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These portobello tacos are made with the most delicious sautéed mushrooms, refried beans, and fresh toppings.
Ooh friends, what I would give to be able to reach through the screen and serve you one of these tacos right now. ♡
These portobello tacos are quite simply some of the most flavorful and satisfying vegetarian tacos I’ve ever made…and I can’t wait for you to try them! They feature portobello mushroom caps, which are thickly sliced to retain their meaty texture, briefly marinated in a simple 5-ingredient sauce, and sautéed to crispy, juicy, flavorful perfection. They’re then layered with my favorite refried beans in soft corn tortillas, drizzled with salsa verde, and finished with a sprinkling of your favorite fresh toppings. Each bite is perfectly balanced with hearty and light textures, bold and fresh flavors, and seriously could not be more delicious!
Best of all, I love that this recipe comes together quickly and easily, making it perfect for busy weeknights anytime the taco cravings hit. (You can also prep the refried beans in advance if you’d like!) These mushroom tacos also happen to be naturally gluten-free and vegan, although you’re more than welcome to add on a sprinkling of cotija or Pepperjack cheese if you’d like. And while we love serving these mushrooms in tacos, they would be just as fabulous in anything from quesadillas to enchiladas, tostadas, burritos, nachos and beyond.
So the next time you pass by some beautiful portobellos at the market, bring some home and let’s make tacos!
Portobello Taco Ingredients
Here are a few quick notes about the ingredients you will need to make these portobello mushroom tacos:
Portobello mushrooms: These earthy, savory, umami-rich mushrooms are the stars of this recipe! We will gently remove gills and tough stems from the portobello caps, then slice and briefly marinate them before cooking. I recommend slicing the mushrooms to 1/2-inch thickness, which allows the outsides to crisp up while maintaining a meaty, juicy, satisfying texture on the insides.
Olive oil: This will serve as the base for our mushroom marinade and allow the outsides of the mushrooms to perfectly crisp up while cooking.
Soy sauce: Low-sodium soy sauce helps to enhance the natural umami flavor of the mushrooms and add an extra layer of savory flavor.
Seasonings: We’ll use a simple savory blend of chili powder, garlic powder, ground cumin, salt and pepper to season the mushrooms. Feel free to adjust the ingredient ratios to taste.
Refried beans: Refried beans are the perfect flavor pairing for the mushrooms, adding creamy flavor and texture to each taco as well as a generous amount of protein. I’m partial to my favorite refried beans recipe, which comes together easily in just 20 minutes!
Corn tortillas: I love the slightly-sweet, natural corn flavor that soft corn tortillas add to these tacos, but you’re welcome to use flour tortillas too if you prefer.
Toppings: We load serving these tacos with avocado, chopped cilantro, chopped red onion, crumbled cotija cheese, lime wedges and salsa verde.
Recipe Tips
Full instructions are included in the recipe box below, but here are a few additional tips to keep in mind too!
Cook the mushrooms last. I recommend prepping all of the other ingredients (refried beans, toppings, warmed tortillas) first and then cooking the mushrooms just before serving, in order to ensure that the mushrooms are nice and warm!
Use a non-stick sauté pan. It’s definitely easiest to use a non-stick (or cast iron) sauté pan to prevent the mushrooms from sticking while cooking.
Be generous with toppings. Fresh toppings do wonders to contrast the rich and savory base of the mushrooms and refried beans! I highly recommend plenty of avocado, cilantro, onion and salsa verde, at minimum. But feel free to add whatever extras you love best!
Recipe Variations
Here are a few additional variations that you’re welcome to try with this mushroom tacos recipe:
Use baby bella mushrooms. If you can’t find large portobello mushroom caps, you can sub in 12 ounces of baby bella mushrooms instead for this recipe.
Roast or grill the mushrooms. Instead of sautéing the mushrooms, you’re welcome to roast or grill them at high heat until cooked.
Drizzle with chipotle crema. Blend together 1/2 cup plain Greek yogurt (or mayo), 1 chipotle in adobo sauce, 1 tablespoon lime juice and 1/4 teaspoon fine sea salt to make a chipotle crema to drizzle on the tacos.
More Vegetarian Taco Recipes To Try!
Looking for more vegetarian taco recipes to try? Here are a few of our favorites:
Prep the mushrooms.Use a spoon to carefully scoop out and discard the gills and thick stems. Slice the mushrooms into ½-inch-thick strips and spread them out in a single layer in a baking dish. In a small bowl or measuring cup, whisk together the olive oil, soy sauce, chili powder, garlic powder and cumin until combined. Pour the mixture evenly over the portobellos, then carefully flip them over so that they are more or less evenly coated, and season with salt and pepper. Let the mushrooms marinate while you prepare the rest of the taco toppings and tortillas.
Cook the mushrooms.Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add half of the mushrooms and cook for 3-4 minutes per side, flipping once, until browned. Transfer the cooked mushrooms to a clean plate. Repeat with the remaining mushrooms.
Assemble the tacos.Fill each taco with a scoop of refried beans, a few slices of mushrooms and your desired toppings. Serve warm and enjoy!
