Portobello Mushroom Tacos

Portobello Mushroom Tacos

Yields8 ServingsPrep Time15 minsCook Time30 minsTotal Time45 minsCategory,

Delicious Portobello Mushrooms in a crunchy-shell tortilla made with roasted bell peppers, black beans, corn and spices! This is an easy meatless, but nevertheless, delicious and filling dinner recipe for your next Taco-Tuesday! Don't forget the all-important aromatics, onion, paprika and jalapeños to really accentuate those Mexican flavours. ​


 75 ml balsamic vinegar
 2 limes
 1 tsp chili powder
 1 tsp ground cumin
 ½ tsp garlic powder
 ½ tsp smoked paprika
 ½ tsp salt
 ¼ tsp black pepper
 3 portobello mushroom caps
 2 ears corn
 2 bell peppers, sliced
 425 g black beans, drained and rinsed
 180 g red cabbage, thinly sliced
 150 g kimchi
 1 jalapeño, thinly sliced
 2 limes, sliced into wedges
 15 g fresh coriander, chopped
 8 tortillas


Step 1

In a large bowl add and combine: balsamic vinegar, lemon juice, chili powder, cumin, garlic powder, paprika, salt and pepper. ​

Add portobello mushrooms to the mixture and evenly coat them​ then let rest for 15 minutes.

Step 2

In a pan heat to grill the corn and bell peppers for 10-15 minutes. ​

Place corn on baking tray and broil for 5 minutes and flip halfway. ​

Place the coated mushroom on the pan and grill for 15 minutes.

Step 3

Add black beans, cabbage, kimchi to 3 separate bowls. ​

Once mushroom and corn are grilled, slice to thin slices and place them in bowls to be served.

Step 4

Assemble ingredients into tacos according to personal preference. ​

Top with jalapeno slices, squeeze lime juice and garnish with coriander on top, serve and enjoy!

Nutrition Facts

Serving Size 1

Servings 8

Amount Per Serving
Calories 398
% Daily Value *
Total Fat 4g7%
Total Carbohydrate 82g28%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.