Vegetarian Gastronomy

Painting With A Green Palate...100% Vegan & 80% Gluten-Free Cooking

Painting With A Green Palate...100% Vegan, & Gluten-Free Cooking

Roasted Portobello Mushroom Tacos with Spicy Red Pepper Sauce

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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!

A close up of mushroom tacos with red cabbage and spicy hot sauce

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.

 

An overhead shot of portobello mushroom tacos on a tray drizzled with a spicy hot 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!

Portobello mushrooms tacos topped with vegetables and spicy sauce

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

A close up of a mushroom tacos topped with a bright orange spicy sauce

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;

5 from 1 vote
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Roasted Balsamic Portobello Tacos with Spicy Red Pepper Sauce
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

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!

Course: Main Dish
Cuisine: Gluten-Free, Mexican, Vegan
Keyword: mushroom tacos, vegan taco recipe, vegan tacos
Servings: 15 tacos
Calories: 117 kcal
Author: Anjali Lalani
Ingredients
  • 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
For the Portobello Mushroom Marinade:
US Customary - Metric
Instructions
  1. Combine all the ingredients for the marinate into a small bowl.

  2. Preheat the oven to 400 degrees. 

  3. Place the thinly sliced mushrooms in a mixing bowl, pour the marinate over the mushrooms, and toss well to combine. 

  4. 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.

  5. 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. 

  6. Oven roast for 10-15 minutes. Once done, remove from the oven and set aside. In the meantime, continue to the next step.

  7. 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.
To Prepare the Tacos:
  1. Grill each corn tortilla on both sides in a non-stick pan.
  2. 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!
Recipe Notes

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.

Nutrition Facts
Roasted Balsamic Portobello Tacos with Spicy Red Pepper Sauce
Amount Per Serving
Calories 117 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 156mg 7%
Potassium 211mg 6%
Total Carbohydrates 18g 6%
Dietary Fiber 2g 8%
Sugars 3g
Protein 3g 6%
Vitamin A 12.2%
Vitamin C 41.5%
Calcium 4.2%
Iron 6.1%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. Natalie | Feasting on Fruit says

    July 9, 2016 at 9:26 AM

    The color!! I can't get over how beautiful and bright these are with so many veggies and of course that bold sauce to top it off. I just had a portobello wrap last night actually, they are such a delicious filling, but it was nothing near as flavorful or colorful as this. And also super exciting is you got a post up!! Woohoo! Even if it is not very conducive to blogging, your summertime activities sound like a lot of fun (well the bouncy ball part might get old lol :D) And things I wish I had more time for...hiking/being outside, reading for fun, and yoga. That's a really predictable list I know, but it's true :)
    Reply

    • anjali says

      July 11, 2016 at 11:17 AM

      Well sometimes it's the simple things that you want more time for which is perfect...all of yours sound awesome and on my list as well, although I do get out a LOT especially with the kids (we spent 4 hours at the beach yesterday in the water!!). But reading for fun...totally with you on that one! These days, i try to pick up my book at night and I instantly pass out ha! The summer activities have been a blast...even though tiring, having a great time! And you have NO idea how serious i am about the bouncy ball thing. They have a huge box of 50 of them from my Dad 3 years ago I take out every now and then! The painter once came, moved furniture, and found 20 of them hiding everywhere hahaha! It's the small things that keep them occupied which is great at this age.I totally thought of you when photographing these tacos since you're photographs are always so vibrant! The color, texture, and flavor of these tacos are amazing! Especially trying to stuff them in your face...my favorite part about them ha! I'm a mushroom addict, especially when roasted or cooked right. And that spicy sauce (no spice for you of course)...I love it on everything! Hoping to keep up on my posts the rest of summer, although I have a few vacation and trips planned so not sure ha! If not, i'll give through your posts. Hope you're enjoying the summer!
      Reply

    • anjali says

      July 11, 2016 at 11:12 AM

      SLEEP, WORKOUT, and just more TIME to get stuff done...I have to wake up at 5:45 to go work out before my husband goes to work, but I've been mostly working out at home so need to change it up a bit. Trying a few different types of workouts in my neighborhood, one of them barre and I love going to them once a week! That's great you workout every weekday though!
      Reply

  5. Dahn says

    July 9, 2016 at 6:58 PM

    Family time is so important, especially time with the children but I'm glad you you had time to post these tacos, they look amazing
    Reply

    • anjali says

      July 11, 2016 at 11:05 AM

      Completely agree...I grew up that way with my parents, and so being a Mom is SO a part of me. I LOVE blogging, developing recipes, etc, but I'm never going to get back this time with them. They're so little too and they're all about spending time with me ha! But YES...I was dying to get this taco recipe out, along with a few others coming this summer!!!
      Reply

    • anjali says

      July 11, 2016 at 11:04 AM

      Thanks Noor! The colors, flavors, and textures are what I love the best! And yes totally screams summer!! Although my favorite part is stuffing them in my face =)
      Reply

  8. Rashmi says

    July 11, 2016 at 4:31 AM

    Hi Anjali...Welcome Back, Oh boy have I missed you xxx I finally had the chance to read this blog post, this looks so delish, I love tacos and yours is just WOW...I am actually starting my 'fast' for an entire month with only vegetables so its wonderful to get inspiration from you <3 your mushrooms also look so meaty...YUM YUM :-)I wish I had more time to sleep, watch some of my favourite programmes and just to relax. Today I am having one of those really hectic days at work, where it just doesn't stop, so I decided to take time out just to read this post, sometimes one needs a little break to just get themselves back together.Hope you well xx
    Reply

    • anjali says

      July 11, 2016 at 11:01 AM

      Thanks Rashmi! And yes, the mushrooms are very "meaty" in texture...especially portobello mushrooms. They're marinated and then roasted, you'll love it! AH...SLEEP!!! That is actually NUMBER ONE on my list as well! Soo need more of it, especially over the summer. Aww thanks for always reading all my posts, love that my site is your "break" from work =) Hopefully it's not always super busy for you!
      Reply

    • anjali says

      July 11, 2016 at 9:36 PM

      Awesome!! Can't wait for you to try them...you'll absolutely love them! They taste even better than they look =) Let me know how it goes!
      Reply

    • anjali says

      July 12, 2016 at 9:37 AM

      YES! The portobello mushrooms are so tough and have a great texture to them! Marinate and roast them in the oven and you have yourself a great meat free alternative, or just great tacos in general!
      Reply

  13. Olivia @ Olivia's Cuisine says

    July 11, 2016 at 2:01 PM

    I am glad you are enjoying summer. It is a slow time for us bloggers anyway, so you might as well enjoy life! I just quit my job to blog full time, so I recently acquired time that I didn't use to have. However, it is still not enough! I wish I had time to take my dog on a walk in the park every day. I also wish I had time (and money) to fly to my home country (Brazil) twice a year. Oh, the list is so long, I could write a book. lol
    Reply

    • anjali says

      July 12, 2016 at 9:36 AM

      Congrats on the switch over to blogging full time!! Yeah, the way i see it, with social media and everything you could be doing, there's never going to be enough time. I'm sure if I had more time, I'd still be wishing for more to work on my blog. =) I'm sure flying home more would be top of my list if I was far away as well...hopefully you get to that point! Good luck on your new full-time blogging job! hopefully it gets you to the point where you want to be! I think there will always be more you could do for your work, especially if it's your own business, so hopefully you get the chance to make a little time for yourself also! And hopefully you're right about the summer being a slow time for bloggers =)
      Reply

    • anjali says

      July 14, 2016 at 9:57 AM

      It really doesn't...that's the point. I think it's more about making people aware of what's out there and opening their mind to different flavors and using ingredients they may not already. Honestly once I gave up the dairy, i realized that I used cheese a lot to flavor dishes, but without it, I've found wonderful plant-based ways to do just the same, and they taste even better!! I was so surprised at how willing the kids were to learn!
      Reply

  16. Gin says

    July 14, 2016 at 9:44 AM

    I really like all the layer of flavor you get into these tacos. I bet they're amazing! Pinned, and I hope I get around to trying them. I think it's wonderful you're taking some time to enjoy summer with your kiddos. Blogging isn't going anywhere, but summer is. I haven't exactly had the hammer down this summer either, and I don't have kids! :D
    Reply

    • anjali says

      July 14, 2016 at 9:54 AM

      Thanks Gin!! Hopefully you get a chance to try them out because they're delicious!! And that sauce...one of my favorites! Yes...you're right. Blogging is not going anywhere, but summer will be gone and I'm already feeling sad the kinds are going to be back in school end of august =( I wish i could keep them home with me ha! Hopefully you're having a fabulous summer as well!
      Reply

    • anjali says

      July 14, 2016 at 8:02 PM

      I could eat mushrooms everyday and never get sick of them. And portobellos go so well on many things! Thanks! The talks were a huge hit and SO much fun to give. I learned a lot myself about my vegan journey, etc. Hoping I reached out to many of them there.
      Reply

    • anjali says

      July 15, 2016 at 11:56 PM

      Thanks Vanessa!! And thank you for pinning...hope you get a chance to try it out! Especially if you love portobello, you'll LOVE these tacos! The flavors are amazing together.
      Reply

  20. Donna says

    July 17, 2016 at 9:18 PM

    Oh I am right there with you - blogging has totally fallen by the wayside since summer coming along (and my oldest dropping her nap - there goes my only 2 hours of free time). On the plus side, these sound, and look, simply amazing!! Love the colors :)
    Reply

    • anjali says

      July 19, 2016 at 9:27 PM

      Ah...so we are in the same boat ha! I hope you're having as much fun as we are this summer! Lots of work, exhausting, and lots of patience, but i wouldn't trade it for the world =) I'm sad to think they'll start school again soon in august. Hope you're enjoying summer! These tacos are delicious!
      Reply

  21. Mary says

    August 4, 2016 at 4:15 PM

    I made these the other day and they are DELICIOUS! The sauce is fabulous and I can't wait to make them again. I prepped everything the night before since it's a lot to do on a week night. I highly recommend this recipe.
    Reply

    • anjali says

      August 4, 2016 at 9:15 PM

      So awesome to hear! These are one of my favorite taco combinations ever! And yes...that sauce, i can't get enough of it, and be assured you'll be seeing it used on the blog again soon. It is a lot of time to do on a weeknight...great to hear that prepping ahead worked. Thanks for trying it and letting me know!
      Reply

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