You won't miss the meat in these fresh and tasty Plant Based Portobello Mushroom Tacos! They're a flavorful, one pan, meatless twist on taco night!
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I had a conversation with a friend a couple weeks ago about portobello mushrooms. She had posted a portobello dish on her Instagram account and we got to talking. We both agreed that there's no wrong way to make a portobello mushroom.
They're great stuffed, make an awesome pizza topping, and bulk up a grilled cheese in the most delicious way! They're wonderfully meaty, making them a great meat substitution. Have you ever had a portobello mushroom burger? If you haven't and you like mushrooms, DO IT!
One thing I hadn't made before was portobello mushroom tacos. My sister and I were talking about plant based recipes we should make and portobello mushroom tacos came up. A few weeks ago, we finally made that recipe idea a reality!
Plant Based Portobello Mushroom Tacos
My diet isn't as plant based as my sister's, but I didn't miss the meat in these tacos one bit! I started the tacos by cooking the onions, garlic, and peppers first. I wanted to get a nice char on the outside of the onions and peppers. Once that was achieved, I added the mushrooms and covered them for a few minutes so they could soften up. Then, I added in the coconut aminos, lime juice, and seasonings.
The mushrooms soaked up all of those flavors and spices! It was a fresh tasting taco, made even fresher by the semi-homemade taco shells I baked in the oven. I used soft spelt tortillas, gave them a little char over my stove top, then hung them over my oven racks, and baked them until they got toasty and golden brown.
We assembled our tacos by adding a slaw mix into the taco shells first. Then, we added the portobello mushroom taco mixture and topped it off with an extra squeeze of lime juice, some fresh cilantro, and a splash of hot sauce! If you're not on a plant based diet - or at least not a strict one - you could also top these with a dollop of sour cream and a sprinkle of cotija cheese.
Plant Based Portobello Mushroom Tacos
Ingredients
- Extra virgin olive oil
- 1/2 red onion sliced
- 2 cloves garlic chopped
- 1 large red bell pepper sliced
- 3 portobello mushroom caps cleaned with stems removed and sliced
- 1 tbsp. coconut aminos
- 1 lime juiced
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- Pinch of cayenne pepper
- For serving: soft tortillas kale slaw mix, fresh cilantro, hot sauce, lime wedges
Instructions
- Heat about 1-2 tbsp. olive oil in a cast iron skillet over medium heat.
- Add the red onion and garlic, cooking until the onion begins to soften.
- Then, add in the red pepper, cooking until the onion and pepper begin to char. About 8 minutes total.
- Add in the portobello mushrooms and cover. Allow the mixture to cook covered about 3 minutes, or until the mushrooms begin to soften.
- Add coconut aminos, lime juice, cumin, paprikia, and pinch of cayenne to the skillet. Cook 2 more minutes. Remove from heat.
- Serve the taco mixture in tortillas with kale slaw mix, fresh cilantro, hot sauce, and lime wedges.
Notes
Never cleaned a portobello mushroom before? It's easy! Give the mushrooms a good rinse under the faucet and pat dry with a paper towel. Then, pop off the stem and use a spoon to remove the gills underneath. Once they're scraped out, you can slice and cook!
The mushrooms will soak up all of the coconut aminos and lime juice like a sponge, making them really tasty and flavorful! If you don't have coconut aminos, you can sub in a low sodium soy sauce instead.
Did you make this Plant Based Portobello Mushroom Tacos recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
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