Mushroom Taco Recipe

This crispy mushroom taco recipe with the works is for all my obsessive mushroom loving friends. It’s unapologetically mushroom forward, so this is not for you if you’re not into fungi. 

It’s almost laughably easy to make this substantial meatless taco recipe. Roasting the seasoned mushrooms on a metal sheet pan in a hot oven gives them delectable crispy edges.

It also gives the ‘shrooms a meaty texture and a little chew. In short, it makes them irresistible. 

And even better? Chopping and roasting the meaty mushrooms is the hardest part of the entire mushroom taco recipe experience. 

Mushroom Tacos

You can top these mushroom tacos however you want. I’m partial to squeezing a lime wedge and strewing thinly sliced radishes, crumbled cotija cheese, chopped tomatoes, spicy sweet potatoes, pickled onions, and fresh cilantro on mine. 

I’m seldom considered a minimalist when it comes to tacos. “The more toppings the merrier”, is my motto.

But I will grudgingly admit that you could simply pile these flavourful roasted mushrooms onto a charred tortilla and call it a day. You don’t need to church them up 6 ways from Sunday. 

Not only are they easy to make and delicious, but they just so happen to be gluten free (if you use corn tortillas) and vegetarian and (if you don’t add cheese or crema) vegan to boot! In other words, they’re the ideal dinner party dish for serving to friends with certain dietary restrictions. 

That’s right. All you have to do is NOT add cheese or sour cream (or use vegan alternatives!) and you have vegan mushroom tacos. There aren’t a lot of recipes with simple ingredients out there that can please a crowd.

Make your next Taco Tuesday a meatless taco Tuesday! With the best mushroom tacos on your table, nobody will miss the meat!

Mushroom Tacos Recipe

Ingredients

1. Mixed mushrooms (King Oyster, Oyster, Shiitake, Portobello, etc…)
2. Neutral oil (Canola, Sunflower, Grapeseed, etc…)
3. Taco seasoning
4. Kosher salt
5. Granulated garlic, garlic powder, or garlic cloves
6. Granulated onion or onion powder
7. Chipotles in adobo 
8. Small corn or flour tortillas
9. Limes, cut into 8 wedges each
10. Preferred taco toppings such as queso fresco or cotija cheese, mango salsa, pinto beans, black beans, diced bell peppers, chopped tomatoes, radishes, pickled onions, sour cream or crema, spicy sweet potatoes, beans, and fresh cilantro.

Mixed mushrooms sounds vague, no? I don’t specify which are the best mushrooms for a reason!

These are best made with a variety of mushrooms, but you can use whichever sort you like best. While I’m sure that oyster mushroom tacos and portobello mushroom tacos are lovely, the variety is where it’s at!

You can use oyster mushrooms, button mushrooms, cremini mushrooms, meaty portobello mushrooms, baby bella mushrooms, lion’s mane or any types of mushrooms you like the best. The key is to chop them all down to similar bite-size pieces for the best results.

I specify using just one teaspoon salt in the recipe, but you can most definitely adjust that upward. Mushrooms can tolerate a lot of salt. The thing is, though, it’s far easier to salt the end result dish than to take salt out if you add too much at the beginning.

And if you’re not into tortillas and you’re trying to low-carb your life, feel free to swap in lettuce wraps for them. You’ll still get the taco experience!

Equipment

1. Chef’s Knife
2. Cutting Board
3. Tongs
4. Mixing bowl or gallon sized zipper top bag
5. Half Sheet Pan or large cast iron frying pan

Mushroom Taco Recipe

Preheat the oven to 400ºF with a half sheet pan (or large skillet) positioned in the upper third of the oven. 

Separate the mushroom caps from the stems and coarsely chop caps. Slice the stems into ¼-inch thick matchsticks. 

Add the mushrooms to a mixing bowl or zipper top bag, toss with the oil, then toss with the taco seasoning, kosher salt, granulated garlic or minced garlic, granulated onion, smashed chipotles in adobo and sauce until evenly coated. 

Spray the hot sheet pan lightly with non-stick cooking spray, spread the mushrooms out evenly in a single layer and return to the oven for 20 to 25 minutes. Toss the mushrooms every 5 minutes, or until crispy at the edges and fragrant. 

Remove the pan from the oven and allow the mushrooms to rest for 5 minutes before transferring to a bowl.

To Assemble the Tacos: 

Char or heat the tortillas to make them pliable, then top with your preferred taco toppings, squeeze a lime wedge or two over the fillings, and enjoy!

Mushroom Taco Recipe

Rate Recipe

Rebecca Lindamood

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe

This crispy mushroom taco recipe with the works is for all my obsessive mushroom loving friends. It’s unapologetically mushroom forward, so this is not for you if you’re not into fungi.

Equipment

• 1 chef's knife
• 1 cutting board
• 1 tongs
• 1 Mixing bowl or gallon sized zipper top bag
• 1 Half Sheet Pan or large cast iron frying pan

Ingredients

  

1x2x3x

For the Mushroom Taco Filling:

• 2 pounds mixed mushrooms King Oyster, Oyster, Shiitake, Portobello, etc…
• 2 tablespoons neutral oil Canola, Sunflower, Grapeseed, etc…
• 1 tablespoon taco seasoning
• 1 teaspoon kosher salt
• 1 teaspoon granulated garlic or 3 cloves garlic minced
• ½ teaspoon granulated onion
• 2 chipotles in adobo plus 2 tablespoons of the adobo sauce well mashed together with a fork

To Assemble the Tacos:

• 12 small corn or flour tortillas
• 2 limes cut into 8 wedges each
• Preferred taco toppings such as cheese mango salsa, chopped tomatoes, radishes, pickled onions, sour cream or crema, spicy sweet potatoes, beans, and fresh cilantro.

Instructions

 

• Preheat the oven to 400ºF with a half sheet pan positioned in the upper third of the oven.
• Separate the mushroom caps from the stems and coarsely chop caps. Slice the stems into ¼-inch thick matchsticks.
• Add the mushrooms to a mixing bowl or zipper top bag, toss with the oil, then toss with the taco seasoning, kosher salt, granulated garlic, granulated onion, smashed chipotles in adobo and sauce until evenly coated.
• Spray the hot sheet pan lightly with non-stick cooking spray, spread the mushrooms out evenly and return to the oven for 20 to 25 minutes. Toss the mushrooms every 5 minutes, or until crispy at the edges and fragrant.
• Remove the pan from the oven and allow the mushrooms to rest for 5 minutes before transferring to a bowl.
• To Assemble the Tacos:
• Char or heat the tortillas to make them pliable, then top with your preferred taco toppings, squeeze a lime wedge or two over the fillings, and enjoy!

Notes

Please note that the approximate caloric information does not take into account any toppings other than a squeeze of lime juice.

Nutrition

Calories: 289kcalCarbohydrates: 44gProtein: 9gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 877mgPotassium: 565mgFiber: 7gSugar: 7gVitamin A: 51IUVitamin C: 7mgCalcium: 99mgIron: 3mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

did you make this recipe?

Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out!

Print Recipe Pin Recipe Share on Facebook