Grilled Portobello Mushroom Tacos

Grilling isn’t just for carnivores. These Grilled Portobello Mushroom Tacos are a satisfying, vegetarian-friendly option that delivers big flavor and great texture. Meaty portobello caps soak up a simple savory marinade, then get charred on the grill alongside roasted poblano peppers. Piled into warm tortillas and finished with guacamole, pico de gallo, cilantro and a splash of hot sauce, they make a stellar meatless main course or a standout addition to any summer cookout.

Mushrooms are one of the best plant-based ingredients for grilling because they hold their texture and absorb marinades beautifully. For this recipe, the marinade is similar to what you might use for steak—avocado oil, coconut aminos (or soy/tamari), lime juice, garlic and warm spices—so the portobellos develop deep savory notes with a hint of bright acidity. Roasted poblano peppers contribute a subtle, smoky heat that pairs perfectly with creamy guacamole and fresh pico de gallo.

This recipe is easy to scale and quick to prepare: a short 15–30 minute marinade followed by a few minutes on the grill yields tender, caramelized mushrooms ready to tuck into tortillas. Whether you’re cooking a full meatless meal or just offering a vegetarian option for guests, these tacos are flavorful enough to please everyone at the table.

Ingredients

• 1/4 cup avocado oil, plus more for the grill
• 1/4 cup coconut aminos (or soy sauce/tamari)
• 1/4 cup freshly squeezed lime juice
• 3 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 4 large portobello mushroom caps, stems removed
• 1 large poblano pepper, halved, stem and seeds removed
• 8 tortillas (corn or flour), warmed
• Guacamole
• Pico de gallo
• Fresh cilantro, chopped
• Hot sauce, optional

Step-by-step

Step One: Marinate the mushrooms and peppers

In a large bowl, whisk together the avocado oil, coconut aminos, lime juice, minced garlic, chili powder, kosher salt, black pepper and ground cumin. Add the portobello caps and the halved poblano pepper, turning to coat everything evenly. Let the mushrooms and poblanos sit at room temperature for 15 to 30 minutes to absorb the marinade.

Step Two: Prep the grill

Preheat the grill to medium-high, about 400°F (200°C). Oil the grates lightly: dip a folded paper towel in avocado oil and, using tongs, wipe the grates to prevent sticking. Use just a little oil to avoid flare-ups.

Step Three: Grill the mushrooms and peppers

Place the marinated mushrooms and poblanos on the grill. Close the lid and cook until the mushrooms are browned and tender and the poblanos are blistered, about 4–5 minutes per side. Transfer to a cutting board and slice the portobellos and the roasted poblanos into strips.

Step Four: Warm the tortillas

Warm tortillas on the grill for about 1–2 minutes per side, leaving the lid open so they heat quickly and get a little char without steaming.

Step Five: Assemble the tacos

Build each taco with sliced portobello and poblano, a spoonful of guacamole, a bit of pico de gallo, and chopped cilantro. Add hot sauce if you like extra heat. Serve immediately while warm.

Recipe FAQ

Tips, Variations and Storage

• For extra depth, add a splash of smoked paprika or a pinch of chipotle powder to the marinade.
• If you prefer a milder pepper, substitute a bell pepper for the poblano or grill a mix of peppers for color.
• To make these vegan, choose plant-based tortillas and skip sour cream—extra guacamole or a drizzle of cashew crema works well.
• Leftover grilled mushrooms keep in an airtight container in the refrigerator for 3–4 days and reheat quickly in a skillet over medium heat.

Nutrition (approximate per serving)

Calories: 354 kcal; Carbohydrates: 40 g; Protein: 7 g; Fat: 19 g; Saturated fat: 3 g; Sodium: 1380 mg; Fiber: 4 g; Sugar: 5 g. Nutrition information is an estimate and should be used as a guideline only.

Additional Info

Author: Alex Snodgrass

Course: Main Course

Servings: 4

Calories (per serving): 354