Smoky Chipotle Portobello Mushroom Tacos

Smoky Chipotle Portobello Mushroom Tacos

Serves: 4


Chipotle Marinade:

  • 3 tbs olive oil
  • 1-3 tsp canned chipotle in adobo sauce
  • 2-3 minced garlic cloves
  • 1 1/2 tsp cumin
  • 1 1/2 tsp coriander
  • 1/4 tsp salt to taste


  • 3 tbs olive oil
  • 5-6 large portobello mushrooms, cut into 1/4″ cubes
  • 8 corn tortillas, warmed
  • 1/2 bunch chopped cilantro
  • 1 cup crumbled queso fresco (
    Cacique Ranchero Queso Fresco Kilo brand)


  1. In a large skillet, heat the oil over medium heat.
  2. Add the mushrooms along with a pinch of salt (1/4 tsp)  and pepper.
  3. Sautee for  4 minutes, or until the mushrooms are fork tender.
  4. In a small food processor, add the marinade ingredients — add the chipotle peppers 1/2 tsp. at a time and taste until you have the desired heat — pulse until well combined.
  5. Add the marinade to the mushrooms, lower the heat, and warm for 1 minute.
  6. When ready to serve, warm the tortillas and add mushrooms, cilantro, and cheese to each tortilla.

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