Mushroom and Sweet Potato Tacos

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.

Why You’ll Love this Recipe

• A plant-based taco that doesn’t taste boring. The marinated mushrooms in these are loaded with flavor.
• Easy to customize with lots of different toppings.
• These tacos are vegetarian, dairy free, and egg free. With a couple swaps, these tacos can be vegan and gluten free too.

Ingredients You’ll Need

• Portobello mushrooms: We’e using portobello mushrooms for these because they have the best texture to mimic a steak taco. However, you can use button mushrooms in a pinch.
• Sweet potatoes: To balance out the marinated mushrooms, you’ll also roast some sweet potatoes which add a little sweetness to the tacos. If you don’t have sweet potatoes, you can sub white potatoes.
• Worcestershire sauce & Balsamic Vinegar: both of these ingredients add a ton of rich flavor to the mushrooms. It reminds me a lot of marinating a steak! If you don’t have these, you can substitute with 1/3 cup of steak sauce.
• Spices (cumin, garlic powder, smoked paprika): this combination of spices is my favorite for these tacos. However, you could substitute with 1 tablespoon of taco seasoning OR 2 teaspoons of chili powder. To add a lovely smoky flavor without smoked paprika, add 1/2 teaspoon of liquid smoke to the marinade.

See recipe card below for a full list of ingredients and measurements.

Step by Step

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!

Recipe FAQs

More Delicious Tex Mex Recipes You’ll Love

Marinated Mushroom and Sweet Potato Tacos

Created by: Deborah Murphy

Course Dinner, Entree, Main Dish

Total Time 1 hour 40 minutes

These marinated mushroom and sweet potato tacos are jam packed with flavor – you’d never guess they are vegetarian!

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Instructions

For the Mushrooms

• 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.

For the Potatoes

• 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.

Assembly

• 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.

Notes

• Mushrooms have lots of moisture: Avoid soggy tacos by letting the portobellos cook long enough to release their moisture and give it time to cook away. You’ll notice extra moisture in the pan as these cook – it combines with the marinade and infuses tons of flavor into the mushroom filling!
• To char the tortillas: I use tongs to lay the corn tortilla directly over the flame on my gas stove. As soon as I see the edges start to blacken I flip it with the tongs and cook the other side for just a few seconds.
• Add some protein: Don’t be afraid to add other ingredients to these tacos to make them more filling. We usually pair them with some refried beans for protein but you could also add some beans directly into the tacos. Other vegetarian protein options for these tacos include: seitan and chick’n.
• Nutrition facts are calculate for the filling only and do not include tortillas or other toppings.***

Nutrition

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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