Mushroom Tacos
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Make the best Mushroom Tacos with this easy recipe featuring flavorful sautéed mushrooms and melty cheese folded up in a crispy tortilla! These vegetarian tacos are easy to make in less than 30 minutes for a simple and delicious Mexican meal.
Table of contents
I love these sauteed mushrooms and I love these quesabirria tacos, so I decided to combine the two and make this epic mushroom taco recipe! These tacos perfectly combine the savory, umami flavor of the mushrooms, with the melty, buttery oaxaca cheese.
They’re so easy to make and can be topped with any of your favorite taco toppings. But might I suggest a drizzle of this salsa macha on top? It’s my new obsession and adds a delicious crunch and spicy flavor to these tacos!
Ingredients
- Mushrooms – for this recipe I used baby bella mushrooms, also called crimini mushrooms. These are my favorite mushrooms due to their wonderful flavor, but you can use any mushroom you’d like. Try white button mushrooms, shiitake mushrooms, oyster, or cremini mushrooms. You can even use sliced portobello mushrooms!
- Unsalted butter – this allows you better control over the saltiness of the recipe. The amount of salt in salted butter varies brand to brand so it is best to use unsalted butter in this recipe.
- Olive oil – extra virgin olive oil has a great neutral flavor that works perfectly along with everything else. Other mild tasting oils can be used as well.
- Soy sauce – this is used to add both saltiness and a wonderful umami flavor to the mushrooms. If you’d like, you can use Worcestershire sauce or kosher salt, in its place.
- Vegetable broth – or chicken broth can be used.
- Taco seasoning – I always recommend my homemade spice blend. It’s easy to mix up in 5 minutes with pantry staples like chili powder, ground cumin, garlic powder, and onion powder. You can make it in advance and store it in the pantry for up to 6 months. You can also use store-bought taco seasoning found on the spice aisle at the grocery store.
- Flour tortillas (or corn tortillas) – whichever tortillas you choose to use, they should be 6 inches in diameter. This is the size of a traditional corn tortilla, or flour tortillas that are labeled “fajita size”.
- Oaxaca cheese – this creamy Mexican cheese is perfect for shredding and melting in tacos. If you can’t find Oaxaca cheese at your local grocery store, you can use Monterey jack cheese or mozzarella cheese in it’s place. No matter which cheese you use, I recommend grating it fresh at home so that it melts perfectly in the tacos. Pre-shredded bags of cheese contain additives that cause them not to melt as well as freshly grated cheese.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Prepare the mushrooms. Clean the mushrooms with a damp paper towel. If they’re not already sliced, slice them into thick slices. Add butter and oil to a large skillet, or dutch oven, on the stove over medium-high heat. Once the butter has melted, add the sliced mushrooms to the skillet with soy sauce. Stir to combine, then cook for 5 minutes without stirring.
- Add vegetable broth to the skillet. Let the mushrooms cook in the broth for 8-10 minutes, or until most of the liquid has evaporated from the skillet.
- Season the mushrooms with taco seasoning. Stir to combine everything and cook for an additional 3-4 minutes. Remove the mushrooms from the heat on the stove.
- Prepare the tacos. Heat another large skillet on the stove over medium-high heat. Spray the skillet with cooking spray. Add a tortilla to the skillet. Add 2 tablespoons of shredded oaxaca cheese to one side of the tortilla. Top the cheese with about ¼ cup sautéed mushrooms, then fold the other half of the tortilla over the mushrooms. Cook for 30-60 seconds, or until the cheese is melted.
- Repeat with the remaining tacos, continuing to spray the skillet between tacos with cooking spray. Depending on the size of your skillet, you should be able to make at least two tacos at a time.
Topping ideas
My favorite way to top these tacos is with salsa macha, like you see pictured throughout this post. It’s the chili crisp of Mexico and it adds wonderful flavor, crunch and spice to these tacos.
Click the link above for my easy recipe, or try topping the tacos with any of these other sauces, dips, or salsas!
Optional additions
The simplicity of the umami-packed mushrooms, paired with the buttery oaxaca cheesy is enough for me. But if you’d like to add more veggies, or beans for protein, feel free to try any of these optional additions to the tacos!
- Fajita veggies – slice 1 bell pepper and 1/2 red onion into strips. Heat 1 tablespoon olive oil in a large skillet on the stove over medium-high heat. Add the sliced bell peppers and onions. Season with 1 teaspoon fajita seasoning, or 1/2 teaspoon salt. Cook for 8-10 minutes, or until the veggies are softened. Mix them in with the mushrooms after they’re cooked. Add 1 sliced jalapeno, if you’d like to add some spice.
- Black beans – drain and rinse one can of black beans. After you’ve cooked the mushrooms, stir the beans into the mushrooms before preparing the tacos.
- Corn – drain and rinse one can of corn. Add the corn to the skillet with the mushrooms at the same time you add the taco seasoning. Stir to combine, then prepare the tacos as instructed.
- Poblano peppers – follow this recipe for roasted poblano peppers. Stir in 1 cup of diced roasted poblano peppers with the mushrooms after they’ve cooked. Assemble and cook the tacos as instructed.
Storage and reheating
Store leftover sauteed mushrooms in an airtight container in the fridge for up to 5 days.
I recommend only preparing as many tacos as you want to eat in one setting, as the prepared tacos will not be very good leftover. Two of the highlights of these tacos is the melty cheese and crispy tortilla. Leftover, you just won’t get the same delicious texture.
It’s easy to make fresh tacos each time with leftover sauteed mushrooms. Simply heat the mushrooms for 60 seconds in the microwave, then follow the recipe to prepare the tacos in a skillet on the stove.
Recipe tips
- Avoid submerging the mushrooms in water to wash them, they will absorb the liquid, which can make them soggy. The best way to clean mushrooms is to wipe them clean with a damp paper towel. You can also give them a quick rinse, just make sure to dry them very well.
- Don’t stir too much. You want the mushrooms to have a chance to get a nice golden brown color, this won’t happen if you stir constantly. Leave the mushrooms alone for 5 minutes without stirring to give them a beautiful color, texture and taste!
- Using a cast iron griddle means that you can make more tacos at one time, than if you’re using a skillet. Depending on the size of the skillet, you will only be able to prepare 1 or 2 tacos at a time. If you don’t have a griddle available, you can always use two skillets to speed up the process. The nice thing is, the tacos take less than 60 seconds to make, so it goes quickly, even in a traditional skillet!
- If using corn tortillas to make the tacos, heat them up first to make them more pliable. Wrap damp paper towels around a stack of corn tortillas, then microwave them for 60 seconds. This will prevent them from ripping in the skillet while preparing the tacos.
Diet variations
To make this recipe vegan, omit the butter and add an additional 2 tablespoons olive oil. Replace the oaxaca cheese with a vegan mozzarella-style cheese.
To make this recipe gluten free, use gluten-free soy sauce, also known as tamari, or replace the tablespoon of soy sauce with 1 teaspoon kosher salt. Use corn tortillas to make the tacos.
What to serve them with
Pair the tacos with any of these delicious Mexican side dishes!
- Mexican Rice
- Mexican Black Beans
- Cilantro Lime Rice
- Mexican Street Corn Pasta Salad
- Mexican Pickled Vegetables (pickled onions, carrots and jalapenos)
More taco recipes
Fill up your calendar with each of these taco recipes to make Taco Tuesday a weekly tradition!
Mushroom Tacos
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 pound baby bella mushrooms, sliced (or your favorite mushroom variety)
- 1 tablespoon soy sauce, or 1 teaspoon salt
- ¼ cup vegetable broth
- 2 teaspoons taco seasoning, click link for my recipe
- 8 flour tortillas, fajita size (6 inches)
- 1 cup oaxaca cheese, shredded (or monterey jack cheese)
Instructions
- Clean the mushrooms with a damp paper towel. Slice them into thick slices.
- Add the butter and olive oil to a large skillet on the stove over medium-high heat. Once the butter has melted, add the mushrooms and soy sauce to the skillet, stir to combine everything in the skillet, then cook for 5 minutes without stirring.
- Add the vegetable broth to the skillet and allow it to evaporate, this will take approximately 8-10 minutes.
- Once almost all of the liquid has cooked out of the skillet, add the taco seasoning to the skillet with the mushrooms. Cook for an additional 3-4 minutes, then remove the mushrooms from the heat.
- Heat another large skillet on the stove over medium-high heat.
- Coat the skillet with cooking spray, or brush the skillet with vegetable oil.
- Add a tortilla to the skillet, add 2 tablespoons of shredded oaxaca cheese to one side of the tortilla.
- Top the cheese with about ¼ cup mushrooms, then fold the tortilla over the mushrooms and cheese.
- Cook for 30-60 seconds, or until the cheese melts in the taco.
- Remove the mushroom taco from the skillet and repeat, making as many tacos as you’d like. Continue to spray the skillet between tacos with cooking spray. Depending on the size of your skillet, you should be able to make at least two tacos at a time.
Notes
- My favorite way to top these tacos is with salsa macha. You can also serve them with Chipotle Sauce, Guacamole, or Taco Bell Quesadilla Sauce.
- Store leftover sauteed mushrooms in an airtight container in the fridge for up to 5 days. Reheat the mushrooms in the microwave for 60 seconds before preparing more tacos in a skillet on the stove.
- To make this recipe gluten free, use gluten-free soy sauce, also known as tamari, or replace the tablespoon of soy sauce with 1 teaspoon kosher salt. Use corn tortillas to make the tacos.
- If using corn tortillas to make the tacos, heat them up first to make them more pliable. Wrap damp paper towels around a stack of corn tortillas, then microwave them for 60 seconds. This will prevent them from ripping in the skillet while preparing the tacos.
- To make this recipe vegan, omit the butter and add an additional 2 tablespoons olive oil. Replace the oaxaca cheese with a vegan mozzarella-style cheese.
Nutrition Facts
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