Why You’ll Love Mushroom Tacos Recipe
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Vegetarian and easily made vegan (no dairy required)
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Uses simple, wholesome ingredients you likely already have
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Fast — perfect for weeknights
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Very versatile — you can swap toppings, tortillas, or even add extra protein
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Vegetable oil
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Yellow onion, finely diced
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Garlic, minced
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Jalapeño, diced
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Portobello or cremini mushrooms, sliced
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Shiitake mushrooms (or more of the first kind)
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Taco seasoning
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Lime juice
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Salt
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Corn or flour mini tortillas
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Toppings: pico de gallo, guacamole, quick‑pickled onions, shredded cabbage, lime wedges
Directions
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Heat vegetable oil in a skillet over medium heat. Add diced onion, minced garlic, and jalapeño. Sauté for about 3 minutes until fragrant and softened.
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Add sliced portobello (or cremini) mushrooms. Cook for 2–3 minutes until they begin to wilt.
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Add shiitake mushrooms (if using) and sprinkle in taco seasoning and salt. Continue cooking for another 2–3 minutes, stirring, until mushrooms are fully tender and well coated.
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Squeeze fresh lime juice over the mushrooms, then remove from heat.
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Warm the tortillas so they become pliable (you can use a skillet, oven, or microwave).
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Assemble tacos by placing mushrooms in tortillas and topping with your choice of pico de gallo, guacamole, quick‑pickled onions, shredded cabbage, and a squeeze of lime.
Servings and timing
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Servings: 6 tacos Little Sunny Kitchen
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Prep time: 10 minutes Little Sunny Kitchen
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Cook time: 10 minutes Little Sunny Kitchen
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Total time: 20 minutes Little Sunny Kitchen
Variations
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Add black beans or corn to the sauté for extra texture and protein
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Substitute poblano pepper or bell pepper for jalapeño (milder)
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Use spicy taco seasoning or a pinch of cayenne for heat
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Turn into a taco bowl — skip tortillas and serve over rice or greens
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Add tofu or tempeh crumbles to make them more filling
Storage/Reheating
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To store: Let mushrooms cool, then place them in an airtight container. Store in the refrigerator for up to 2 days.
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To reheat: Warm gently in a skillet over low heat, or microwave in short bursts. Be careful not to overcook, or they may become soggy.
FAQs
How should I clean mushrooms before cooking?
Use a damp paper towel or soft brush to gently wipe away dirt. Avoid soaking them, as they can absorb water and become soggy.
Do I need to remove mushroom gills?
No — they are edible. Leaving gills may darken the mushrooms slightly, but that won’t affect flavor. Little Sunny Kitchen
Can I make this gluten free?
Yes — just use corn tortillas or gluten‑free tortillas and check that your taco seasoning has no gluten.
What kind of mushrooms are best?
Portobello, cremini (baby bella), or shiitake mushrooms work well for their meaty texture. Use what’s available.
Can I prep parts ahead?
Yes — chop veggies and slice mushrooms ahead of time and store in the fridge, but cook mushrooms just before serving for best texture.
How spicy will the tacos be?
Mild to moderate depending on the jalapeño and taco seasoning you use. You can omit jalapeño or use a mild pepper if you prefer less heat.
Can I make these for a crowd?
Yes — double or triple the ingredients, just cook mushrooms in batches so they sauté rather than steam.
What toppings go well?
Pico de gallo, guacamole, shredded cabbage, pickled onions, lime wedges, or even a drizzle of hot sauce.
Can I add cheese?
Yes, if you’re not keeping it vegan — crumbled cotija, queso fresco, or shredded cheddar would be great.
Will the tortillas get soggy?
To avoid sogginess, warm tortillas just before serving and don’t overfill with wet ingredients. Serve toppings on the side if needed.
Conclusion
These mushroom tacos are a satisfying, fast, and flexible meal that works beautifully for vegetarians, vegans, or anyone who wants a lighter taco night. With a handful of ingredients and lots of room to customize toppings, they’re a delicious go‑to recipe.
Mushroom Tacos
These mushroom tacos are a flavorful, meatless option perfect for taco night. Made with sautéed mushrooms seasoned with spices, they’re quick, easy, and incredibly satisfying—ideal for vegetarians and taco lovers alike.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 garlic cloves (minced)
- 1 pound mushrooms (baby bella or white, sliced)
- 1 tablespoon soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper to taste
- 8 small corn or flour tortillas
- Toppings: sliced avocado, chopped cilantro, lime wedges, crumbled cheese (optional), sour cream (optional)
Instructions
- Heat olive oil in a skillet over medium heat.
- Add diced onion and cook for 2-3 minutes until softened.
- Add garlic and cook for another 30 seconds until fragrant.
- Add sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until browned and tender.
- Stir in soy sauce, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 2 minutes until everything is well coated and heated through.
- Warm the tortillas in a skillet or microwave.
- Assemble the tacos by dividing the mushroom mixture between tortillas and topping with desired toppings.
- Serve immediately with lime wedges.
Notes
- Use a mix of mushrooms for deeper flavor and texture.
- Add a splash of lime juice to the mushrooms while cooking for extra brightness.
- Make it vegan by skipping the cheese and sour cream or using dairy-free alternatives.
- Great served with a side of rice or beans.
Nutrition
- Serving Size: 2 tacos
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
