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–+ servings
An overhead image of two neatly folded vegan portobello mushroom tacos, which are garnished with thinly sliced pickled red onion and plant-based "feta" cheese.
4.75 from 4 votes

Vegan Portobello Mushroom Tacos with Roasted Sweet Potato

Author - Gena Hamshaw
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Prep Time: 10 minutes
Cook Time: 35 minutes
Marinating time for mushrooms: 8 hours
Total Time: 8 hours 45 minutes
Yields: 4 servings

Ingredients

Portobello mushrooms

  • 4 portobello mushroom caps, stems removed and cleaned (about 12 ounces / 340g)
  • 1/2 cup freshly squeezed lime juice (120ml)
  • 1/3 cup avocado oil (80ml)
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons agave or maple syrup
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • One pinch crushed red pepper flakes (more if you prefer)

Roasted sweet potatoes

  • 4 medium large sweet potatoes, peeled and cubed (about 1 1/2 pounds / 680g after preparation)
  • 2 tablespoons avocado oil
  • Salt and freshly ground black pepper, to taste

Tacos

Instructions

  • To prepare the mushrooms, place the mushroom caps in a large, flat storage container with an airtight lid. Whisk together the remaining ingredients. Pour this marinade over the mushroom caps. Use your hands or tongs to flip the caps and cover each one with marinade on both sides. Cover the storage container and transfer it to the fridge. Allow the caps to marinate overnight, or for at least 8 hours and up to 48 hours.
  • Preheat your oven to 400F. Line two baking sheets with parchment or foil (alternatively, use nonstick baking sheets). Place the mushroom caps on one baking sheet. Place the sweet potato cubes on the other prepared baking sheet. Drizzle them with the avocado oil. Use your hands to mix the cubes and oil well, so that all of the cubes are coated. Sprinkle the cubes with salt and freshly ground black pepper. 
  • Transfer both baking sheets to the oven. After 20 minutes, flip the mushroom caps over on their sheet and stir the sweet potato cubes on their sheet. Return both to the oven. Roast the mushrooms for 10-15 more minutes (30-35 minutes total roasting time), or until the mushrooms have shrunk in size significantly and are very tender and the sweet potatoes are tender at the centers and crispy and browning at the edges.
  • In the last 5 minutes of vegetable roasting time, wrap your tortillas in foil and transfer them to the oven. You can place them directly on a rack next to a baking sheet, if there's room. If not, you can wait until you remove the roasted vegetables from the oven, then transfer them to one of your oven racks. Warm them for 5 minutes. Alternatively, you can toast the tortillas over a burner on very low flame on the stovetop, using tongs and oven mitts to carefully flip them. They'll need about 1-2 minutes on each side. 
  • To assemble the tacos, begin by cutting each mushroom cap into strips (about 3/4 inch / 2cm wide). Place a small handful of spinach leaves along the center of each taco. Add about 1/4 cup of roasted potatoes on top of the spinach, followed by half of a sliced, roasted portobello. Finally, top the taco with about 2 tablespoons of vegan feta cheese and a tablespoon of quick pickled onions. Repeat with all of the remaining tacos, 2 tacos per person. Enjoy!