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Grilling isn’t just for meat lovers! These Grilled Portobello Mushroom Tacos is a delicious vegetarian-friendly grilling recipe that are flavorful and satisfying!
Mushrooms are one of my favorite things to cook for my vegetarian friends (or whenever I want a break from eating meat). Because they’re so hearty, they hold up super well to both marinating and grilling so you don’t need to make any compromises in terms of flavor. For this recipe, I marinate meaty portobello mushrooms in the same basic marinade that I typically use for flank steak. The first time I tried this, I was so pleasantly surprised by how delicious the mushrooms turned out!
I also grilled up some poblano peppers to serve alongside the mushrooms for some subtle smoky flavor. Served in warm tortillas and topped with your typical taco favorites — guacamole, pico de gallo, sour cream, and cilantro — you just cannot go wrong with these for a meatless meal option! Even if you do not typically eat meatless meals, trust me when I say you need to try this recipe — it’s too good to pass up.
ingredients:
- Avocado Oil
- Coconut Aminos
- Freshly Squeezed Lime Juice
- Garlic Cloves
- Chili Powder
- Kosher Salt
- Freshly Ground Black Pepper
- Ground Cumin
- Portobello Mushroom Caps
- Poblano Pepper
- Tortillas
- Guacamole
- Fresh Cilantro
- Pico de Gallo
- Hot Sauce
step-by-step:
step one: marinate the mushrooms and peppers
In a large bowl, whisk together the avocado oil, coconut aminos, lime juice, garlic, chili powder, salt, pepper, and cumin. Add the portobello mushroom caps and poblano peppers and toss until well coated. Set aside to marinate at room temperature for 15 to 30 minutes.
step two: prep the grill
Preheat the grill over medium-high heat (about 400°F). Dip a wadded paper towel in the avocado oil and, using tongs, wipe the oil evenly over the grates. Be careful not to use too much oil to avoid starting a flare-up—a little goes a long way here.
step three: grill the mushrooms and peppers
Place the mushrooms and peppers on the grill, close, and cook until browned and tender, 4 to 5 minutes per side. Transfer to a cutting board and slice.
step four: warm the tortillas
Warm the tortillas on the grill, about 2 minutes per side, leaving the cover open.
step five: assemble the tacos
Serve the sliced mushrooms and poblanos in the warm tortillas with guacamole, pico, cilantro, and hot sauce, if desired!
recipe faqs:
Soy sauce or tamari will work! They’re a little saltier and more savory, so I’d maybe start with 3 tablespoons rather than a full 1/4 cup and adjust as needed.
If you’re looking for a vegetarian-friendly grilling recipe, these Grilled Portobello Mushroom Tacos are the answer! I can’t wait to hear what you think of the recipe in the comments below.
looking for more summery vegetarian recipes? try these!
Crispy Sheet Pan Pesto Gnocchi
Ultimate Grilled Veggie Burritos
Grilled Portobello Mushroom Tacos
Ingredients
For the Mushrooms:
- 1/4 cup avocado oil, plus more for grilling
- 1/4 cup coconut aminos
- 1/4 cup freshly squeezed lime juice
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 4 large portobello mushroom caps, stem removed
- 1 large poblano pepper, halved, stem and seeds removed
For Serving:
- 8 tortillas
- guacamole
- freshly chopped cilantro
- pico de gallo
- hot sauce
Instructions
- In a large bowl, whisk together the avocado oil, coconut aminos, lime juice, garlic, chili powder, salt, pepper, and cumin. Add the portobello mushroom caps and poblano peppers and toss until well coated. Set aside to marinate at room temperature for 15 to 30 minutes.
- Preheat the grill over medium-high heat (about 400°F). Dip a wadded paper towel in the avocado oil and, using tongs, wipe the oil evenly over the grates. Be careful not to use too much oil to avoid starting a flare-up—a little goes a long way here.
- Place the mushrooms and peppers on the grill, close, and cook until browned and tender, 4 to 5 minutes per side. Transfer to a cutting board and slice.
- Warm the tortillas on the grill, about 2 minutes per side, leaving the cover open.
- Serve the sliced mushrooms and poblanos in the warm tortillas with guacamole, pico, cilantro, and hot sauce, if desired!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has been my go to meal all summer long and has been great for a beginner grill girl like myself! Love love love