Tons of flavor and a big bite without any meat? These vegetarian mushroom tacos deliver just that. Learn how to make this well rounded taco with this easy to follow recipe.
What Are Mushroom Tacos?
These vegetarian tacos delivers a big bite without any meat. Baby bella mushrooms are sauteed and seasoned with red onions to build a delicious base, then build with a variety of smoky flavors and fresh greens to really round out a taco so good, even meat-lovers will ask for it over-and-over again.
Why you’ll love it
Tons of flavor and a satisfying bite, all without any meat. The mushrooms really come to life with a simple seasoning blend, all lifted by a little bit of white wine deglazing at the end. A healthy, meatless and delicious take on taco night.
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Mike’s Recipe Rundown
- Taste: The mushrooms deliver a nice bite of earthiness, with garlic and cumin balanced with white wine to lift everything. The fire roasted salsa adds a touch of smoky rusticness, while the sriracha cream gives just a touch of heat to everything. A wonderfully well rounded taco.
- Texture: Truly, really, meaty. Thick sliced baby bella mushrooms cooked over a high heat will pick up a slight sear to keep them from getting overly mushy, white still being firm enough to give you something to bite into. The arugula tops everything off with a slight crispness against a warm, soft corn tortilla.
- Difficulty – Pretty Easy! The technique in cooking the mushrooms and onions are pretty simple. Just cook them in a pan over high heat until they’ve cooked off their moisture and pan fried slightly, then spoon them into a shell and assemble.
- Pros: A filling mexican dinner for under 500 calories a serving? Sign me up!
- Cons: Not exactly kid friendly. My five year old won’t go for these, so I’ll usually give her something different while my wife and I enjoy this.
- Would I make it again? Oh yeah. This is one of my wife’s favorite meals, and is definitely heavily in our Taco Tuesday rotation.
Even without meat, these tacos are pretty hearty. So, we allocate 2 tacos per serving by default. The recipe as whole makes 8 tacos, so we’re looking at four servings. You can always scale the recipe up using the recipe card.
This recipe takes about 20 minutes to come together. Keep the heat turned up on while the mushrooms and onions cook to let the liquid cook off, which should take about 15 minutes in total. Then assemble the tacos and enjoy!
There’s some other great recipes you’ll love, too. Like easy Instant Pot Mac and Cheese, perfect Pulled Pork or Parmesan Crusted Chicken. Right now my favorite comfort food recipe is the Kentucky Hot Brown, which goes great alongside a tasty Mint Julep.
The mushrooms are going to soak up your olive oil quickly. You’re going to be tempted to add more, but do not do it! After a few minutes, the mushrooms will begin to release their moisture, which they’ll simmer in before reabsorbing and browning in the pan.
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- 1 Tbsp olive oil. It’s tempting to add more as you cook, but this will be all you need. The liquid from the mushrooms will release, reabsorb and eventually help the mushrooms and onions to brown.
- 16 oz baby portabella mushrooms, sliced. You can use white mushrooms as well, but I feel the portabella retain more of a bite after cooking.
- 1/2 red onion, sliced. A medium thickness on the slice is what we’re going for.
- 2 tsp kosher salt. Of course, you can taste and add more if you think it needs it.
- 2 tsp black pepper.
- 1 tsp garlic powder.
- 1 tsp ground cumin. If you really want to step your game up, toast cumin seeds in a dry pan, then grind them using a spice grinder .
- 1/2 cup white wine. This will help to deglaze the pan and release that flavor into the dish.
- 8 corn tortillas. Corn tortilla play well with the earthiness of the mushrooms. Of course, you could sub flour tortillas if that’s a deal breaker for you.
- 4 oz cotija cheese. Adds a touch of saltiness to the dish.
- Sriracha, to taste. Adds a pop of heat and creaminess. If you’re spice adverse, go ahead and skip this.
- 1/2 cup sour cream, mixed with the siracha above
- 1/2 cup fire roasted salsa. I love the smokiness that a fire roasted salsa brings. This plays great off the other flavors.
- 2 cups arugula. A bit of fresh, peppery greens really rounds of the bite both to the eye and the pallet.
This recipe is vegetarian as written, but not vegan. To make it vegan:
- Replace the Cotija cheese with a vegan cheese, or skip the cheese altogether.
- Make sure to use a vegan-friendly wine, or deglaze using a mushroom stock instead.
- Use a vegan sour cream, or skip that altogether.
Step 1: Heat tortilla in your skillet until warm, them remove to a tortilla warmer or plate covered with paper towel. Hold warm while moving on.
Step 2: Heat large skillet over medium-high. Pour in olive oil and allow to heat. Add sliced mushrooms and red onion and stir around to coat in olive oil. Allow a couple minutes to soften before seasoning with kosher salt, black pepper and garlic powder.
Step 3: Mushrooms will release liquid and then reabsorb them, allow this to happen. Once liquid is absorbed, cook for another 2-3 minutes to brown the mushrooms a bite. Add white wine and scrape up any bits from the bottom of the pan. Cook for 1-2 minutes more then remove from heat.
Step 4: Place about 1/4 cup of the mushroom/onion mixture in the middle of the tortilla. Add fire roasted salsa on one side of the tortilla. Mix together sour cream and sriracha and place a dollop on the taco. Finish with cotija cheese and arugula. Serve immediately.
- Red Curry Coconut Queso
- Instant Pot Chicken Burrito Bowls
- Instant Pot Barbacoa
- Baked Chimichangas
- Easy Homemade Guacamole
- 1 Tbsp olive oil
- 16 oz baby portabella mushrooms, sliced
- 1/2 red onion, sliced
- 2 tsp kosher salt
- 2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 cup white wine
- 8 corn tortillas
- 4 oz cotija cheese
- 1/2 cup fire roasted salsa
- 1/2 cup sour cream
- Spicy mayo, to taste
- 2 cups arugula
- Heat corn tortilla in your skillet until warm, them remove to a tortilla warmer or plate covered with paper towel. Hold warm while moving on.
- Heat large skillet over medium-high. Pour in olive oil and allow to heat. Add sliced mushrooms and red onion and stir around to coat in olive oil. Allow a couple minutes to soften before seasoning with kosher salt, black pepper and garlic powder.
- Mushrooms will release liquid and then reabsorb them, allow this to happen. Once liquid is absorbed, cook for another 2-3 minutes to brown the mushrooms a bite. Add white wine and scrape up any bits from the bottom of the pan. Cook for 1-2 minutes more then remove from heat.
- Place about 1/4 cup of the mushroom/onion mixture in the middle of the tortilla. Add fire roasted salsa on one side of the tortilla. Mix together sour cream and sriracha and place a dollop on the taco. Finish with cotija cheese and arugula. Serve immediately.
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: Vegetarian Tacos, Mushroom Tacos, Taco Recipe