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A close up picture of the finished tacos in a taco tray.
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5 from 5 votes

Portobello Mushroom Taco

Portobello Mushroom Tacos bring life back to your taco Tuesdays with this delicious vegetarian twist to a classic.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: main dish
Cuisine: Mexican
Keyword: portobello mushroom, tacos
Servings: 6 people
Calories: 470kcal
Cost: $19.74

Equipment

  • baking sheet
  • cutting board
  • chef's knife
  • Measuring cups and spoons
  • mixing bowls
  • whisk
  • mixing spoon

Ingredients

TACOS:

  • 12 Corn or flour 7-inch tortillas warmed
  • 4 large portobello mushrooms
  • 2 yellow bell pepper
  • 2 red bell pepper
  • cup olive oil
  • 6 cloves of garlic about 1 Tablespoon minced
  • ¼ cup taco seasoning

TOPPINGS:

  • 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

Instructions

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.

PREP VEGGIES:

  • 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.

BAKE VEGGIES:

  • 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.

PREP TORTILLAS:

  • 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.

TO FINISH:

  • 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.

Nutrition

Serving: 2tacos | Calories: 470kcal | Carbohydrates: 52g | Protein: 13g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 1353mg | Potassium: 797mg | Fiber: 8g | Sugar: 12g | Vitamin A: 3730IU | Vitamin C: 169mg | Calcium: 186mg | Iron: 4mg