Mushroom Tacos
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
2 –3 servings
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Calories
144 kcal
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Course
Main Course
Mushroom Tacos
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These easy mushroom tacos are the ultimate vegan weeknight dinner! They take just 25 minutes to make and they're full of bold Tex-Mex flavor.
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Ingredients
For the Mushroom Taco Filling:
- 4 portobello mushroom or 16 ounces cremini or mixed mushrooms of choice, large caps
- 1 ½ tablespoons extra virgin olive oil divided
- 1 tablespoon soy sauce low sodium
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ¼ teaspoon cumin ground
- ¼ teaspoon black pepper ground
- ¼ teaspoon chipotle chile powder optional
For Serving:
- corn tortilla or flour tortillas
- avocado guacamole or sliced
- onion pickled
- feta cheese or queso fresco cheese
- radish thinly sliced
- cilantro chopped, fresh
Instructions
- If using portobello mushrooms, use a small spoon to scrape out and discard the gills. Cut into thin strips. If using other mushrooms, roughly chop or slice them. Place in a large bowl.
- In a small bowl, stir together 1 tablespoon of the oil, soy sauce, garlic, chili powder, cumin, black pepper, and chipotle pepper. Pour over the mushrooms. With your hands, toss to coat the mushrooms as evenly as you can. They will seem quite dry.
- Heat the remaining ½ tablespoon oil in a large skillet over medium-high heat. Once it’s hot and shimmering, add the mushrooms and spread them into a single layer. Saute, stirring occasionally, until the mushrooms are softened and brown and crisping in a few places, about 10 minutes.
- Warm the tortillas in a dry skillet, your oven, or in the microwave. Fill with the mushrooms and add your favorite toppings to assemble the tacos. Enjoy immediately.
Notes
- TO STORE: Refrigerate the mushroom taco filling in an airtight container for up to 4 days. Store toppings separately.
- TO REHEAT: Reheat in a skillet set over medium-heat or in the microwave until warmed through.
- TO FREEZE: The mushroom filling can also be frozen for up to 3 months in an airtight container or freezer bag. Thaw in the refrigerator before reheating and assembling the tacos.
- Nutritional information is calculated for the filling only, as the type of tortilla and toppings you choose can cause a lot of variation.
- TO STORE: Refrigerate the mushroom taco filling in an airtight container for up to 4 days. Store toppings separately.
- TO REHEAT: Reheat in a skillet set over medium-heat or in the microwave until warmed through.
- TO FREEZE: The mushroom filling can also be frozen for up to 3 months in an airtight container or freezer bag. Thaw in the refrigerator before reheating and assembling the tacos.
Nutrition Information
Show Details
Serving
1of 2
Calories
144kcal
(7%)
Carbohydrates
9g
(3%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.01g
(1%)
Potassium
690mg
(15%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
375IU
(8%)
Vitamin C
0.04mg
(0%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2–3 servings
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Serving | 1of 2 | |
| Calories | 144kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Potassium | 690mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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