The Best Mushroom Tacos

5 from 4 votes

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The best mushroom tacos are made with portobello mushrooms, peppers, onions, and plenty of spices. This meatless taco recipe won’t leave you hanging!

sauteed mushrooms and peppers in a cast iron pan with tortillas and salsa to the side
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The Best Mushroom Tacos

Looking for more meatless dinner ideas? I’ve got you covered! Taco Tuesday is a standing event at our house and these amazing mushroom tacos are one of my favorite meatless taco recipes to date. They are veggie-filled, quick, easy, simple, and oh-so-satisfying. I dare say these are the best mushroom tacos out there but they couldn’t be simpler to make.

Mushrooms make great tacos because of the texture, taste, and look. They absorb the seasoning and flavors really well, they have a great “meaty” texture that is unlike other vegetables, and they look so much like steak! Half of my kids didn’t realize they were eating something that wasn’t traditional steak tacos and the other half noticed but didn’t care because they tasted so good. Other perks about using mushrooms instead of meat are that they are super low in calories, have all kinds of great vitamins and trace minerals, and are budget-savvy, too. So many things to love about making mushroom tacos at home.

tacos on a plate with an avocado to the side

What’s the key to great sauteed vegetables?

Don’t crowd the pan. You cook the vegetables and the mushrooms separately (and then put them back together in the end) for a reason. If your pan is too crowded, you end up steaming your vegetables instead of sautéing them, and that’s just not the same. For best results, don’t crowd that pan.

Can I use other kinds of mushrooms?

Big portobello mushrooms work great for this and look a lot like meat. You can also use the “baby Bella” mushrooms (Costco has them often) though they look more like mushrooms. White button mushrooms just aren’t the same and cook down too much for this recipe. I don’t recommend them.

How can I spice up these tacos?

Luckily tacos are an easy thing to add some heat to! A great way is to add chili powder and paprika than the recipe says, and you can swap out the sweet bell peppers for a spicier kind of pepper. Serve with a good hot sauce or salsa and you’ll be feeling the heat in no time.

5 from 4 votes

The Best Mushroom Tacos

The best mushroom tacos are made with portobello mushrooms, peppers, onions, and plenty of spices. This meatless taco recipe won't leave you hanging!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 5


  • 3-4 large portobello mushrooms caps
  • 2 tablespoons olive oil, divided
  • 1 tablespoon Worcestershire sauce or soy sauce
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 large onion, cut into thin slices
  • 2 large sweet bell peppers, cut into thin slices
  • juice of 1 lime
  • tortillas
  • taco toppings such as avocado, salsa, hot sauce, lettuce, tomato, onion, black olives, cilantro, cheese, sour cream, etc.
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  • To prepare the mushrooms, rinse them under water and rub your fingers along the dark “gills” on the underside to remove the gills. Remove any debris or dirt. Slice into 1/4 to 1/2 inch wide pieces.
  • In a small bowl, toss the prepared mushroom slices with 1 tablespoon of olive oil and the Worcestershire or soy sauce. Then add the chili powder, paprika, cumin, and salt, and stir to combine. Set aside.
  • Heat a large cast iron or non-stick skillet over medium-high heat.
  • Add the remaining 1 tablespoon of oil to the pan. Add the onion and peppers and cook, stirring often, until the vegetables are just starting to soften, about 5 minutes. Remove the vegetables from the pan.
  • Add the marinating mushrooms and all of the accumulated juices into the hot pan. Add a little more oil if needed. Cook until the mushrooms are tender, 4-5 minutes.
  • Returned the vegetables to the pan and cook until heated through. Cook until the vegetables are to your liking without overcooking. Adjust salt and pepper to taste.
  •  Add the juice of one lime and stir to incorporate.
  • Remove from the heat and serve as you do other tacos, in a tortilla with all the toppings. Also makes a great topping for taco salad.



  • Don’t overcook any of the veggies here; tender-crisp is the goal. They’ll soften up a bit as they rest in the pan so leave them slightly crunchier than you like to eat.
  • Speaking of the pan, cast iron is my jam. It works so well and is non-stick without any off metals or chemicals. Have I converted you over to the cast iron side? You can do it! $12 for a new skillet? You deserve it!


Serving: 1 of 5 servings, Calories: 264kcal, Carbohydrates: 44g, Protein: 7g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.002g, Sodium: 333mg, Potassium: 563mg, Fiber: 8g, Sugar: 6g, Vitamin A: 2399IU, Vitamin C: 88mg, Calcium: 84mg, Iron: 2mg
Like this recipe? Rate and comment below!
the taco "meat" in a cast iron pan

What to serve with mushroom tacos:

More Taco Ideas:

This post was originally published in 2018 and has been updated in July 2019.

These meatless Mushroom Tacos will leave nothing wanting with perfect sauteed vegetables and spices.

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Recipe Rating


  1. Lorena says:

    5 stars
    Made these today & they were AMAZING!!! Thank you!

  2. Alexis says:

    This taco recipe is absolutely amazing! I cooked if last night and it was flavorful snd delicious. I even gave one to my mom, who does not prefer vegan food, and she loved it!

  3. Devan says:

    5 stars
    LOVED the mushrooms! Cooked with reconstituted chilis to give a little extra spicy. Will be using again very soon

  4. Connie Henshall says:

    5 stars
    This recipe is fantastic! We used powdered Ancho Chili Peppers and both Worchestershire and soy sauces, and forgot to put in the lime juice.
    We loved every bite and can’t wait to make it again! Thanks for posting. 🙂

    1. Melissa says:

      Ohhhh that ancho chili powder is sooooo good! That’s a great idea, thank you for sharing!

  5. Kristin says:

    5 stars
    Mushroom and spices with peppers and onion make a great base to which you can add anything you like.

    1. Melissa says:

      Yes ma’am! The leftovers are killer and easy to add to so many things.

  6. Renee says:

    This recipe is heavenly!! Tried it and my 16 year old loved it so much he had 6 tacos ?

    Thank you for sharing this delicious recipe with the world!

  7. Ayra says:

    These look yummy! I just bought some portobello mushrooms at the farmer market, I may need to try these.