Grilled Mushroom Tacos Are a Vegan Delight for Grilling Season!
Of all the grilling recipes we share here on PWWB, feel-good vegetarian grilled recipes are often my personal favorites. I am completely obsessed with grilled veggies!
And these Grilled Portobello Mushroom Tacos are no exception. They’re a riff on one of our favorite summer dinners here at the PWWB House, chimichurri steak tacos, a meal we honestly enjoy several times a month throughout the season. I recently felt inspired to give it a plant-based twist, so I swapped out the steak with meaty mushrooms, and was astounded by the result – these grilled mushroom tacos are so damn good!
Mushrooms are so absorptive that they take on a mind-blowing amount of rich smoky charred flavor from the grill. The end result is kind of a mind-bending experience – they have all the rich and smoky flavor and seriously meaty texture you’d expect in a grilled steak, but there’s no meat involved! 🙌🏼
Slice the grilled mushrooms thin, similar to grilled steak, then squeeze a little fresh lime juice over top for the perfect satisfying bite. From there, simply tuck them into corn tortillas, top with zippy and bright chimichurri sauce, and you’ll have yourself a platter of plant-based tacos that are next-level good!
Grill Like a Backyard Pro ⭐
Step-by-step tutorials (like how to light the grill without burning your eyebrows off) & obsessively-tested tips (for juicy, charred results). Designed for meat lovers & vegetarians alike!
Key Ingredients
You don’t need much to make this killer grilled mushroom taco recipe. Here’s what you’ll need!
When it comes to grilling mushrooms, I usually reach for big portobello caps or sizeable shiitakes. They are perfect to place right on top of your grill’s grates – no grill basket or skewers needed!
Tip! ⇢ Mushrooms lose up to 50% of their size as they cook due to moisture loss, so different mushrooms need different treatments on the grill. Larger varieties naturally take longer to cook than smaller ones. Unfortunately, there’s no one-size-fits-all definition of how long to grill mushrooms. For a full guide, be sure to check out How to Grill Mushrooms.
Mushroom Taco Essentials
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Buy Now → How To Grill Portobello Mushrooms Perfectly — Every Single Time!
If you’ve ever wondered how to grill a portobello mushroom, you’re in the right place! They couldn’t be easier to make and they’re perfect for grilled mushroom tacos. Here’s how it’s done.
Grill prep. Preheat a grill for medium-high direct heat grilling, about 450-500 degrees F. Once preheated, be sure to clean the cooking surface by firmly brushing a wire brush over the grates. (If you do not have access to an outdoor grill, you can also preheat a grill pan over medium-high heat!)
Prep the portobello mushroom caps. Brush the entire surface of the mushroom caps with just enough oil to nicely coat both sides, then generously season with salt and ground black pepper. Be sure to wait to prep the mushrooms until just before you are ready to grill!
Grill the portobello mushroom caps. Grill the mushrooms 4-5 minutes per side, until they are as tender and charred as desired – simple as that!
Every Taco Needs a Sauce!
Made with just 5 fresh ingredients and a handful of pantry staples, you can whip up a batch of this gorgeous green spread to zhuzh up everything from steak kebabs and veggie platters to these delicious vegan mushroom tacos! In the summer months, I keep a jar of my easy chimichurri sauce in the fridge at all times because it’s so dang delicious. It’s also really simple to make!
I usually prep my chimichurri while the grill preheats, and set it aside until I’m ready to serve.
Turning Grilled Mushrooms into Delicious Tacos
Thinly slice the grilled mushroom caps, then squeeze lime juice over top. From there, build your grilled mushroom tacos! Pile the sliced grilled mushrooms on a tortilla, spoon the prepared chimichurri sauce over top, then finish with your toppings of choice.
I can’t wait for you to try these Grilled Mushroom Tacos with Chimichurri Sauce! If you do, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. I LOVE hearing about and seeing your PWWB creations! ♡ Happy cooking!
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Grilled Mushroom Tacos with Chimichurri
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: serves 4
- Category: Tacos, Burritos & Enchiladas Recipes
- Method: Grilling & Smoking
- Cuisine: American, Mexican & Tex-Mex
- Diet: Vegan
Description
Taco Tuesday has never been better – these Grilled Mushroom Tacos with Chimichurri are the ultimate plant-based tacos for grilling season!
Satisfyingly meaty portobello mushroom caps are grilled until beautifully charred and tender. Slice ’em thin, stuff ’em in tortillas, and finish ’em with a generous drizzle of zippy and herbaceous chimichurri sauce.
These grilled portobello mushroom tacos are pure summertime magic – the BEST quick and easy 30-minute dinner for any night of the week!
Naturally vegetarian, vegan, and dairy-free.
Ingredients
- 6–8 portobello mushroom caps, wiped clean and ends trimmed
- 3–4 tablespoons avocado oil or neutral high smoke point oil of choice
- 1 lime, juiced
- chimichurri sauce
- kosher salt and ground black pepper, to season
- for serving, as desired: corn tortillas, smashed avocado or guacamole, queso fresco or cheese of choice, thinly sliced radish, finely diced red onions or pickled red onions, freshly chopped cilantro, lime wedges, etc.
Instructions
- Prepare the grill: Preheat the grill for medium-high direct heat grilling, 450-500 degrees F. Once preheated, clean the cooking surface by firmly brushing a wire brush over the grates. (If you do not have access to an outdoor grill, you can also preheat a grill pan over medium-high heat.)
- Prep the chimichurri sauce: Meanwhile, as the grill preheats, prep the chimichurri sauce. Add all listed ingredients to a food processor. Season with 1/2 teaspoon kosher salt and ground black pepper as desired. Pulse to combine. Taste and season with additional salt or ground black pepper as needed. Set aside for serving, or store in an airtight container in the refrigerator for up to 1 week.
- Prep the portobello mushroom caps: Place the portobello mushroom caps on a small baking sheet or large plate. Because mushrooms are so absorptive, it’s best to prep them right before grilling. Similarly, rather than drizzling the oil over top, it’s best to use a brush (or your hands) to coat the mushrooms evenly. Brush the entire surface of the mushroom caps with avocado oil, enough to nicely coat both sides of the mushrooms, then season generously with about 1 1/2 teaspoons kosher salt and ground black pepper as desired.
- Grill the portobello mushroom caps: Place the portobello mushroom caps on the grill grates. Close the grill lid and grill the mushrooms 4-5 minutes per side, until they are as tender and charred as desired. Transfer to a small baking sheet or plate.
- Assemble and serve: Thinly slice the grilled mushroom caps, then squeeze lime juice over top. From there, build your grilled mushroom tacos! Pile the sliced grilled mushrooms on a tortilla, spoon the prepared chimichurri sauce over top, then finish with your toppings of choice – queso fresco, thinly sliced radishes, pickled red onions, smashed avocado or guacamole, finely chopped cilantro, fresh lime juice…whatever your taco-lovin’ heart desires. Enjoy!
Notes
- Mushrooms: If you cannot find whole portobello mushroom caps at your grocery store, you can also make these grilled mushroom tacos with smaller mushrooms, such as white button mushrooms or cremini mushrooms (baby bellas). Rather than grilling whole, slice the smaller mushrooms in half lengthwise, then string them on a skewer. From there, prep & grill according to Steps 3-4 of Recipe Directions, above. Learn more about How to Grill Mushrooms.
- Storage and Reheating: Leftover grilled mushrooms will keep, stored in an airtight container in the refrigerator, for up to 5 days. Reheat on the stovetop or in the microwave until warmed through. Leftover chimichurri will keep, stored in an airtight container in the refrigerator, for up to 1 week.
- 10-Minute Meal Prep: These grilled mushroom tacos come together really quickly with very little prep work required, but you can eliminate almost all active prep work at dinnertime by prepping the chimichurri and any other taco toppings in advance:
- Prep the chimichurri sauce according to Step 2 of Recipe Directions. Store in an airtight container in the refrigerator for up to 1 week. (10 minutes active prep)
- Prep taco toppings. Prep a batch of quick pickled red onions or whatever taco night fixings you love most! (Active prep time varies)
Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!
I was feeling a little extra lazy after I made myself some tortillas so I used a storebought chimichurri from Trader Joe’s and these were still awesome and so quick. Perfect weeknight meal
These were so quick to make and SO fresh tasting and delicious. Made them with some fresh tortillas and all of the toppings and would make them for any summertime guests, meat eaters or not!
I cannot stress how easy, quick, and delicious this recipe is! The grilled mushrooms are so simple and tasty but the chimichurri is truly perfect and I could eat it with a spoon!!
Hi Jeanna! Thanks so much for dropping a comment, we are SO glad to hear that you loved these tacos as much as we do!