These mushroom and sweet potato tacos have been a fan favorite on the blog for years. Portobello mushrooms get marinated like a steak for extra umami flavor and then folded into a tortilla with roasted sweet potatoes. You’re going to love these tacos!
Post originally published April 2014; updated January 2023.
Even though these tacos are vegetarian, you might be surprised by how “meaty” they are! Portobello mushrooms get marinated in a Worcestershire sauce and spices to give them all the flavors you might find in a steak taco. We love rotating these tacos into your weekly taco night routine!
Speaking of tacos, here are a few of our other favorite tex Mex recipes for additional inspiration: vegan lentil tacos, easy seitan tacos, easy taco skillet, and black bean tostadas.
See recipe card below for a full list of ingredients and measurements.
In this section, you’ll find photos for each step of the recipe listed in the recipe card at the bottom of the post.
Step One: Add mushroom marinade ingredients to a bowl and whisk to combine. Remove the stems from the portobello mushroom caps, wipe them down with a damp paper towel to remove any dirt, and then slice.
Step Two: Add sliced portobello mushrooms to an 8″x8″ glass baking dish. Pour over the marinade and gently toss to coat. Allow to marinate in the fridge for at least 30 minutes or up to 2 hours.
Step Three: Meanwhile, preheat your oven to 400 degrees. Add your chopped sweet potatoes to a bowl, add the olive oil and spices and toss to coat. Transfer to a baking sheet and roast until fork tender, about 25-35 minutes.
Step Four: While the sweet potatoes are roasting, add olive oil to a large skillet over medium heat. Add the mushrooms and cook until tender and sauce has thickened. Once the sweet potatoes and mushrooms are done, assemble your tacos!
Store taco filling ingredients separately in airtight containers. Filling will keep in the fridge for up to 3-4 days. Reheat in a skillet on low heat or pop it into the microwave until warmed.
Simply use a gluten free certified Worcestershire sauce. Some brands of Worcestershire sauce will use malt flavoring or malt vinegar (derived from barley which contains gluten). Some also include soy sauce which may have wheat added to sweeten the product.
Sure! Just use a vegan Worcestershire sauce as some brands contain anchovies. I like the one from Annie’s.
Did you love this recipe? Make sure to leave a ⭐️ rating and tag #dietitiandebbie on instagram!
These marinated mushroom and sweet potato tacos are jam packed with flavor – you’d never guess they are vegetarian!
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Place sliced mushrooms in a shallow baking dish and set aside. Add the marinade ingredients to a bowl and whisk.
Pour the marinade over the mushroom slices and toss to coat. Cover dish and place in the fridge for 1-2 hours.
Meanwhile, preheat the oven to 400 degrees.
Chop peeled sweet potatoes into 1/4 inch sized cubes. Add olive oil, garlic powder, smoked paprika, and sea salt and toss to coat evenly.
Bake potatoes for 30-35 minutes or until softened and lightly browned.
Heat a skillet over medium heat, add mushrooms and saute until marinade is cooked down to a thick sauce, about 10-12 minutes.
Assemble tacos by dividing the mushrooms and sweet potatoes between 6 tacos and adding desired toppings.
Serving: 1taco | Calories: 199kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 248mg | Potassium: 821mg | Fiber: 5g | Sugar: 9g | Vitamin A: 16241IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 2mg
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