The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Portobello Mushroom Tacos bring life back to your taco Tuesdays with this delicious vegetarian twist to a classic.
The approximate cost of this recipe is $19.74. It makes six servings for about $3.29 per serving.
If you need more recipes to shake up your Taco Tuesday, try our Dorito Taco Salad, Walking Tacos, and Easy Navajo Tacos.
With the cost of meat increasing, we are always looking for new and delicious meatless meals to enjoy. These Portobello Mushroom Tacos are the perfect solution.
With these mushroom tacos, you won’t even miss the meat! After roasting the mushrooms, they, along with the peppers, are firm yet tender, creating the best texture for filling tacos.
While the mushrooms are the star of this recipe, the creamy sauce drizzled over the top of each taco puts the tacos over the top! The sauce is finger-licking good and is the perfect complement to the Mexican spiced vegetables and other bright ingredients.
You’ll enjoy this nutritious and yummy meal in less than an hour, making it easy to prepare any night of the week.
Diners can help themselves to their favorite toppings, customizing this dish to make each experience unique. It’ll be a taco Tuesday to remember!
Ingredients & Estimated Cost:
- 12 corn or flour 7-inch tortillas – $0.72
- 4 large portobello mushrooms – $5.99
- 2 yellow bell peppers – $2.76
- 2 red bell peppers – $2.48
- ⅓ cup olive oil – $0.58
- 6 garlic cloves – $0.12
- ¾ cup taco seasoning – $0.48
- 2 cups red cabbage – $1.08
- 2 cups Roma tomatoes – $1.04
- ½ cup goat cheese – $2.67
- ½ cup cilantro – $0.40
- 2 jalapenos – $0.40
- 2 limes – $0.50
- ½ cup sour cream – $0.49
- 2 ½ Tablespoons milk – $0.03
The recipe cost is calculated by the amounts needed for the recipe. To learn more about how we price our recipes, check out Budget Recipes Explained. The pricing for this recipe was updated in February 2023.
How To Make Mushroom Tacos
***For complete recipe instructions, see the recipe card below.
- First, preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- Next, remove the stems from the mushrooms and slice them about ¼ inch thick.
- Additionally, cut the peppers to the same thickness.
- Mix the oil, minced garlic, and taco seasoning in a small bowl.
- Pour it over the vegetables.
- Gently shake the bowl to cover the mushrooms and peppers with the seasonings.
- Place the mushrooms and peppers on the baking sheet and bake for twenty to twenty-five minutes, rotating the pan halfway through the cooking time.
- Meanwhile, make the taco sauce. Whisk together the sour cream, milk, and taco seasoning.
- Next, warm the tortillas in the microwave in stacks of five for thirty seconds at a time.
- Finally, assemble the tacos with mushrooms, peppers, cabbage, tomato, goat cheese, cilantro, and jalapenos. Top with a squeeze of lime and a drizzle of taco sauce.
Recipe Variations and Substitutions
- Instead of goat cheese, you can use crumbled Cotija cheese.
SERVE: You can keep these out for no longer than two hours before they need to be covered and refrigerated. We recommend storing the filling, toppings, and tortillas separately.
STORE: Store the mushroom fillings, toppings, and tortillas separately in airtight containers in the refrigerator for 2-3 days.
FREEZE: To freeze the mushroom filling, place it in a freezer-safe container for 2-3 months. Please note, upon defrosting, that the mushrooms and bell pepper will not be as firm.
DEFROST: Defrost overnight in the refrigerator.
Yes, they are safe to eat. However, we prefer to remove them for this recipe.
The mushrooms should take about twenty to twenty-five minutes to cook. You will know they are done cooking when they turn dark brown and are firm to the touch. If they are still light in color and squishy, they need more time in the oven to cook.
Get Kids Involved
Ages 2-3: Your child can practice counting skills by making stacks of five tortillas to prepare for warming in the microwave.
Ages 4-5: Ask your child to pre-measure the ingredients for the taco sauce and then whisk the ingredients together. This is a great time to increase their knowledge of measurements.
Ages 6-8: Teach proper knife safety before asking your child to slice the mushrooms and peppers. They can also prepare the seasoning mixture to pour over the sliced vegetables.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!
We grow jalapenos, cilantro, and Roma tomatoes in our home garden. Once the plants start to produce, we love to make these tacos without needing to buy these ingredients from the store. They taste better, and you cannot beat the cost!
More Mexican Recipes
- Mexican Beef Stew
- Taco Bell Crunchwrap Supreme
- Mexican Pasta Salad
- Shrimp Fajitas
- How to Make Canned Refried Beans Taste Like Restaurant Style
- Mexican Lasagna
- Nacho Fries
- Chicken Taco Rice Casserole
- Zucchini Taco Boats
- Chicken Enchiladas with Green Chile Cream Sauce
Portobello Mushroom Taco
- baking sheet
- cutting board
- chef's knife
- Measuring cups and spoons
- mixing bowls
- mixing spoon
- 12 Corn or flour 7-inch tortillas warmed
- 4 large portobello mushrooms
- 2 yellow bell pepper
- 2 red bell pepper
- ⅓ cup olive oil
- 6 cloves of garlic about 1 Tablespoon minced
- ¼ cup taco seasoning
- 2 cups red cabbage shredded
- 2 cups Roma tomato diced
- ½ cup goat cheese crumbled
- ½ cup cilantro chopped
- 2 Jalapenos sliced
- 2 Limes cut into wedges
CREAMY TACO SAUCE:
- ½ cup sour cream
- 2 ½ Tablespoons milk
- ½ Tablespoon taco seasoning
PREP OVEN AND BAKING SHEET:
- Move oven rack to the middle rack and preheat the oven to 425 degrees F.
- Line the baking sheet with parchment paper.
- Remove stems from mushroom and slice about ¼ inch thick.
- Slice peppers to about the same thickness.
- Place the veggies in a large mixing bowl and set aside.
- Mix oil, minced garlic, and taco seasoning in a small bowl.
- Pour over mushrooms and peppers and toss by gently shaking the bowl and bouncing the mushroom and peppers until well coated with taco mixture.
- Place mushrooms and peppers onto a prepared baking sheet.
- Bake for 20-25 minutes, stirring once halfway through.
MAKE CREAMY TACO SAUCE:
- While mushrooms and peppers are baking, prepare your creamy taco sauce. Whisk together in a medium bowl, sour cream, milk, and taco seasoning until incorporated. The sauce should be thin enough to drizzle with a spoon.
- Warm the tortillas in stacks of 5, covered with a damp paper towel, for 30 seconds at a time until the desired temperature is reached.
- Assemble tacos with mushrooms, peppers, cabbage, tomato, goat cheese, cilantro, and jalapenos.
- Top with a squeeze of lime and a drizzle of creamy taco sauce.
I think every night should be taco night – especially when these are on the menu! So tasty!
i made a taco recipe before! but these look so amazing! can’t wait to test it out next week!
This is perfect for a meatless Mnoday meal! I’ve been trying to do that lately and this looks incredible. Thank you for the recipe!
These were such delicious tacos!! They were hearty, meaty (despite having no meat!) and super flavorful. My family and I loved this recipe!
scrumptious! we made these with Shiitake mushrooms as that’s what we had in the fridge already and they were super delicious! Great vegetarian tacos! would recommend!