Grilled Portobello Mushroom Tacos

Grilled Shrimp Avocado Salad/”>delicious grilled shrimp avocado salad refreshing cucumber feta salad The aromas wafting through your kitchen will make you feel like a culinary superstar!

Every time I whip up these tacos, I’m reminded of that summer barbecue when friends raved about my cooking skills. These grilled portobello mushroom tacos always steal the show, transforming even the most skeptical meat lovers into veggie enthusiasts. crispy air fryer jalapeno poppers They’re perfect for laid-back evenings or fun gatherings, promising a flavor explosion that’ll leave everyone begging for seconds.

My friends couldn’t stop talking about how these tacos made them rethink mushrooms—who knew they could be so tasty?

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Portobello Mushrooms: Choose firm and fresh mushrooms; they should be shiny and plump for the best grilling experience.
• Tortillas: Use soft corn or flour tortillas; warm them slightly before filling to enhance their flavor and texture.
• Olive Oil: High-quality extra virgin olive oil adds richness to the mushrooms while preventing sticking on the grill.
• Garlic Powder: A sprinkle of garlic powder amplifies the natural umami flavor of the mushrooms without overwhelming them.
• Lime Juice: Fresh lime juice brightens up the dish; opt for juicy limes to maximize zing!
• Avocado: A ripe avocado provides creaminess that balances the smoky flavors beautifully.
• Salsa: Choose your favorite salsa for a kick; whether it’s mild or spicy, it’s an essential topping.
• Cilantro: Fresh cilantro brings a burst of freshness; if you’re not a fan, parsley is an excellent substitute.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep the Mushrooms: Start by removing stems from portobello mushrooms and cleaning caps under running water. Pat them dry with a paper towel to absorb excess moisture.

Marinate for Flavor: In a bowl, whisk together olive oil, garlic powder, and lime juice. vegan sushi burrito bowl Coat each mushroom cap with this marinade and let sit for 15 minutes to absorb flavors.

Preheat Your Grill: Set your grill to medium-high heat. Ensure grates are clean and lightly oiled to prevent sticking.

Grill Those Mushrooms!: Place marinated portobello caps on the grill. Cook for about 5-7 minutes on each side until they’re tender and have beautiful grill marks.

Warm Up Tortillas: While mushrooms are grilling, warm your tortillas in a skillet over low heat or directly on the grill for 30 seconds on each side until pliable.

Assemble Your Tacos!: Slice grilled mushrooms into strips and layer them onto warm tortillas. Top with sliced avocado, salsa, and fresh cilantro before serving.

Enjoy every bite of these Grilled Portobello Mushroom Tacos! They’re sure to brighten up any meal!

Perfecting the Cooking Process

Start by marinating the Portobello mushrooms for at least 30 minutes. Grill them over medium heat for about 5-7 minutes on each side until tender. This ensures maximum flavor and texture.

Add Your Touch

Feel free to customize your tacos with toppings like avocado, salsa, or shredded cabbage. You can also swap in different spices or add beans for an extra protein boost.

Storing & Reheating

Store leftover grilled mushrooms in an airtight container in the refrigerator for up to three days. To reheat, warm them on a skillet over medium heat until heated through.

Sometimes I serve these tacos at gatherings, and they disappear faster than my attempts at cooking anything else! Friends rave about them every time.

FAQ

Can I use other types of mushrooms for Grilled Portobello Mushroom Tacos?

Yes, you can substitute with portobello or shiitake mushrooms for similar tastes and textures.

How do I know when the mushrooms are done grilling?

Mushrooms should be tender and slightly charred, usually taking around 5-7 minutes per side.

What toppings work best for these tacos?

Toppings like guacamole, pico de gallo, cilantro, and lime juice enhance the flavor beautifully.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Grilled Portobello Mushroom Tacos

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: samuel cullingham
• Total Time: 35 minutes
• Yield: 4 servings (2 tacos per serving) 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

These Grilled Portobello Mushroom Tacos are smoky, juicy, and bursting with bold flavors. Meaty portobello caps are marinated in a zesty blend of spices, grilled to perfection, and tucked into warm tortillas with vibrant toppings. Perfect for Meatless Mondays, summer BBQs, or anytime you’re craving plant-based comfort food with a punch.

---

Ingredients

Scale 1x2x3x

Ingredients

For the mushrooms:

• 4 large portobello mushroom caps, cleaned and stems removed
• 3 tablespoons olive oil
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and freshly ground black pepper, to taste

For the tacos:

• 8 small corn or flour tortillas, warmed
• 1 cup shredded red cabbage
• 1 ripe avocado, sliced
• 1/4 cup fresh cilantro leaves
• 1/4 cup crumbled feta or vegan cheese (optional)
• Lime wedges, for serving

Optional toppings:

• Pickled red onions
• Jalapeño slices
• Vegan chipotle mayo or regular sour cream

Cook Mode Prevent your screen from going dark

---

Instructions

Instructions

1. Prepare the marinade:
   • In a small bowl, whisk together olive oil, soy sauce, lime juice, garlic, smoked paprika, cumin, chili powder, salt, and pepper.
2. Marinate the mushrooms:
   • Place the mushroom caps in a shallow dish or zip-top bag.
   • Pour the marinade over the mushrooms, ensuring both sides are coated.
   • Let marinate for at least 20 minutes, flipping halfway.
3. Grill the mushrooms:
   • Preheat grill or grill pan over medium-high heat.
   • Grill the mushrooms gill side down first for about 5-6 minutes, then flip and grill another 4-5 minutes until tender and lightly charred.
   • Remove from grill and slice into thick strips.
4. Assemble the tacos:
   • Place a few slices of grilled portobello into each warm tortilla.
   • Top with shredded cabbage, avocado slices, cilantro, cheese (if using), and any additional toppings you love.
5. Serve immediately:
   • Squeeze fresh lime juice over the top and enjoy warm.

 

Notes

Notes

• For extra smokiness, grill the tortillas directly on the flame for a few seconds.
• You can swap portobellos for cremini or king oyster mushrooms if desired.
• Leftover grilled mushrooms can be stored in the fridge for up to 2 days and make great additions to bowls or salads.

 

• Prep Time: 25 minutes (including marinating)
• Cook Time: 10 minutes
• Category: Main Course, Tacos
• Method: Grilling
• Cuisine: Mexican-inspired

Nutrition

• Serving Size: 2 tacos
• Calories: 320 kcal
• Sugar: 3g
• Sodium: 480mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 7g
• Cholesterol: 10mg (if using dairy cheese)