Portobello tacos bring a satisfying twist to traditional taco night, featuring savory mushrooms that are wonderfully meaty and full of flavor. With fresh toppings and warm tortillas, they create a comforting and delicious meal.
This recipe addresses the challenges of bland flavors and insufficient texture commonly found in vegetarian tacos using portobello mushrooms and flavorful ingredients.
I often find that getting everyone to agree on dinner can be a challenge, especially during busy weekdays. These tacos are a hit for the whole family, even my picky eaters, and they’re quick to prepare, taking just about 30 minutes from start to finish.
This recipe works because it makes the most of the earthy flavors of portobello mushrooms, all while keeping the assembly simple and fun. You’ll love the textural contrast as you bite into them, and the colorful toppings make them visually appealing, too.
If you’re hunting for more delicious fillings, check out my stuffed mushrooms that will wow your guests!
Table of contents
Why You Will Love This Recipe
- Hearty Texture , The portobello mushrooms offer a satisfying, meaty feel that makes these tacos feel substantial without being overly heavy. They’ve got the kind of bite that pairs beautifully with various toppings.
- Flavorful Marinade , A simple blend of olive oil and spices soaks into the mushrooms, creating a depth that comes through in every bite. This taste foundation really makes each taco stand out.
- Fresh Toppings , The avocados, cilantro, and lime add a refreshing crunch and zest that contrast nicely with the earthy mushrooms. You can mix and match to keep things lively and exciting!
- Quick Meal Prep , In just about 30 minutes, you can have a full batch of tacos ready to serve. This makes them an excellent choice for busy weeknights or last-minute gatherings.
Portobello Tacos with Fresh Toppings
- Prep Time: 60 minutes
- Cool Time: See notes
- Cook Time: 25 minutes
- Total Time: Approximately 9 hours (including freezing)
- Yield: 24 cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Vegetarian lion’s mane ‘crab’ cakes fried to crispy golden perfection and served with dill garlic aioli.
Ingredients
Scale
- Main Ingredients
- 1 pound (450 g) lion’s mane mushrooms, shredded
- 1 medium onion, finely diced
- 1 small red pepper, finely diced
- 1/4 cup (60 ml) olive oil, plus 2 tablespoons (30 ml) for cooking
- 3 eggs
- 1/2 cup (120 ml) Kewpie mayo
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 cup (60 g) panko crumbs for filling
- 1 1/2 cups (180 g) panko crumbs for breading
- 2 stalks spring onion, chopped
- 1 tablespoon (15 g) Old Bay seasoning
- 1 tablespoon (15 g) fresh Italian parsley, roughly chopped
- 11/2 teaspoon (5 g) salt
- 1/21/2 teaspoon (2.5 g) pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour
- Seasonings / Secondary Ingredients
- 1 clove garlic, minced
- 11/2 teaspoon (5 g) freshly chopped dill
- 1/4 cup (60 ml) sour cream
- Lemon wedges, for garnish (optional)
Instructions
- Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
- Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
- Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
- Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
- Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
- Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
- Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
- Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.
Notes
- Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
- Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
- Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
- If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
- When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
- Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
- If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
- Flip cakes at 2-3 minute intervals to avoid uneven browning.
- Pair with a fresh arugula salad or a quinoa side dish.
- Serve alongside tangy coleslaw for added crunch.
- Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
- Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
- For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
- Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
- Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
- Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
- Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
- Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Portobello mushrooms: Look for firm, smooth caps without wrinkles or dark spots. They create a hearty texture that holds up well in tacos.
- Avocado: Choose ripe avocados that yield slightly to pressure for creamy goodness. They add richness and a nice contrast to the mushroom’s earthy flavor.
- Fresh cilantro: Go for vibrant, fragrant cilantro with no wilting. It brightens up the dish with a fresh, zesty note that complements the mushrooms.
- Lime: Pick limes that feel heavy for their size, they’re juicier! Fresh lime juice enhances all the flavors and adds a tangy kick to the tacos.
- Onion: Use a sweet onion, like a Vidalia or Walla Walla, for a milder flavor. It adds sweetness and crunch, balancing the overall taste of the tacos.
- Chili powder: Opt for a good quality chili powder for an extra layer of flavor. It brings warmth and depth, enhancing the richness of the mushrooms.
- Olive oil: Choose extra virgin olive oil for drizzling and sautéing. It adds flavor and helps the mushrooms brown nicely for a delicious texture.
- Portobello mushrooms: Look for firm, smooth caps without wrinkles or dark spots. They create a hearty texture that holds up well in tacos.
- Avocado: Choose ripe avocados that yield slightly to pressure for creamy goodness. They add richness and a nice contrast to the mushroom’s earthy flavor.
- Fresh cilantro: Go for vibrant, fragrant cilantro with no wilting. It brightens up the dish with a fresh, zesty note that complements the mushrooms.
- Lime: Pick limes that feel heavy for their size, they’re juicier! Fresh lime juice enhances all the flavors and adds a tangy kick to the tacos.
- Onion: Use a sweet onion, like a Vidalia or Walla Walla, for a milder flavor. It adds sweetness and crunch, balancing the overall taste of the tacos.
- Chili powder: Opt for a good quality chili powder for an extra layer of flavor. It brings warmth and depth, enhancing the richness of the mushrooms.
- Olive oil: Choose extra virgin olive oil for drizzling and sautéing. It adds flavor and helps the mushrooms brown nicely for a delicious texture.
Recipe Tips
- If mushrooms stick to the pan, make sure to use a non-stick surface and heat the oil for at least 2 minutes before adding them.
- When tacos become soggy, layer 1 tablespoon of refried beans between the tortilla and mushrooms, creating a barrier against moisture.
- If seasoning lacks flavor, sprinkle a pinch of fine sea salt during cooking to amplify the umami of the mushrooms effectively.
- For uneven cooking, ensure mushrooms are cut evenly to ½-inch thick, providing consistent surface area for browning during sautéing.
- If toppings slide off, consider using a smaller corn tortilla, about 4 inches, which holds fillings better and makes tacos easier to manage.
Serving Suggestions
Serve chipotle portobello tacos with warm corn tortillas or as a filling for lettuce wraps. Include sides like cilantro lime rice, black bean salad, or sautéed zucchini for variety.
Use to make portobello fajitas or a hearty mushroom burrito bowl. Add these mushrooms to quesadilla fillings or a grain bowl for more options.
Top with avocado slices, fresh salsa verde, or crumbled cotija cheese for added flavor. A squeeze of fresh lime juice can also brighten the overall taste.
Recipe variations
- You can use 4 portobello mushroom caps, sliced to ½-inch thick, as the main filling to create hearty chipotle portobello mushroom tacos.
- Add 1 teaspoon each of chili powder, garlic powder, ground cumin, plus 1 tablespoon low-sodium soy sauce to marinate mushrooms and boost umami and spice levels.
- Either corn tortillas or warm flour tortillas work well to hold the mushrooms, beans, and toppings, depending on your texture preference for tacos.
- If making 12 tacos, use ¼ cup olive oil for cooking mushrooms in batches, adding more oil as needed to prevent sticking and aid browning.
- This recipe complements Taco Casserole nicely for a full meal incorporating similar Mexican flavors.
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How to Store?
To keep your portobello tacos with fresh toppings fresh and delicious, follow these storage tips:
Room Temperature: Place tacos in an airtight container, keep at room temperature up to 1 day. Avoid soggy tortillas by separating toppings.
Refrigeration: Store in airtight container in the refrigerator for up to 3 days. Reheat mushrooms separately to maintain texture and flavor.
Freezing: Wrap mushroom filling in plastic wrap, place in freezer-safe container up to 2 months. Thaw in refrigerator before reheating gently.
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