Go Back
+ servings
This crispy mushroom taco recipe with the works is for all my obsessive mushroom loving friends. It’s unapologetically mushroom forward, so this is not for you if you’re not into fungi. It’s almost laughably easy to make this substantial meatless taco recipe. Roasting the seasoned mushrooms on a metal sheet pan in a hot oven gives them delectable crispy edges.

Mushroom Taco Recipe

Rebecca Lindamood
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
This crispy mushroom taco recipe with the works is for all my obsessive mushroom loving friends. It’s unapologetically mushroom forward, so this is not for you if you’re not into fungi.

Equipment

  • 1 chef's knife
  • 1 cutting board
  • 1 tongs
  • 1 Mixing bowl or gallon sized zipper top bag
  • 1 Half Sheet Pan or large cast iron frying pan

Ingredients
  

For the Mushroom Taco Filling:

  • 2 pounds mixed mushrooms King Oyster, Oyster, Shiitake, Portobello, etc…
  • 2 tablespoons neutral oil Canola, Sunflower, Grapeseed, etc…
  • 1 tablespoon taco seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated garlic or 3 cloves garlic minced
  • ½ teaspoon granulated onion
  • 2 chipotles in adobo plus 2 tablespoons of the adobo sauce well mashed together with a fork

To Assemble the Tacos:

  • 12 small corn or flour tortillas
  • 2 limes cut into 8 wedges each
  • Preferred taco toppings such as cheese mango salsa, chopped tomatoes, radishes, pickled onions, sour cream or crema, spicy sweet potatoes, beans, and fresh cilantro.

Instructions
 

  • Preheat the oven to 400ºF with a half sheet pan positioned in the upper third of the oven.
  • Separate the mushroom caps from the stems and coarsely chop caps. Slice the stems into ¼-inch thick matchsticks.
  • Add the mushrooms to a mixing bowl or zipper top bag, toss with the oil, then toss with the taco seasoning, kosher salt, granulated garlic, granulated onion, smashed chipotles in adobo and sauce until evenly coated.
  • Spray the hot sheet pan lightly with non-stick cooking spray, spread the mushrooms out evenly and return to the oven for 20 to 25 minutes. Toss the mushrooms every 5 minutes, or until crispy at the edges and fragrant.
  • Remove the pan from the oven and allow the mushrooms to rest for 5 minutes before transferring to a bowl.
  • To Assemble the Tacos:
  • Char or heat the tortillas to make them pliable, then top with your preferred taco toppings, squeeze a lime wedge or two over the fillings, and enjoy!

Notes

Please note that the approximate caloric information does not take into account any toppings other than a squeeze of lime juice.

Nutrition

Calories: 289kcalCarbohydrates: 44gProtein: 9gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 877mgPotassium: 565mgFiber: 7gSugar: 7gVitamin A: 51IUVitamin C: 7mgCalcium: 99mgIron: 3mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

did you make this recipe?

Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out!