0Shares

Hearty Portobello and Cremini mushrooms pair with spicy Poblano peppers for these easy, plant-based vegan tacos. Throw everything on the grill for smoky, charred flavor. These are perfect for summer, or great for any Taco Tuesday.

Enjoy this recipe with other Mexican favorites like Avocado Jicama Salad, Watermelon Salsa, Stewed Black Beans, Pickled Red Onions, 5 Minute Guacamole, 5 Minute Pico de Gallo and Mexican Chocolate Sauce for dessert.

If you like tacos, you should check out these recipes: Easy Vegan Lentil Tacos, 5-Minute Raw Walnut Mushroom Vegan Tacos, and Vegan Green Chili Potato Tacos.

Hearty Portobello Mushrooms pack big flavor and satisfying texture for healthy, plant-based vegan recipes. Use in place of steak in many recipes

Hearty Plant-Based Vegan Mushroom Tacos

Mushrooms are a plant-based super ingredient. They hold up great on the grill, have a satisfying texture, and are full of umami flavor. Naturally low in sodium, with no cholesterol or saturated fat, they make the perfect vegan substitute for unhealthy meat or steak. Plus, mushrooms stand up well to other bold flavors, like the smoky spiciness of poblano peppers.

I love using a combination of Portobello and cremini mushrooms for this recipe. However, you can play with other mushrooms, especially if you’re shopping at a farmer’s market. There, you’ll likely find interesting varieties like Lion’s Mane, Hen of the Woods, Lobster, and even Puffball.

Chef Katie’s Plant-Based Cooking Tips

Remove the Gills: Use a spoon to remove the gills of the Portobella mushrooms. The gills are watery, lacking flavor. They also give everything a black color, which isn’t as appetizing.

Spice Level: If you prefer more spice, keep the seeds in the poblano or add a slice jalapeno to the mix. For less spice, swap out the Poblano for a sweet green or red bell pepper.

Grill Pan: A cast-iron grill pan works great for indoor grilling year round. It also makes it easy to char vegetables without worrying about them falling through the cracks.

Grill Basket: If you have a grill basket, that’s a great tool to prevent mushrooms and peppers from falling between the grates of an outdoor grill.

Yield: 6 tacos

Charred Mushroom Poblano Tacos

Servings: 2
Ready In: 25 minutes
Yield: 6 tacos

Print Recipe

Print Pin

Charred Mushroom Poblano Tacos

Course Dinner, Entree

Cuisine Healthy, Mexican, Plant-Based, Vegan, Vegetarian

Keyword 30 minutes or less, easy, gluten-free, grilled, Mexican, mushrooms, oil-free, plant-based, quick, simple, spicy, tacos, vegan, wfpb

Total Time 25

Servings 2

Calories 229kcal

Ingredients

6 ounces Portabella mushrooms gilled and sliced 1/4-inch thick
8 ounces Cremini mushrooms quartered
1 poblano pepper sliced into 1/4-inch strips
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 corn tortillas
Fresh cilantro pickled red onions, avocado, pico de gallo, for serving

Instructions

Preheat a grill or grill pan over high heat.
To make the Charred Mushroom Poblano Taco Filling: Place the Portabellas and Cremini mushooms on the grill in a single layer. Let char over high heat, 5 minutes or so.
When the mushrooms have grill marks on one side, flip and char on the second side, another 2-3 minutes.
Once the mushrooms are done cooking, remove from grill, place in a heat-safe dish, and keep in a warm spot (like on the back of the stove or by the grill). Add the cumin, garlic powder, salt and pepper to the mushrooms. Stir to coat the mushrooms in the spices. Cover to keep warm.
Add the sliced poblano to the grill. Char the poblano on one side, 5 minutes or so, toss, and continue cooking another 2-3 minutes. When the poblanos are done, remove from the grill and place in the same dish as the mushrooms. Toss to combine. Taste to adjust seasoning. Cover the dish to keep warm.
To heat tortillas and make the Charred Mushroom Poblano Tacos: Place the tortillas on the hot grill. Flip tortillas after 1-2 minutes, just until lightly charred on both sides.
Serve up the mushroom poblano filling into a tortilla. Top with pickled red onion, diced avocado, fresh cilantro, or any other favorite toppings.

Nutrition Facts

Amount Per Serving (1/2 recipe)

Calories 229.17
Calories From Fat (10%) 24
% Daily Value

Total Fat 2.86g 4%
Saturated Fat 0.47g 2%
Cholesterol 0mg 0%
Sodium 343.16mg 14%
Potassium 1081.5mg 31%
Total Carbohydrates 46.34g 15%
Fiber 7.83g 31%
Sugar 6.21g
Protein 9.75g 20%
Calcium 47.88mg 5%
Iron 98.01mg 545%
Vitamin A 229.1IU 5%
Vitamin C 0.03mg <1%

Mains

Charred Mushroom Poblano Tacos