The best mushroom tacosare made with portobello mushrooms, peppers, onions, and plenty of spices. This meatless taco recipe won’t leave you hanging!

sauteed mushrooms and peppers in a cast iron pan with tortillas and salsa to the side

The Best Mushroom Tacos

Looking for more meatless dinner ideas? I’ve got you covered! Taco Tuesday is a standing event at our house and these amazing mushroom tacos are one of my favorite meatless taco recipes to date. They are veggie-filled, quick, easy, simple, and oh-so-satisfying. I dare say these are the best mushroom tacos out there but they couldn’t be simpler to make.

Mushrooms make great tacos because of the texture, taste, and look. They absorb the seasoning and flavors really well, they have a great “meaty” texture that is unlike other vegetables, and they look so much like steak! Half of my kids didn’t realize they were eating something that wasn’t traditional steak tacos and the other half noticed but didn’t care because they tasted so good. Other perks about using mushrooms instead of meat are that they are super low in calories, have all kinds of great vitamins and trace minerals, and are budget-savvy, too. So many things to love about making mushroom tacos at home.

tacos on a plate with an avocado to the side

What’s the key to great sauteed vegetables?

Don’t crowd the pan. You cook the vegetables and the mushrooms separately (and then put them back together in the end) for a reason. If your pan is too crowded, you end up steaming your vegetables instead of sautéing them, and that’s just not the same. For best results, don’t crowd that pan.

Can I use other kinds of mushrooms?

Big portobello mushrooms work great for this and look a lot like meat. You can also use the “baby Bella” mushrooms (Costco has them often) though they look more like mushrooms. White button mushrooms just aren’t the same and cook down too much for this recipe. I don’t recommend them.

How can I spice up these tacos?

Luckily tacos are an easy thing to add some heat to! A great way is to add chili powder and paprika than the recipe says, and you can swap out the sweet bell peppers for a spicier kind of pepper. Serve with a good hot sauce or salsa and you’ll be feeling the heat in no time.