Portobello Asada Tacos are a flavourful vegetarian spin on carne asada tacos. The mushrooms are marinated in a orange, lime and cumin sauce and then grilled until lightly charred on the edges. This is a light and refreshing meal that is perfect for summer!  These Portobello Asada Tacos are Whole30, Paleo, Vegan, Vegetarian, Dairy Free, Grain Free, Gluten Free and Specific Carbohydrate Diet Legal. 

These Portobello Mushroom Asada Tacos are so tasty! If you are trying to incorporate more veggie forward meals into your life, this is a great place to start because the grilled portobello mushrooms take on a meatiness when marinated and grilled which makes them closely resemble carne asada. Portobello mushrooms are like a sponge so they absorb a lot of the marinade which means that every bit of the grilled mushroom is so flavour packed! I recommend looking for the thickest portobello mushrooms that you can find as they will have the best texture once grilled and sliced into pieces. 

Why you are going to love these Portobello Asada Tacos:

  • The mushrooms are so good! Portobello mushrooms are very spongy so they absorb so much flavour from the marinade even after just a few minutes of soaking. They become super tender and slightly charred on the edges once grilled so they really do resemble slices of grilled steak.
  • Both vegetarians and carnivores will love these tacos! The grilled slices of portobello mushrooms taste so meaty and are surprisingly filling. 
  • They are incredibly easy to make and next to impossible to mess up. There is no need to worry about over or undercooking the mushrooms, once grill marks form and they are slightly charred on the edges they are done! It’s that easy.
  • They are so light, fresh and flavourful! The perfect light meal for summer!


Ways to modify these Portobello Asada Tacos: 

  • I love using lettuce cups as the base for these tacos, but tortillas would also work. For Whole30/SCD you can use celery root tortillas and for anyone following a paleo/grain free diet Siete tortillas would work well too!
  • I love making a quick salsa fresca but if you are short on time, store bought works just as well
  • To make these tacos vegan, use vegan mayonnaise for the sauce 
  • Add more of your favourite tacos toppings including guacamole/avocado, grated cheese or shredded cabbage
  • Modify the marinade by adding more orange juice, lime or spices depending on which flavours you prefer

How to cook the portobello mushrooms:

  1. Barbecue: This is my preferred method for cooking the mushrooms because the edges become slightly charred and they develop a slightly smoky flavour. I would recommend cooking them on high heat for 4 minutes per side.
  2. Grill Pan: If you don’t have a barbecue, or the weather isn’t in your favour, a grill pan is another great option. This is the grill pan that I use regularly for grilling indoors. I would recommend grilling the mushrooms on medium high heat for 5 minutes per side. 
  3. Sandwich Press: A sandwich press is another great option for indoor grilling and you will even get those lovely grill marks. 
  4. Oven: Roast the mushrooms on a baking tray in the oven at 400º Fahrenheit for 15 minutes, flip them over and cook for another 10 minutes. 

Make Ahead/Leftovers: 

You can marinate the portobello mushrooms up to a day in advance and leave them in the sauce overnight in the fridge. The mushrooms can also be grilled a few hours in advance and quickly reheated before serving. In terms of toppings, the sauce can be made a day or two in advance while the salsa is best made only an hour or two beforehand. Store all of the leftovers separately in the fridge and they will be good for 2 days. 

Here are a few other portobello mushroom recipes that you will love:

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Portobello Asada Tacos

Every Last Bite
Portobello Asada Tacos are a flavourful vegetarian spin on carne asada tacos. The mushrooms are marinated in a orange, lime and cumin sauce and then grilled until lightly charred on the edges. This is a light and refreshing meal that is perfect for summer! 
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Diets Dairy Free, Gluten Free, Grain Free, Paleo, Vegan, Vegetarian, Whole30
Servings 4


Portobello Asada

  • 3 tbsp lime juice
  • 1/4 cup orange juice
  • 2 cloves garlic minced
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1 tsp paprika
  • 1/4 tsp salt
  • 4 large portobello mushrooms

Green Sauce

  • 1/3 cup mayonnaise
  • 1 jalapeno
  • 1/3 cup cilantro
  • 1 tsp lime juice

Salsa Fresca

  • 1 cup diced tomatoes
  • 1/3 cup chopped cilantro
  • 2 tbsp diced jalapeno
  • 2 tbsp diced red onion
  • 1 tbsp lime juice
  • 1/4 tsp salt

To Serve

  • 1 jalapeno thinly sliced
  • 8-10 butter lettuce leaves


  • In a ziploc bag or large baking dish combine the lime juice, orange juice, garlic, cumin, coriander, paprika and salt and stir to ensure that it is well mixed. Add in the portobello mushrooms and leave them to marinate for a minimum of 20 minutes and up to overnight.
  • In a blender combine the green sauce ingredients and blend until smooth. Set aside
  • In a bowl stir together all of the ingredients for the salsa fresca, taste and add more jalapeno or lime juice as needed.
  • Heat a BBQ to medium high heat. Remove the mushrooms from the marinade and place them on the grill. Leave them to cook for 4-5 minutes until grill marks form and then flip and cook for another 5 minutes. The mushrooms are done when they are soft and slightly charred on the edges. Remove them from the grill and slice then into half inch wide strips.
  • To assemble the tacos place 2-3 strips of the grilled mushrooms on a lettuce leaf. Spoon the salsa overtop, drizzle with the green sauce and garnish with a slice of jalapeno.
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