Are you looking for a new taco that is incredibly delicious, surprisingly “meaty,” packed with fresh, vibrant, and healthy ingredients, and perfect for your next barbecue? These amazing, from-scratch Grilled Portobello Mushroom Tacos, paired with a zesty avocado salsa and tangy pickled onions, are your new go-to! This is a vegetarian taco experience so hearty and flavorful, it will satisfy everyone at the table, meat-lovers included.
This isn’t just a recipe; it’s your ultimate guide to the perfect vegetarian taco. We’ll show you how to marinate and grill portobello mushrooms to smoky, savory perfection, and how to build layers of incredible flavor with simple, fresh, homemade toppings. Forget the boring bean tacos of the past; this is a sophisticated, restaurant-quality meal that is surprisingly easy to make at home.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate “Meaty” Vegetarian Taco
What makes these Mushroom Tacos so spectacularly delicious is their incredible, deep flavor and their wonderful combination of textures. The star of the show is the large portobello mushroom cap, which we treat like a steak. It’s marinated in a savory balsamic-soy mixture and then grilled until it’s smoky, tender, and juicy with a fantastic “meaty” bite. This is piled into warm corn tortillas and topped with a cool and creamy, from-scratch Avocado Salsa, a bright and tangy Quick Pickled Red Onion, and fresh cilantro. It’s a complete, well-balanced, and stunningly delicious meal that is perfect for a healthy and satisfying dinner.
| Metric | Time / Level |
| Total Time | 45 minutes (plus optional pickling time) |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 4 (makes 8 tacos) |
The Essential Ingredients for These Flavor-Packed Tacos
This recipe uses a handful of fresh, high-quality ingredients to create its signature smoky and vibrant flavor.
- The “Meaty” Base (Portobello Mushrooms!):
- What they are: Large, mature cremini mushrooms, portobellos have a wonderfully dense, firm, and “meaty” texture that makes them the absolute best mushroom for grilling and using as a steak-like substitute in vegetarian dishes.
- The Marinade: A simple but powerful marinade of olive oil, balsamic vinegar, soy sauce (or tamari), and garlic powder infuses the mushrooms with a deep, savory, and umami-rich flavor.
- The Fresh Toppings: These are crucial for creating a perfect balance of flavors and textures.
- Avocado Salsa: A cool, creamy, and zesty salsa made with fresh avocado, red onion, jalapeño, cilantro, and lime juice. It’s the perfect counterpoint to the warm, smoky mushrooms.
- Quick Pickled Red Onions: These add an incredible, bright, tangy, and crunchy element that cuts through the richness of the other ingredients. A simple homemade version is so much better than store-bought!
- Adobo Sauce: For a smoky and spicy kick, the recipe suggests brushing the grilled mushrooms with a little adobo sauce from a can of chipotle peppers.
Step-by-Step to the Best Mushroom Tacos
This restaurant-quality meal comes together in a few simple stages. You can make the pickled onions and the mushroom marinade ahead of time!
Part 1: Quick Pickled Red Onions (Optional, but Highly Recommended!)
- Ingredients: 1 red onion, ½ cup apple cider vinegar, 1 cup warm water, 1 tablespoon maple syrup or sugar, 1 ½ teaspoons sea salt.
- Instructions: Thinly slice the red onion and place it in a jar. In a small bowl, whisk together the vinegar, warm water, maple syrup, and salt until the salt and sugar have dissolved. Pour the mixture over the onions. Let them sit for at least 30 minutes at room temperature (or for up to 2 weeks in the fridge).
Part 2: The Perfect Grilled Portobello Mushrooms
- Ingredients: 4 large portobello mushrooms, 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon soy sauce (or tamari), 1 teaspoon garlic powder, ½ teaspoon sea salt, ¼ teaspoon black pepper.
- Instructions:
- First, clean your mushrooms by gently wiping them with a damp paper towel. Carefully remove the tough stems.
- In a small bowl, whisk together the olive oil, balsamic vinegar, soy sauce, garlic powder, salt, and pepper to create the marinade.
- Place the mushroom caps in a shallow dish and pour the marinade over them, making sure to coat all sides. Let them marinate for at least 15 minutes.
- Preheat your grill to a medium-high heat. Place the marinated mushrooms on the hot grill, with the cap-side down. Grill for 4 to 6 minutes per side, until they are tender and have beautiful, dark grill marks.
- Transfer the grilled mushrooms to a cutting board and slice them into thin strips.
Part 3: The Creamy Avocado Salsa
- Ingredients: 2 ripe avocados, ½ cup chopped red onion, 1 jalapeño pepper (seeded and minced), ½ cup chopped fresh cilantro, juice of 1 lime, ½ teaspoon sea salt.
- Instructions: In a medium bowl, combine the diced avocado, chopped red onion, minced jalapeño, and chopped cilantro. Squeeze the lime juice over the top and sprinkle with the salt. Gently toss to combine.
Part 4: Assemble Your Tacos
Warm your 8 corn or flour tortillas. For a spicy kick, brush your sliced, grilled mushrooms with a little adobo sauce.
Assemble your tacos by layering the warm tortillas with the sliced mushrooms, a generous spoonful of the avocado salsa, a few of your pickled red onions, and a final sprinkle of fresh cilantro. Serve immediately with extra lime wedges on the side.
The Best Grilled Portobello Mushroom Tacos
A fresh and flavorful recipe for vegetarian mushroom tacos. This dish features large portobello mushrooms that are grilled until tender and smoky, then sliced into thin strips. The tacos are assembled on warm corn or flour tortillas and topped with a simple, homemade avocado salsa, quick-pickled red onions, and fresh cilantro. For a spicy kick, the grilled mushrooms can be brushed with adobo sauce.
Ingredients
- For the Grilled Mushrooms:
- 4 large Portobello Mushrooms
- 1 tablespoon olive oil
- Salt and pepper
- Adobo sauce from a can of chipotles in adobo (optional, for spicy mushrooms)
- For the Tacos & Toppings:
- 8 corn or flour tortillas, warmed
- 1 avocado, diced
- 1/4 cup diced red onion
- 1 small jalapeño, minced
- 2 tablespoons chopped cilantro
- 1 lime, juiced, plus wedges for serving
- 1/2 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Instructions
- Note: The recipes for the main components were not provided in the source article and have been inferred.
- Make the Pickled Red Onions: In a jar, combine the thinly sliced red onion, vinegar, sugar, and 1/2 teaspoon of salt. Shake well and let it sit for at least 30 minutes.
- Grill the Mushrooms: Preheat a grill to medium-high heat. Wipe the mushrooms clean, remove the stems, and toss them with olive oil, salt, and pepper. Grill for 5-7 minutes per side, until tender and grill marks appear. Slice the grilled mushrooms into thin strips. For a spicy version, brush the sliced mushrooms with adobo sauce.
- Make the Avocado Salsa: While the mushrooms grill, gently combine the diced avocado, diced red onion, minced jalapeño, chopped cilantro, and a squeeze of lime juice in a small bowl. Season with salt.
- Assemble the Tacos: Fill the warm tortillas with the sliced grilled mushrooms, a spoonful of avocado salsa, and a few pickled red onions.
- Garnish with extra cilantro and serve with lime wedges on the side.
Notes
- This is a healthy, vegetarian taco recipe that can easily be made vegan.
- The different components—pickled onions, salsa, and grilled mushrooms—can all be prepared ahead of time for a very quick assembly.
- Using corn tortillas will keep this recipe gluten-free.
Storage and Make-Ahead Tips
This is a fantastic meal-prep recipe for a week of delicious and healthy lunches.
- Make-Ahead: For a super-fast and impressive meal, you can get a head start by preparing all your components in advance. The pickled red onions can be made weeks ahead of time. The mushroom marinade and the avocado salsa (press a piece of plastic wrap directly onto the surface to prevent browning) can be made up to a day in advance.
- Storage: Store any leftover components in separate, airtight containers in the refrigerator for up to 4 days.
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Creative Recipe Variations
- Add a Salty, Cheesy Finish: For a delicious, savory kick, you can sprinkle your finished tacos with a generous amount of crumbled cotija cheese or feta cheese.
- Make it a “Steakhouse” Mushroom Taco: For an even deeper, more umami-rich flavor, you can add 1 tablespoon of Worcestershire sauce to your mushroom marinade.
- Add a Creamy Drizzle: For a delicious, cooling finish, you can serve these tacos with a drizzle of a simple lime crema or a spicy chipotle mayo.
Enjoy The Ultimate Healthy & Hearty Taco!
You’ve just created a truly special dish that is a perfect harmony of wholesome, fresh ingredients and delicious, satisfying flavors. These Grilled Portobello Mushroom Tacos are a testament to the power of a simple, from-scratch vegetarian meal to be both incredibly hearty and wonderfully elegant. It’s a rewarding and deeply satisfying recipe that is sure to become a new favorite for “Taco Tuesday” and beyond.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and healthy meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute best way to clean mushrooms without making them soggy?
The secret is to not soak them in water! Mushrooms are like little sponges and will absorb a lot of liquid. The absolute best and most professional method is to use a slightly damp paper towel or a soft mushroom brush to gently wipe away any dirt from the surface of the mushrooms.
Q2: How do I keep my mushrooms from getting soggy on the grill?
There are two main secrets! First, make sure you do not soak them when you are cleaning them. Second, be sure to cook them on a preheated, hot grill. The high, direct heat will sear the outside of the mushrooms and help the moisture to evaporate, which will give them a wonderful, smoky char and a meaty texture, rather than a soft and steamed one.
Q3: Can I make the components for these tacos ahead of time for meal prep?
Yes, this is a perfect meal-prep recipe! You can grill your mushrooms, prepare your pickled red onions, and even make the avocado salsa and store them in separate, airtight containers in the refrigerator. This makes the final assembly for a quick lunch or dinner incredibly fast.
Q4: Are these mushroom tacos vegan?
Yes! As written, this entire recipe is completely vegan and plant-based.
Q5: What is the best way to warm my tortillas?
There are a few great methods! You can wrap a stack of tortillas in a slightly damp paper towel and microwave them for about 30-60 seconds. You can also warm them one at a time for about 10-15 seconds per side in a hot, dry skillet on the stovetop. Or, for a slight char, you can place them directly on the grates of your grill for just a few seconds per side.