These portabello mushroom tacos are filled with flavor and spice topped with guacamole, caramelized red onions, and goat cheese. These are easy and simple to make for a quick weeknight meal.
These are great vegetarian tacos that are so delicious in every bite. The portabello tacos are marinated in a chile and cumin spice mixture and then roasted in the oven until soft. I made guacamole to add on top however if you are in a rush you can use sliced avocado.
These tacos can be made both gluten-free and vegan by using corn tortillas and removing the goat cheese. You can also make this an even lighter meal and serve the chile mushrooms and onions on top of shredded lettuce.
Tacos are so easy to make that I always keep tortillas in my fridge just in case I want to make a quick taco for lunch or dinner. I love these chile mushrooms tacos because they taste delicious and you can make this meal in under 30 minutes. It is hard to find quick meals to cook online and often recipes actually take longer to cook than described. For these tacos, all you need to do is roast the mushrooms, saute the onions, and throw it all on top of a tortilla.
Portabella Mushroom Tacos
Serving size: 2
Total Time: 30 minutes
Source: Adapted from Sprouted Kitchen
Tacos:
4 medium portobello mushrooms
2 tablespoons olive oil
2 teaspoons maple syrup
1 tablespoon orange juice or apple cider vinegar
1/2 teaspoon salt
1 teaspoon cumin
1/2 teaspoon chile powder
4 corn tortillas, warmed
Avocado, for topping
Goat cheese, for topping
Limes
Cilantro, for garnish
1/2 red onions, sliced
Step 1: Preheat oven to 375 degrees. Stem the mushrooms and slice them. In a small bowl, combine the oil, maple, salt, cumin, and chile powder. Arrange the mushrooms on parchment and add the spice mixture on top of the mushroom. You can let the mushrooms marinate or cook right away.
Step 2: Roast the mushrooms for about 20 minutes or until they are browned and collapsed down. The mushrooms should shrink in size. You can also grill the whole mushrooms and then slice afterward.
Step 3: While the mushrooms are cooking, saute the red onions until they are caramelized and slightly charred. I made quick guacamole by mashing 2 avocados with lime juice, salt, and cilantro or you can slice the avocados and arrange them on top of the taco.
Step 4: When everything is ready, arrange the tacos with smashed or sliced avocado, a pile of mushrooms, sauteed onions, cilantro, crumbled goat cheese, and a squeeze of fresh lime. Enjoy!
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