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Vegetarian Taco “Meat” Stuffed Portobellos

Vegan Taco Stuffed Portobellos

Vegetarian Taco "Meat" Stuffed Portobellos

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Main Courses
By Mama Veggie Serves: 4-6
Prep Time: 10 minutes Cooking Time: 25-30 minutes

Every week, we usually have tacos on the menu. To keep it from getting boring, we will make variations such as these tasty vegetarian taco stuffed mushroom caps. I find using veggie stock instead of water adds a lot more flavor, but if you don't have any on hand, water will do just fine. You can keep it simple by using any packet of taco flavoring, or try your hand at my homemade version version (recipe below.) It can be kept in your spice cabinet for about six months in an air tight container.


  • 3 T. extra virgin olive oil
  • 6 large Portobello mushroom caps, stems and gills removed
  • 1 lb. veggie crumbles, such as Morning Star, or Beyond Beef
  • 1 packet of your favorite taco seasoning or 2–3 T. of my homepage version (2 T. chili powder, 1 T. ground cumin, 1 t. ground coriander, 2 t. garlic powder, ½ t. crushed red pepper flakes, 1 t. smoked paprika, 1 t. salt, 2 t. black pepper)
  • ½ c. veggie stock (ok to substitute water if needed)
  • 10 oz. four cheese Mexican-blend, finely shredded, divided
  • 4 green onions, green part only, finely sliced
  • ½ pint grape tomatoes, washed and cut in quarters
  • 1 avocado, seed and skin removed, cut into small chunks
  • Sides (optional):
  • Salsa
  • Guacamole



Preheat oven to 375° F and line a large, rimmed baking sheet with parchment paper or a baking mat.


With a pastry brush, brush olive oil on outside of each mushroom cap, and around the interior and edges. Set finished caps on lined baking sheet and set aside.


Over medium-high heat, veggie crumbles in a large skillet according to package directions.


Add 2-3 T. taco seasoning mix and ½ cup stock to skillet. Stir to distribute taco seasoning evenly. Cook on medium-high heat for 5-7 minutes or until excess stock cooks down, stirring occasionally. Remove from heat and cool for a couple of minutes.


Divide the veggie crumbles among the 6 mushroom caps. Add approximately 1 oz. of shredded Mexican cheese to each cap and place baking sheet on middle rack of pre-heated oven. Bake for approximately 15 minutes, or until cheese is melted. Remove from heat and cool for a couple of minutes before serving.


To serve, top with chopped tomatoes, avocado, remaining cheese, and green onions. Enjoy!

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