Marinated portobello slices, roasted veggies, red cabbage, and creamy spicy sauce. It’s my Roasted Balsamic Portobello Mushroom Tacos with Spicy Red Pepper Sauce! This recipe is fun and easy, perfect for weekends!
These mushroom tacos are incredibly delicious, all the flavors going on in these tacos will leave you speechless! The balsamic marinated portobello mushroom slices, roasted veggies, crunchy red cabbage, and creamy spicy sweet and savory sauce. It’s the perfect mix of flavors and textures.
And the best part is that they’re pretty easy to throw together, especially if you make the sauce or roast the veggies ahead of time. It’s another ‘let your oven do most of the work’ type of a dish. If you can’t handle spice, don’t worry, because you can easily leave it out of the sauce.
So remember that Spicy Roasted Red Bell Pepper Sauce I posted a few weeks back? Well, hopefully you had a chance to try it out, because I’m coming back full-force after two weeks, and making it up to you guys for being sort of absent with one of my FAVORITES!
These mushroom tacos go perfectly with my spicy roasted red pepper sauce. If it’s a little too spicy for you try adding a little vegan yogurt, it’s so delicious!
Portobello Mushrooms
Portobello mushrooms are big, thick and meaty making them a great choice to fill tacos. They don’t wilt down as much as regular sized mushrooms so you don’t need many to create a satisfying meal.
Not only are they perfect for tacos but they are so delicious. They’re rich and have a wonderful umami flavor, they’re also perfect for burgers too!
The Filling
As well as portobello mushrooms I filled these tacos with crunchy red cabbage, red onion, bell peppers and cilantro. Here are more ideas to try;
- Spiralized zucchini (delicious raw)
- Carrots, shaved or spiralized
- Thinly sliced fennel
- Other fresh herbs such as parsley
- Tomatoes, try making a salsa with spices
- Vegan yogurt, helps cool down the spicy kick
Mushroom Tacos – Tips to Prep Ahead
- Prepare the sauce 1-2 days in advance.
- You can also prepare all the veggies the day before and store in the fridge for quick assembly.
- If you have not made the sauce ahead of time, broil the jalapenos and red bell peppers for the sauce (see recipe ) prior to roasting the mushrooms so that you can prep the sauce while the mushrooms are roasting in the oven.
Make It Kid-Friendly You can omit the spice by simply omitting the jalapenos from the Spicy Roasted Red Bell Pepper Sauce.
It’s my new go-to favorite taco recipe, and I promise it’ll be yours as well as soon as you give this recipe a try in your kitchen. You can prep all the ingredients and serve these tacos at a summer potluck or picnic, or simply save it all for yourself and devour them all week long like I did.
More Taco Recipes You Might Like;
- Loaded Black Bean Tofu Tacos
- Layered Taco Salad with Baked Tortilla Bowls
- Vegan Buffalo Cauliflower Tacos
- Crispy Tofu Tikka Masala Tacos
These tacos have balsamic marinated portobello mushroom slices, roasted veggies, crunchy red cabbage, and creamy spicy sweet and savory sauce! They're super easy to throw together on any weeknight!
- 15 corn tortillas , soft
- 4 large portobello mushrooms , thinly sliced
- 1 red bell pepper , thinly sliced and halved if too long
- 1 green bell pepper , thinly sliced and halved if too long
- 1 red onion , thinly sliced
- mix of red/green cabbage , or just red cabbage, finely shredded
- Spicy Roasted Red Bell Pepper Sauce
- fresh cilantro , for garnish
- sliced lemons , for garnish
- 1/4 cup balsamic vinegar
- 2 tbsp soy sauce , or San-J tamari for gluten-free option
- 6-7 cloves garlic , minced
- 1 tbsp olive oil
- Combine all the ingredients for the marinate into a small bowl.
Preheat the oven to 400 degrees.
Place the thinly sliced mushrooms in a mixing bowl, pour the marinate over the mushrooms, and toss well to combine.
While the oven is preheating, allow the mushrooms to marinate. Toss once more in between so that all of the mushroom slices are well coated.
Once the oven is at 400 degrees, line a baking sheet with parchment paper and place each mushroom slice in a single layer on top.
Oven roast for 10-15 minutes. Once done, remove from the oven and set aside. In the meantime, continue to the next step.
- Heat a non-stick pan on medium heat. Add 1-2 teasp olive oil, and saute the thinly sliced red bell peppers, green bell peppers, and red onions on medium-high heat with a little salt and freshly ground black pepper. Mix frequently until all the veggies are completely sauteed and slightly charred. Set aside.
- Grill each corn tortilla on both sides in a non-stick pan.
- To make each taco, place a small amount of shredded red cabbage along the center, followed by some roasted veggies (red/green bell pepper + red onions), and 2-3 roasted portobello slices. Squeeze a tiny bit of lemon juice on top and garnish with some fresh cilantro. Finally drizzle a generous amount of Spicy Roasted Red Bell Pepper Sauce on top and devour!
Tips to Prep Ahead -
- Prepare the sauce 1-2 days in advance.
- You can also prepare all the veggies the day before and store in the fridge for quick assembly.
- If you have not made the sauce ahead of time, broil the jalapenos and red bell peppers for the sauce (see recipe ) prior to roasting the mushrooms so that you can prep the sauce while the mushrooms are roasting in the oven.
Kid-Friendly - You can omit the spice by simply omitting the jalapenos from the Spicy Roasted Red Bell Pepper Sauce.
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