Portobello Mushroom Tacos

Portobello Mushroom Tacos! Meatless Monday and Taco Tuesday collide in these satisfying, spicy tacos made with with meaty portobellos and finished with a balsamic glaze.

This post was published on August 11, 2014 and updated on April 26, 2022.

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While meat fillings traditionally take up the tortilla real estate in most tacos, my Portobello Mushroom Tacos are made with "meaty" portobello mushrooms, allowing you to sink your teeth into sumptuous flavors with a plant-based twist!

Thick mushroom slices are sautéed to perfection, then tossed with a sweet balsamic glaze in warm tortillas that are smeared with fiery adobo sauce. The combination is a harmonious balance, with a bit of sweet along with the heat.

Don't be surprised if even avid meat eaters are going back for one bite after another of these vegetarian tacos!

Try a few of my other Mexican-inspired, veggie-packed recipes like my Charred Corn, Zucchini & Tomato Tacos, Shishito Pepper & Refried Bean Tostadas, Veggie Enchilada Bowls and Portobello Fajita Wraps.

This recipe is naturally gluten free and vegetarian and can be made dairy-free and vegan.

Jump to:

• Ingredients
• Instructions
• Bonus Tips
• FAQ's
• Variations & Substitutions
• Portobello Mushroom Tacos

Ingredients

• Portobello mushrooms. Portobellos are a great option for meatless dishes because they're thick and hearty, giving great texture.
• Onion
• Sea salt
• Balsamic glaze. Store-bought is easiest or you can easily make some at home. (See Bonus tip below.)
• Tortillas
• Chipotles in adobo. Chipotles are smoked jalapenos -- they're spicy! You can usually find the canned chipotles in adobo with other canned & jarred peppers or in the ethnic areas of grocery stores. If you can't find them or prefer something milder, try a taco sauce or enchilada sauce instead.
• Goat cheese. I love how tart, creamy goat cheese pairs with the flavors in these tacos, but if you don't enjoy it, you can leave it out or use your favorite cheese.
• Cilantro. I personally love cilantro, but I know it can be controversial, so feel free to omit if you have the "soap gene" or don't like it.

Instructions

Heat a few teaspoons of oil in a skillet over medium-high heat. Add portobello mushroom slices and cook, stirring often, until they start to release their juices.

When liquid has somewhat cooked away, add onion and a sprinkle of salt. Continue to cook until the onions have softened and the mixture isn't as wet.

Add the balsamic glaze and toss to fully coat mushrooms. Cook for another minute or two to let the mushrooms absorb the glaze.

Meanwhile, warm your tortillas. You can heat them through by wrapping in a damp paper towel and zapping in the microwave for a few seconds or by individually placing them on a heated skillet for about 30-45 seconds on each side. (There are also both cloth tortilla warmers and sturdier microwavable tortilla warmers that can be handy if you're feeding a crowd.)

Smear a little adobo sauce on each one.

Warning: This stuff can be pretty spicy! If you're not used to the heat, you may want to go easy on the sauce or use a different type of sauce such as store-bought taco or enchilada sauce.

Place a scoop of cooked balsamic portobello mixture on each tortilla.

(Side note: A while back I was sent these super fun taco plates that I wasn't convinced I'd use, and it turns out I use them pretty much every time I serve tacos! They are very helpful for keeping taco shells upright while filling them.)

Top with a sprinkle of goat cheese (or your favorite cheese) and some fresh cilantro if you're into that kind of thing (I am!), along with any other of your favorite taco toppings.

Bonus Tips

Balsamic Glaze

You can buy pre-made balsamic glaze in most grocery stores, or easily make it at home by bringing about ⅓ cup of balsamic vinegar to a boil over high heat and then allowing it to reduce down to a few tablespoons.

You'll know it's ready when you dip in a spoon and it coats it like a syrup. If you cook it down too much, just add a little water or extra balsamic and stir until you get the right consistency. You can also add a dash of honey for some extra sweetness if desired.

What To Do with Chipotles

This recipe only calls for a bit of the adobo from canned chipotles in adobo. I like to scoop the chipotle peppers out of the can and place them individually on a lined baking pan to freeze, then pop them into a zip top bag and store in the freezer.

I toss them into soup, chili, sauces and even rice whenever I want a smoky, spicy kick.

FAQ's

Variations & Substitutions

Try these variations for a twist on these vegetarian tacos!

• Marinate your portobello mushrooms in a vinaigrette to give them extra flavor.
• Toss in other veggies such as bell peppers, corn or zucchini.
• Top with your favorite taco toppings such as a crunch slaw, guacamole, pickled red onions, pico de gallo... the options are endless!

Diet-Specific Substitutions

• Vegan/Dairy-Free: Leave out the goat cheese or use your favorite plant-based cheese.
• Gluten-Free: Serve in corn tortillas or gluten-free tortillas.