These barbecue pulled portobello tacos are coated in a sweet BBQ sauce and combined with a spicy mustard slaw to make the perfect easy summer meal.
BBQ pulled portobello mushrooms are the perfect taco stuffer. The chewy and tender texture of sauted portobellos makes for a great plant based alternative to BBQ pulled pork.
How to make BBQ pulled portobello tacos
BBQ pulled portobello tacos are so easy to make! Slice up four portobello mushrooms into thin strips (about pointer finger width). and add to a saucepan. Because portobellos are packed with water, you don’t need much oil to cook them. I use just a teaspoon to prevent sticking or burning, then let the mushrooms work their magic.
After a few minutes of sauteing, coat the mushrooms in homemade sweet & spicy barbecue sauce. I like the little spicy kick that this BBQ sauce adds to the portobello tacos, but any storebought sauce will do.
The portobellos are then simmered in the barbecue sauce for another 5-10 minutes. This allows the mushrooms to soak up that delicious BBQ flavor!
Should I remove the gills from portobellos?
I’m not a fan of wasting any part of a fruit or veggie, so I prefer to keep the mushroom gills (the underside of the portobello). However, removing the gills can improve texture and coloration in certain dishes.
For example, if I was making stuffed mushrooms I would be more likely to remove the gills. Because the mushrooms in these BBQ portobello tacos are cut into small strips, I leave the gills.
If you prefer to remove the gills, you can easily use a spoon to gently scrape them off the underside of the mushroom.
Spicy Mustard Slaw
Lest we not forget the second star of today’s show: spicy mustard (cole)slaw! I love how easy it is to make this slaw. The spicy mustard pairs so well with the sweet (& spicy!) barbecue sauce. It’s summer in a taco shell!
This slaw deviates from tradition by omitting mayonnaise, but spicy brown mustard does a mighty fine job of filling mayo’s shoes. Add just a few simple ingredients and you’ve got yourself an easy taco stuffer, burger topper, or side dish:
- Coleslaw mix
- Pumpkin seeds
- Spicy brown mustard
- Apple cider vinegar
- Hot sauce (optional but awesome)
- A dash of sugar (optional)
Premade coleslaw mix is an inexpensive time saver, and you can find it on the shelves of most grocery stores. I chose a basic coleslaw for this recipe: cabbage, red cabbage, carrots, and celery. Cool and crunchy!
Looking for more recipes?
- Instant Pot Vegan Lentil Sloppy Joes
- Vegan Jerk Tofu Tacos with Coconut Sauce
- Vegetarian Black Bean Enchiladas
- Vegetarian Baked Beans
- Vegetarian Mushroom Cheesesteak
BBQ Pulled Portobello Tacos with Spicy Mustard Coleslaw
BBQ Pulled Portobello Tacos
- 4 portobello mushroom caps
- 1 teaspoon oil
- 1/2 cup Sweet & Spicy Barbecue Sauce
- 8 corn tortillas (6 inch)
Spicy Mustard Coleslaw
- 2 cups coleslaw mix
- 2 tablespoons spicy brown mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar (optional)
- 1 teaspoon hot sauce
- 1/4 cup pumpkin seeds, plus more for topping
- Slice portobello mushroom caps into pointer finger width slices. Heat oil in a pan over medium heat, then add sliced portobello mushrooms. Cook for 5 minutes, until softened.
- Add the barbecue sauce to the mushrooms. Bring the sauce to a simmer, cooking for another 5-10 minutes. The mushrooms will absorb the BBQ flavor. Cook the mushrooms longer (up to 30 minutes) for a stronger BBQ infused flavor.
- While the mushrooms are cooking, prepare the coleslaw. Add all coleslaw ingredients to a small bowl, except the coleslaw mix. Stir to combine. Drizzle the sauce over the coleslaw mix, tossing to combine.
- Prepare corn tortillas by heating them in an unoiled pan over medium high heat. Flip after they are lightly browned and starting to puff (about one minute).
- Divide the BBQ pulled portobellos and spicy mustard coleslaw evenly between the 8 corn tortillas. Top with additional pumpkin seeds and optional toppings, such as avocado, diced tomatoes and onions, and cilantro. Enjoy!