Portobello Tacos

Ooh friends, what I would give to be able to reach through the screen and serve you one of these tacos right now.

These portobello tacos are quite simply some of the most flavorful and satisfying vegetarian tacos I’ve ever made…and I can’t wait for you to try them! They feature portobello mushroom caps, which are thickly sliced to retain their meaty texture, briefly marinated in a simple 5-ingredient sauce, and sautéed to crispy, juicy, flavorful perfection. They’re then layered with my favorite refried beans in soft corn tortillas, drizzled with salsa verde, and finished with a sprinkling of your favorite fresh toppings. Each bite is perfectly balanced with hearty and light textures, bold and fresh flavors, and seriously could not be more delicious!

Best of all, I love that this recipe comes together quickly and easily, making it perfect for busy weeknights anytime the taco cravings hit. (You can also prep the refried beans in advance if you’d like!) These mushroom tacos also happen to be naturally gluten-free and vegan, although you’re more than welcome to add on a sprinkling of cotija or Pepperjack cheese if you’d like. And while we love serving these mushrooms in tacos, they would be just as fabulous in anything from quesadillas to enchiladas, tostadas, burritos, nachos and beyond.