Feb 12, 2019
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With this simple recipe, you won’t toss your portobello mushrooms with plain taco seasoning again!
Epic Tacos with Portobello Mushrooms
Tasty, hearty, and super easy to make: your taco rotation asks for these Asian-inspired tacos made with portobello mushrooms! This is the perfect meatless taco recipe to take taco night out for a spin.
The sauteed mushrooms have a crisp outer texture while perfectly cooked middles. And, the simple glaze gives your tastebuds flavors worth drooling for.
The simple orange glaze is a total shortcut recipe using orange marmalade and to give the tacos more texture, a quick slaw is added to the mix. Your tortillas won’t know what hit them.
Ingredients & Toppings
A 5-star Taco Tuesday recipe is just on the other side of this post. Before you go substituting things, I’ll explain why I used certain ingredients.
For these portobello mushroom tacos you’ll need:
- Orange marmalade: its tangy, citrusy flavor is the base for the sauce.
- Soy sauce: a classic ingredient for Asian-inspired meals.
- Ginger: ideally fresh but I’ll add the powdered amount below.
- Garlic clove: for flavor, ginger’s bff.
- Five-spice powder: a seasoning mix that combines sweet, sour, bitter, salty, and spicy flavors. Use store-bought or make Chinese 5 Spice at home.
- Red cabbage: for the slaw salad that we will add to the tacos, you can also use green.
- Carrot: grated, part of the slaw for more veggie crunchiness!
- Cucumber: adds a nice touch of crunchy freshness.
- Scallions: sliced diagonally.
- Sesame oil: infuses the mushrooms with its aroma and nutty flavor.
- Portobello mushrooms: stemmed and sliced into strips. You can also use button mushrooms.
- Sesame seeds: for garnish and extra nutrition, leave out if you don’t have it.
- Tortillas: corn or flour tortillas, store-bought or homemade.
- Lime: to squeeze on top of the tacos, ok to leave out.
You’ll find the measurements of these ingredients in the recipe card below.
How to Make Portobello Mushroom Tacos
A lot of flavors are infused into your portobello mushroom tacos with very little work.
Here is what you’ll be doing:
- Make the orange glaze
In a small bowl, whisk together the orange marmalade, soy sauce, ginger, garlic, and five-spice powder. Set aside.
- Make the slaw
In a medium bowl, combine the cabbage, carrots, cucumber, and scallions. Set aside.
- Cook the mushrooms
You’ll need to cook the mushrooms first before adding the orange glaze. This ensures they’ll keep a good texture and don’t get soggy.
Layer up your ingredients over warm tortillas for the ultimate feast!
Are Portobello Mushroom Tacos Healthy?
Yes, this homemade Portobello Mushroom Taco recipe is a healthy meal you can feel good about eating. There’s minimal oil in the cooking process and all the fresh ingredients in the slaw also add fiber and nutrition. Plus, portobello mushrooms make a terrific substitute for red meat and have many health benefits, such as vitamins, minerals, antioxidants, and phytonutrients.
What to do With Leftovers?
Leftover portobello mushrooms can be used to build a nutritious salad without the need for crazy salad toppings. You can also pair them with a fried egg and use them as a substitute for beets in my beet tacos with a fried egg. Or, turn them into an epic brunch hash, as a topper for savory oats or served with roasted cauliflower rice.
Orange-Ginger Glazed Portobello Mushroom Tacos
For the glaze:
- 3 tablespoons orange marmalade
- 1 tablespoon soy sauce
- 1 inch piece ginger peeled and grated*
- 1 small garlic clove grated*
- ¾ teaspoon five-spice powder
For the slaw:
- 1 ½ cups shredded red cabbage
- 1 cup carrot matchstick
- ½ cucumber julienned
- 3 scallions sliced diagonally
- 1 tablespoon sesame oil
- 2 large Portobello mushrooms stemmed and sliced into strips
- 1 teaspoon sesame seeds
- 8 corn or flour tortillas store-bought or homemade warmed
- 1 lime cut into wedges optional
Make the glaze:
- In a small bowl, whisk together the orange marmalade, soy sauce, ginger, garlic, and five-spice powder. Set aside.
Mix the slaw:
- In a medium bowl, combine the cabbage, carrots, cucumber, and scallions. Set aside.
Cook the mushrooms:
- In a large skillet, heat the sesame oil over medium-high heat. Add the sliced mushrooms and cook, stirring, for 2 to 3 minutes.
- Once the mushroom slices have begun to soften and brown around the edges, pour the orange sauce into the pan and stir to combine. Reduce the heat to low and cook for 1 minute for the sauce. Stir in the sesame seeds, if using, and remove the pan from the heat.
- Warm your tortillas in the microwave, on the stove, or in the oven.
- To serve, place a bed of veggies on each tortilla, top with orange-glazed mushrooms, and squeeze a lime wedge on top.
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