Portobello mushroom steak tacos are an easy, delicious, plant-based segue away from a meat-focused meal, perfect for omnivores, vegetarians, and vegans alike.

Hearty giant portobello mushrooms seasoned with a homemade savory, smoky spice mix, then grilled to perfection and loaded into warmed tortillas with all the fixings.

mushroom tacos with chimichurri, cabbage, tomatoes and cilantro

Mushrooms—Our Preferred Meat Alternative

Exploring plant-based recipes has been high on my list the last few years as I’ve had more folks in my community choose vegan and vegetarian. This summer, as we debated what to make for our vegan friends to go alongside our grilled skirt steak tacos, the answer was clear: Portobello Mushroom Steak Tacos.

I tend to opt out of “meat adjacent” foods like Beyond or Impossible brand meats, as these products are highly processed foods, and while they are nice meat-ish products, my goal here isn’t to make vegetarian food taste or feel like meat. My goal is to make healthy, minimally processed, whole food that highlights the fantastic qualities of the primary ingredients while filling the belly and making my dearest veggie friends feel loved and seen.

Mushrooms are one of the more interesting ingredients to work with when making a filling, satisfying vegetarian main dish. There are oodles of mushrooms to choose from at the store, varying in texture, flavor, size, structure, moisture, and more.

They have an amazing list of nutritional benefits for your brain, immune system, digestion (and then some!), and the ability to take on big flavor in a recipe. Every mushroom offers a different flavor and texture, ranging from nutty to fruity to earthy to that characteristic umami flavor for which mushrooms are loved (and occasionally despised).

How to Select the Best Portobellos

When choosing mushrooms, always choose fresh, firm caps. We don’t want anything with significant bruising, squishy spots, or slimy surfaces. Mushrooms are meant to be used at their freshest and quickly break down after harvest. Always wash your mushrooms thoroughly and gently pat them dry.

For this recipe, we chose giant portobellos for their larger size and stronger structure—when sliced, the portobello cap creates longer mushroom strips for the ultimate taco-sized building block.

TIP: For mushroom preparation in general, I recommend cutting off the dry ends of the mushroom stems. The edges of the stem bottom can be woody, dried out, and difficult to clean. Trimming the hard edge also provides a stable base for slicing the mushrooms.

Can I use other mushrooms for tacos?

We like portobellos for their superior texture and flavor. Even though button, cremini, and giant portobellos are all the same mushroom agaricus bisporus, they respond differently when cooked.

The difference between them is their ages and hydration levels. Common button mushrooms are the youngest and most hydrated, hence their milder mushroom flavor and softer texture. Criminis are slightly older, brown in appearance, slightly less hydrated, and sometimes labeled as “baby Bellas.”

Portobellos are simply the overgrown version of these mushrooms, and the least hydrated due to maturation, resulting in a stronger flavor and more hefty texture.

What other mushrooms could I use for tacos?

Aside from portobello, I also recommend maitakes or oyster mushrooms for tacos.

Maitakes or hen of the woods (my personal favorite) makes a fabulous taco filler when grilled with an incredibly rich, woodsy flavor that I crave.
Oyster mushrooms are another great choice, with a velvety texture and slight seafood flavor. This mushroom has a mouthfeel similar to chicken, as its lacey structure allows it to break apart in more of a shredded appearance.

The taste and texture of button mushrooms will be different than that of lions mane, porcini, or maitake, which would be different from mushrooms like wood ear, enoki, or trumpet. These less common varieties may be easier to find at larger grocery stores, Whole Foods, or local Asian markets.

For more info on mushroom varieties and how to use them, check out our Creamy Mushroom Soup post for all the details.

TIP: I wouldn’t use anything very tiny, like enoki or beech mushrooms, for tacos. They are too delicate.

“Steak” Tacos Need a Steak Rub

The spice mix we use for the mushrooms is a simple blend meant to amplify meat-like flavors consisting of smoked paprika, black pepper, cumin, granulated garlic and onion, chipotle chile powder, a touch of coconut palm sugar, and most importantly, smoked sea salt.

This special blend of spices is the same one we use for grilling tri-tip, so it pairs brilliantly with the earthy umami of the mushrooms and imparts all the complementary nuances to the recipe: smoky, spicy, and savory.

Of course, if you prefer a traditional taco flavor, we have a fajita seasoning mix recipe that works beautifully here too.

step by step collage for cooking mushroom tacos

Recipe STEP BY STEP

Make the chimichurri (optional, but highly recommended)
Mix the rub ingredients in a bowl until well combined.
Remove the mushroom stems and slice the tops of the mushrooms into 1/2-inch strips.
Toss mushrooms with oil in a bowl to coat. Sprinkle on 1 to 2 tablespoons of the seasoning to lightly coat the mushrooms. Set aside while prepping the remaining ingredients.
Grill or Pan-Sear over med-high heat for 5-7 minutes until starting to wilt, yet still semi-firm.
Serve in warm tortillas and garnish with cabbage, fresh avocado, tomato, chimichurri, and fresh lime wedges.

layering mushroom tacos in the tortillas

Can I make mushroom tacos in advance?

Mushrooms break down quickly, so it’s best to use them the day of, or perhaps the day or two after, if care is taken to slightly undercooked them. Cut and marinate them no more than 2 hours before cooking them.

taco toppings cabbage, tomatoes, chimichurri, fresh avocado and limes

What to serve with Mushroom Steak Tacos

I think sides and toppings are the other half of a whole, necessary to create a truly stellar taco.

On Top / Garnishes:

Chimichurri
Queso Fresco
Cotija Cheese
Pickled red onions
Salsa
Sour Cream
Apple slaw
Pico de Gallo
Cilantro
Lime

Side Dishes:

Recipe Tips

I recommend pouring off any extra liquid after marinating. Mushrooms release a fair amount of water when cooked, and if a lot of liquid collects in the pan, the mushrooms can lose the texture we are looking for.
For mushroom preparation in general, I recommend cutting off the dry ends of the mushroom stems.
Toss the mushroom slices in the oil and spices to marinate them while preparing other foods so that the flavor is fully integrated and the mushrooms release a bit of water, which is helpful in getting the right texture.
If not serving immediately, transfer to a pan and keep warm in the oven set at 200°F, though they are best when served right away.

More Vegetarian Recipes You’ll Love

Article by Kayla Purcell

Kayla’s creativity spills over into everything she does, especially in the kitchen. She is passionate about bringing people together around tasty food that’s good for you. We love that too.

Portobello Mushroom Steak Tacos