Gimme Some Oven

Roasted Portobello Tacos

This post may contain affiliate links. Please read my disclosure policy.

Roasted Portobello Tacos -- easy to make, nice and hearty, and absolutely delicious! | gimmesomeoven.comThis post is sponsored by Old El Paso.

Many people may love Paris in the springtime.

But as for me, I’m convinced that one of the best-kept secrets in life may actually be Austin in the wintertime.

Oh my goodness, after spending the month of February in the heart of Texas last year, I couldn’t resist flying down south for the winter — even if briefly — again this year. So last month, three girlfriends and I hopped on a plane and headed down to Austin for a long weekend full of bright warm patios, sundresses and sandals, and tacos, tacos, tacos.

Actually, add a few tacos onto that. Because I’m pretty sure we succeeded in eating Mexican food for every meal except for one. And almost all of those meals included at least a taco. (Or three.)  We made the rounds to all of our favorite taco joints from last year. And while I generally trend towards steak or seafood tacos, I have to admit — my favorite taco of the trip was actually a hearty vegetarian mushroom taco from Tacodeli. It was savory, it was sweet, it was loaded up with lots of fresh avocado slices, and it was just downright good, y’all.

So of course I had to come home and recreate it…and then share it with all of you. :)

Roasted Portobello Tacos -- easy to make, nice and hearty, and absolutely delicious! |

I, of course, tweaked the recipe to my own liking just a bit upon returning home to Kansas. I decided to pop my portobellos in the oven and roast them to soft perfection rather than cook them on the stove (although either method will be tasty).
Roasted Portobello Tacos -- easy to make, nice and hearty, and absolutely delicious! |

And then I subbed in my favorite corn salsa, made with lots of extra fresh cilantro and a little jalapeno for kick.
Roasted Portobello Tacos -- easy to make, nice and hearty, and absolutely delicious! |

And then I toasted up some of my favorite Old El Paso tortillas until they were nice and bubbly and browned to perfection…
Roasted Portobello Tacos -- easy to make, nice and hearty, and absolutely delicious! |

…and then filled them to the brim with the roasted ‘shrooms and salsa, along with some generous extra sprinkles of cilantro and queso fresco. And even away from the heart of Austin, let me assure you that these Tex-Mex tacos hit the spot. :)

They were hearty and filling, they were the perfect balance of sweet and savory, they were naturally fresh and vegetarian, and — let me tell you — they were SO delicious. So thank you, Austin and Tacodeli for the delicious inspiration, and I can’t wait to go back and visit you soon!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Portobello Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 servings 1x


These Roasted Portobello Tacos are quick and easy to make, naturally vegetarian, and so hearty and delicious!



Roasted Portobello Taco Ingredients:

  • 3 large portobello caps, stems removed
  • 1 Tablespoon olive oil
  • salt and pepper
  • 1 batch corn salsa (see below)
  • 1 (10-count) package Old El Paso Small Flour Tortillas
  • 1 large ripe avocado, peeled, pitted and sliced
  • ½ cup chopped fresh cilantro leaves
  • ½ cup crumbled cotija cheese

Corn Salsa Ingredients:

  • 1 ½ cups whole-kernel corn
  • ⅓ cup finely-diced red onion
  • ¼ cup chopped fresh cilantro leaves
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • 1 jalapeno, seeded and finely-diced
  • juice of one lime (about 2 tablespoons)


  1. How To Make The Roasted Portobello Tacos:
  2. Heat oven to 400°F.  Line a large baking pan with parchment paper.
  3. Slice the portobello mushroom caps into long, thin strips.  Place in a medium mixing bowl along with the olive oil, and gently toss until the mushrooms are evenly coated with the oil.  Lay the mushroom strips out in an even layer on the prepared baking sheet, and sprinkle evenly with a few generous pinches of salt and pepper.  Bake for 12 minutes, until the mushrooms are cooked through and soft.  (If you would like them more firm, you can bake for less time.)  Remove and set aside.
  4. Rinse out the mixing bowl, then prepare the corn salsa in it as directed below.  Set aside.
  5. If you would like to toast your tortillas, heat a large saute pan over medium-high heat until hot.  Then place a single tortilla flat in the pan and let it cook for 10-20 seconds per side, or until the tortilla begins to brown and bubble.  Immediately transfer the tortilla to a separate plate, and repeat with the remaining tortillas.
  6. To assemble the tacos, place 2-3 mushroom slices in the center of a tortilla, followed by 1-2 slices of avocado, a large spoonful of corn salsa, then sprinkle with fresh cilantro and cheese.  Serve immediately.
  7. How To Make The Corn Salsa:
  8. Toss all ingredients together until combined.  Use immediately.


This recipe was inspired by Tacodeli in Austin, TX.

This post has been sponsored by Old El Paso. I am partnering with them to create all sorts of new fresh and tasty Mexican recipes to share with you this year, and all taco-obsessed opinions are my own as always. Thanks for continuing to support the brands who help make this site possible!

Share this Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

21 comments on “Roasted Portobello Tacos”

  1. I always choose portobello tacos when they’re on the menu. Yummy!

  2. I’m not usually big on mushrooms but these look too good!

  3. Oh these look so so yummy! Mushrooms are my absolute favorite taco stuffing! My bf and I are having a Valentine’s Day fiesta tomorrow, and these might just have to my contribution :)

    • Thanks Alexa — we hope you and your boyfriend had a great Valentine’s Day and that you enjoyed these! :)

  4. Um! Yes please! I love tacos and love mushrooms. This combo is the best! 

  5. These look amazing! I’ve never thought to roast mushrooms before! Can’t wait to try these guys! 

  6. I made these for dinner last night.  Mr. Squash ate 6 of them!  Fantastic recipe – thanks!

  7. These look SPLENDID and I need that corn salsa in my life!

  8. Is the corn supposed to be cooke?

    • You can use frozen corn that has been defrosted, or you can use fresh (no need to cook)! We hope you enjoy!

  9. Holy cats! I don’t normally write reviews on recipes-simply because I’m a mom of two little ones and I totally forget. But this. This. I must review. SO GOOD. My hubby loved them and asked if we could have them again. I try to sneak in meat-free dishes during the week and this will now be a staple in our house! The best part of the recipe is that it didn’t take much to throw it all together which is awesome when I have two little distractions. Also, I forgot the cheese so it was a vegan meal for us. Thank you so much for sharing this recipe! It is awesome!

  10. This recipe is delicious and super easy! Thanks for sharing!

  11. Tried them tonight! Very good! I did add some black beans to the salsa and asparagus to the mushrooms.

  12. Made this for dinner and it was fabulous. I defiantly will make again, and am recommending this recipe to everyone I know.

  13. These were SO delicious! Definitely making again. Great use for portabellas!

  14. How do I love these????!!! Let me count the ways!!!
    Oh my gosh! Soooo good! Two keys: if you have a gas stove, lightly brown the tortillas on the grate above the flame!! It’s about a 15 second process on each side – so don’t wander away!
    Second: Make. The. Corn. Salsa. Exactly. As. Written. I said EXACTLY!!!! You will be blown away – delish! I’m craving it right now!!! Trying to ease the Hubs into Meatless Mondays. He’s super skeptical – but he devoured it all!!!

  15. So very good. Especially the corn salsa. .I’ve made this twice now and will be a regular from now on. All the recipes I’ve tried from your site have been great. Keep up the good work!