These portobello mushroom tacos are simmered in a sweet BBQ sauce and combined with a spicy mustard slaw for a flavorful meatless meal that's ready in just 20 minutes!
Portobello mushrooms are the perfect vegetarian taco filling. They have a chewy yet tender texture that makes them a great meatless alternative to BBQ pulled pork.
These tacos are similar to my BBQ jackfruit tacos, but instead of jackfruit, we are using "pulled" portobello mushrooms! Basically, the portobello mushroom caps are thinly sliced, sauteed, then simmered in BBQ sauce.
Are you a big fan of mushrooms? Then you'll love my grilled portobello burgers and mushroom Philly cheesesteak.
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Recipe highlights
- Quick & easy: Ready in less than 30 minutes using 10 main ingredients.
- Packed with flavor: Earthy portobello mushrooms are cooked in sweet BBQ sauce and paired with zesty mustard slaw. Store-bought BBQ sauce is an easy way to add flavor to mushrooms without the hassle of making a homemade sauce.
- Mushroom texture: The sauteed mushroom texture is soft, chewy, and tender.
- Easy to customize: Add baked tofu, guacamole, pickled onions, etc. to make these tacos your own.
Ingredients and substitutions
- Portobello mushrooms: I use four medium Portobello mushroom caps to make enough BBQ portobello filling for six tacos.
- BBQ sauce: I like to use my sweet vegan BBQ sauce for sweet and spicy mushrooms, but any store-bought BBQ sauce works well. This recipe works best with a sweet BBQ sauce because it balances well with the zesty slaw.
- Coleslaw: The spicy mustard slaw is made using shredded purple cabbage, whole grain mustard, apple cider vinegar, sugar, and hot sauce. The hot sauce makes the tacos spicy and is optional.
- Corn tortillas: I prefer corn tortillas for tacos, but flour tortillas work just as well. I recommend cooking tortillas in a hot pan to blacken the edges before serving.
- Garnishes: Cilantro, lime, and pumpkin seeds add a lot of flavor to these tacos. Don't skip these garnishes!
How to prep portobello mushrooms
- Lightly rinse each portobello cap to remove any dirt or debris. Dry with a paper towel or clean dish towel.
- Use a spoon to gently remove gills from each mushroom cap.
- Place the mushroom gill-side down on the cutting board. Using a sharp knife, thinly slice each portobello cap into long ¼ inch strips.
Steps for the tacos
Heat a large cast-iron pan or non-stick skillet over medium-high heat. Add enough neutral oil to coat the bottom of the pan. I usually use olive oil.
Add the sliced portobello mushrooms. Cook for 3-4 minutes, stirring as needed to cook mushrooms evenly on each side.
The mushrooms are ready for the BBQ sauce when they are golden and have a wet appearance. They aren't ready if they still appear dry.
Add the barbecue sauce to the pan. If it's a very thick BBQ sauce, I recommend adding 2-3 tablespoons of vegetable broth to the pan as well. This helps disperse the BBQ sauce evenly over every mushroom slice.
Bring the sauce to a simmer. Reduce to medium-low heat. Simmer, uncovered, for 4-5 minutes. Over time the sauce thickens and the mushrooms absorb the BBQ flavor.
The longer the mushrooms cook, the more the BBQ sauce evaporates and concentrates the flavor.
Recipe FAQ
Yes, you can use baby Bella mushrooms (AKA crimini mushrooms) or white mushrooms. I recommend including the mushroom stalk for extra texture. Slice each mushroom cap into just 2-3 pieces and cook per recipe instructions.
It is technically not necessary to remove mushroom gills before cooking because they are safe to eat. However, they hold onto dirt and grit that can be hard to remove with just a rinse. They also have a dark color that bleeds over to whatever it is cooked with.
Make it a higher protein meal
Add shredded BBQ tofu, baked BBQ tofu, or uncooked tofu to the pan with the mushrooms for extra protein.
Air fryer chickpeas are another easy way to add protein to mushroom tacos.
Looking for more meatless tacos?
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Portobello Mushroom Tacos with BBQ Sauce
Ingredients
BBQ Pulled Portobello Tacos
- 4 large portobello mushroom caps see note #1
- 1-2 teaspoons neutral oil
- ½ cup sweet BBQ sauce see note #2
- 1-3 tablespoons vegetable broth or water only as needed
- 6 six inch corn tortillas
- ¼ cup roasted pumkin seeds
- garnishes: lime wedges, lime zest, chopped cilantro
Spicy Mustard Coleslaw
- 2 cups shredded purple cabbage or coleslaw mix
- 2 tablespoons spicy brown mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon lime juice from ½ lime
- 1 teaspoon hot sauce optional
- ½ teaspoon sugar
Instructions
- Prep the mushrooms: Remove the stem from each mushroom. Use a spoon to scrape gills out of the mushrooms. Slice caps into finger-width slices.
- Cook the mushrooms: Heat oil in a pan over medium-high heat. Once hot, add sliced mushrooms. Cook for 3-4 minutes, until softened and golden.
- Simmer the mushrooms: Add barbecue sauce to the pan. Bring the sauce to a simmer. Add 1-3 tablespoons vegetable broth as needed to thin the sauce enough to cover the mushrooms. Simmer, uncovered, for 4-5 minutes. Stir as needed to avoid burning the sauce. The mushrooms are ready when softened and chewy.
- Make the coleslaw: Meanwhile, make the coleslaw by whisking together the mustard, lime juice, apple cider vinegar, hot sauce, and sugar in a large bowl. Add the shredded cabbage. Using tongs, toss the cabbage until it is well combined with the dressing. Cover and refrigerate until ready to use.
- 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.
- Serving: Divide the BBQ portobellos evenly between 6 corn tortillas. Add ~½ cup slaw to each tortilla. Top with roasted pumpkin seeds, cilantro, lime zest, and a squeeze of lime juice. Enjoy!
Video
Notes
- Portobello mushrooms: This recipe also works with crimini or white mushrooms. If using these smaller mushrooms, slice them in 2-3 pieces instead of strips.
- BBQ sauce: I use ketchup-based homemade vegan BBQ sauce. Vinegar-based and mustard-based sauces also work but will result in much tangier tacos.
- Protein: For more protein, serve with canned chickpeas, crispy chickpeas, or baked tofu.
- Leftovers: Refrigerate leftover mushroom filling and coleslaw in a closed container for 3-4 days. Reheat in the microwave or on the stove over medium-low.
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