These portobello mushroom tacos are one of THE BEST vegetarian mushroom recipes you will ever try! Easy, healthy, and with a very authentic Mexican flavor. These savory and meaty mushrooms taste just like carne asada. You’ll want to make them weekly!
Portobello mushroom tacos are a great meat substitute
Mexican food is so easy to veganize! I grew up eating carne asada plates with beans, avocado, tortillas and grilled vegetables all the time. I knew I had to find a way to enjoy a that meaty, umami experience that meat provides… and this is it!
There are so many ways to substitute beef in the world of plant-based proteins. You can choose from seitan, soy curls and much more. However, my favorite meat replacement continues to be mushrooms! To be more specific, portobello and king oyster mushrooms. Portobello mushroom tacos always hit the spot if I’m ever craving something meaty!
Why are Mushrooms a Great Substitute?
Portobello mushrooms are so meaty but not TOO meaty (aka meat shreds won’t get stuck in-between your teeth). In the meat-eating world there is an obsession with “tender” meats and how to get meat to be more tender. Well portobello mushrooms are so deliciously tender and savory! Craving a carne asada-style plate? Use portobello mushrooms. Craving a shredded meat-style bowl? Use shredded king oyster mushroom.
I made these portobello mushrooms using an authentic carne asada marinade that is used in most Mexican households when we make carne asadas/barbeques! I promise this will be on of the best vegetarian portobello mushroom recipes you ever try. I hope you LOVE THEM.
Tips to make the best portobello mushroom tacos:
- Cook them at high heat and use a heavy item to press them down while cooking so they get a nice sear. I use a molcajete or a cast iron pan.
- I don’t recommend using another type of mushroom to substitute for portobellos for this recipe. Find them at Trader Joe’s, Safeway, Sprouts, and most large markets.
- You can use lime juice instead of orange juice but orange juice is highly recommended. Lime juice is great to add after it is cooked — like squeezing a fresh lime onto your carne asada taco!
- If you want a spicer shroom I recommend using cayenne powder or chili powder from chiles de arbol. Chiles de arbol are small dried red chilis that are spicy but also so delicious.
- If you don’t have tamari or soy sauce you can also use liquid aminos to substitute. These help give the mushrooms more of an umami flavor.
- I highly recommend mixing all the marinade ingredients well before adding them to the zip lock bag or shaking it well after adding them in to make sure it’s evenly distributed.
How to serve portobello carne asada:
Carne asada tacos
Fill your corn tortillas with slices of portobello asada, top with cilantro, lime juice, avocado and salsa of choice. Portobello mushroom tacos for the win! Bonus points for making homemade corn tortillas.
Carne asada plate
This is very popular in a Mexican household and for a good reason. Pair your portobello asada with Mexican rice, beans, guacamole, grilled onions, bell peppers and some tortillas.
Burrito or burrito bowl
This is a great way to add texture and extra flavor to a plant-based burrito bowl or burrito. I like to dice the portobello slices into smaller pieces when I add to a burrito or bowl.
Quesadilla
Carne asada quesadillas are oh so delicious! I recommend using mozzarella Follow your Heart shreds or Miyoko’s pepper jack shreds.
Other Mexican Recipes for you:
Vegan Baked Flautas (Taquitos)
Print
Mushroom Tacos
- Total Time: 25 minutes
- Diet: Vegan
Description
These portobello mushroom tacos make it a whole lot easier to be plant-based. Easy, healthy, and with a very authentic Mexican flavor, these savory and meaty mushrooms taste just like carne asada. You’ll want to make them weekly!
Ingredients
Scale
- 2 large portobello mushrooms
- 1 1/2 tablespoons tamari or soy sauce, low-sodium
- 1 teaspoon chili powder
- 1/2 teaspoon of cumin
- 2 tablespoons orange juice
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- Salt and pepper to taste
Instructions
- Cut the portobello mushrooms in half and place them inside a ziplock bag.
- Add all other ingredients to the bag. Shake well so all ingredients are well combined. and marinate for 15-30 minutes.
- Turn a large griddle/pan on high heat. Remove mushrooms from the marinade and cook for 5 minutes on each side until slightly charred. Press down using a heavy cast iron pan or molcajete to get sear marks.
- Place on a cutting board and cut into thick strips.
- Add to your tortillas as tacos or enjoy it as a nice carne asada dish!
- Prep Time: 15
- Cook Time: 10
- Category: Mexican
- Method: Stove
- Cuisine: Mexican
Nutrition
- Serving Size: 8 tacos
Ive been looking for a healthier carne asada substitute that isn’t seitan and this is it! I love how delicious the portobello taste in this recipe.
Looks delicious. Definitely trying.
These were great!!!
I usually don’t comment on recipes, but we made this tonight and it was so good! Our son just turned vegan so we are looking for good recipes to try. The whole family liked it!
So glad to hear! thanks for giving it a try 🙂
Omg thank you so mi h for this new recipe in my new vegetarian habits
I was needed 🙌🏻🙌🏻🙌🏻🙌🏻
Glad you’re loving it 🙂 hope you find more on here that you love!
These are really good, I was iffy but damn I’m glad I made them im going to share the recipe with family now so they can enjoy them also.
thank you for trying these Rose! 🙂 one of my favorites!
Anna
I recently found out I have a beef (red meat) allergy. This recipe is a great substitute for steak! I absolutely loved it! It’s so good!
SO glad you loved it! I also recommend this recipe that is such a great substitute for shredded beef: https://healthysimpleyum.com/king-oyster-mushroom-tacos/
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I love these so much I’ve probably made them a dozen times & just keep forgetting to write a review! They’re amazing. I’ve also made them for 4 meat eaters who are as obsessed as I am now!
Aww thank you for sharing!! 🙂 This comment made my entire week! So glad they loved these.