

These easy Portobello Mushroom Tacos need to make an appearance at your next Taco Tuesday. No one will miss the meat in these delicious vegetarian tacos. Serve them with some Quick Refried Beans or Avocado Cucumber Salad for a tasty, plant-powered meal. 

When it comes to meatless meals, tacos are always a favorite. It's so easy to make amazing vegetarian tacos with sweet potatoes, black beans, or butternut squash. But today is all about the amazing mushroom taco, or "tacos de hongos."

Mushroom tacos are a popular choice in Mexico and meaty stewed mushrooms are used as a filling for tacos and quesadillas.  While any mushrooms can be used, portobello mushrooms make a perfect filling with their meaty texture and earthy flavor. Paired with poblano peppers, onions, and spices, it makes the best tacos. 

Why We Love these Portobello Mushroom Tacos

  • Quick and easy:  These tacos come together in about 15 minutes including the homemade salsa. The recipe uses ingredients that are easy to find and affordable. 
  • Versatile: You can make these mushroom tacos with any tye of mushroom you like. Add extra vegetables or beans for protein. Change up the spices and toppings.  These can work with whatever you hand on hand.
  • Authentic flavor: Traditional "tacos de hongos" are stewed or braised with onions, garlic, and chili peppers. These tacos take that same approach. While I loved a good grilled mushroom taco, there is something so delicious about these tender mushrooms. 

That's really all it takes for a tasty vegetarian taco filling. We also love these Zucchini Tacos for a vegetarian Mexican meal.

Portobello and Poblano Taco filling tossed with lime juice and cilantro.

Key Ingredients and Substitutions

  • Mushrooms: This recipe uses portobello mushrooms but these tacos can be made with white mushrooms, cremini mushrooms, or any other mushroom variety. Do not use canned mushrooms since they have a different flavor profile. 
  • Poblano peppers: Poblano peppers add the perfect amount of spice so there is a touch of heat. If you like things spicy, swap in a jalapeno or serrano pepper. If you don't want any spice, use bell peppers. 
  • Onions and garlic:  These aromatics add so much flavor to the dish, as well as some texture. If you don't have time, you could use garlic powder and onion powder but the tacos won't have the same deep flavor.
  • Spices: Cumin, oregano, and paprika add some smoky and herbal flavor to the mushrooms. Swap in taco seasoning or blackening seasoning if you like. Swap in smoked paprika or chili powder for a smokier, spicier option.
  • Salsa: To balance the earthy flavor of the mushrooms, I like to add salsa that is bright and full of herbs. This easy avocado salsa with cilantro, basil, and lots of lime juice is perfect. Add a jalapeno or pepper for spice. Salsa verde or ranchero salsa would also be delicious. 
  • Tortillas: Corn tortillas are traditionally used. Swap in flour tortillas, grain-free tortillas, or lettuce wraps. This also works great as a taco or burrito bowl with rice and beans.
  • Toppings: Add some queso fresco or queso cotija, pickled red onions, avocado, diced tomatoes, shredded cabbage, radishes, or any other taco toppings you enjoy. 

Recipes Ideas and Variations

  • Make them spicy: If you love spice, I recommend adding jalapeno to either the avocado herb salsa or to the onions and poblanos. Personally, I find poblano peppers mild so I love having the extra spice.
  • Add more veggies: Craving more veggies? To mix up the flavors, you can add all kinds of veggies to this taco filling. My personal favorites are diced zucchini and corn. Add it alongside the mushrooms. The corn adds some sweetness and crunch which I love.
  • Add protein: Looking for protein and fiber? Add some black beans or these slow cooker pinto beans to the mix for a more substantial and filling taco. 
  • Add cheese: Cheese! If you aren't looking for a vegan taco, I recommend topping these with some Mexican queso fresco if you can find it. Mozzarella, goat cheese, and feta are all pretty delicious as well.
  • Want to add some crunch? Consider making some quick pickled red onions to add on top. Just soak sliced red onion in lime juice for at least one hour before serving.

Portobello and Poblano Tacos topped with avocado herb salsa and queso fresco.

What to serve with mushroom tacos? 

  • Although I love serving these as a classic taco, they are also wrapped up in lettuce. They also make a great rice bowl with avocado salsa drizzled all over the top.
  • Go the traditional route and serve this with Mexican Rice and Refried Beans.
  • For some crunch on the side, add some roasted corn or a Mexican Street Corn Salad. To go authentically Mexican, serve it slathered with light mayo, lime juice, and cotija cheese.
  • To keep things light, consider making this Mexican Chopped Salad or a simple Tomato Cucumber Salad.

What are the best mushrooms for tacos?

Although I chose portobello mushrooms for these tacos, you can use any mushrooms you have on hand or enjoy.

Some favorites include cremini mushrooms, oyster mushrooms, or even simple white button mushrooms. 

Topping Ideas

It can be difficult not to add extra toppings to your tacos. You will already have the avocado herb salsa, but you can also add the following:

  • A quick drizzle of chipotle salsa for some heat and smokiness
  • Some queso fresco or cotija cheese for some cheesy goodness
  • Fresh diced onion
  • Grilled or roasted corn
  • Diced tomatoes
  • Shredded cabbage
  • Diced jalapenos or serrano peppers for heat
  • Pico de gallo or salsa verde
  • Sour cream, Mexican crema, or Greek yogurt

Leftover Taco Filling and Storage

If you are lucky enough to have some leftover mushroom taco filling, keep it in an airtight container for 4-5 days in the fridge. Reheat it in a hot skillet. It can also be stored in the freezer for 3 months.

Use the leftover filling to make an amazing mushroom quesadilla with Monterey jack cheese, a tasty burrito bowl with rice and beans, or an amazing omelet or scramble. 


Frequently Asked Questions

Here are the most common questions about making tacos with mushrooms.

You can definitely make mushroom tacos on the grill. Toss the mushrooms, poblano peppers, and onions with olive oil, spices, salt, and pepper.  Then carefully grill them or use a grill basket. Once tender, add to the warm corn tortillas with the avocado salsa.

The Recipe
Portobello mushroom tacos with avocado salsa on corn tortillas.

Portobello Mushroom Tacos

245 CAL 34g CARBS 11g FAT 6g PROTEIN
1 Comment
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  • 2 tsp olive oil
  • 1/2 onion, sliced
  • 1 poblano pepper, sliced
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 4 portobello mushroom, sliced
  • 2 garlic cloves, minced
  • 1/2 cup cilantro (divided)
  • 1 lime, juice (divided)
  • 1 avocado
  • 2 tbsp basil (optional)
  • Salt and pepper
  • 8 corn tortillas

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Heat the oil over medium high heat. Add the onions, peppers, cumin, oregano, and paprika. Cook for 5-6 minutes until beginning to soften.


Add the mushrooms and garlic. Cook for 5-6 minutes until mushrooms are tender. Season well with salt and pepper. Squeeze half the lime juice over the mushrooms and stir in half of the cilantro.


Meanwhile add the avocado, lime juice, remaining cilantro, and basil to a blender. Blend until smooth. Season well with salt and pepper.


Warm the tortillas and fill each with the mushroom mixture. Top with the avocado herb salsa.

Nutritional Facts
Serving Size: 2 tacos
Amount Per Serving
Calories 245
Calories from Fat 103
% Daily Value *
Total Fat 11g
Saturated Fat 2g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 36mg
Total Carbohydrate 34g
Dietary Fiber 9g
Sugars 4g
Protein 6g

* 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.


Any type of mushroom can be used for these tacos. You need between 2-3 cups of sliced mushrooms.

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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
1 Comment
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November 30, 2022 - 11:44
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