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Pulled Mushroom Tacos with Salsa Verde

Pulled portabella mushrooms are the perfect stand-in for a meatless option to your pulled pork. These vegetarian tacos come together easily, making for a quick weeknight dinner.

Serves 4
Ready in 50 mins
Prep time 10 mins
Cooking time 40 mins
340 calories per serving


> 4 (2-ct) pkgs portabella mushroom caps
> 1 small red onion
> 1 (16 oz) pkg  rainbow peppers (red, orange, yellow), seeded
> 2 tbsp olive oil, divided
> 1/2 tsp chili powder
> 1/2 tsp garlic powder
> 8 yellow corn tortillas, warmed
> 1 ripe avocado, pitted and sliced
> 1/2 cup Taste of Inspirations® Hatch Chile Salsa Verde
> Lime wedges, to serve


Center a rack in oven and preheat to 425°F. Line a baking sheet with parchment. Wipe mushroom caps with a damp paper towel, then place cap-sides down on a cutting board. Using a small spoon, gently scrape out gills from undersides of mushrooms. Place mushrooms cap-sides up on prepared baking sheet and roast until dried out, 20 to 25 minutes.
Meanwhile, place red onion in a medium bowl of cold water. Slice peppers into strips. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add peppers and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Season with salt and pepper. Transfer to a bowl and set aside.
Remove mushroom caps from oven and let cool. Using two forks, shred mushrooms. In same skillet, heat remaining 1 tablespoon oil over medium. Add shredded mushrooms, chili powder, garlic powder, salt, and pepper. Sauté until warmed through, 3 to 4 minutes.
Drain onion and pat dry with paper towels. Divide mushrooms among tortillas and layer with rainbow peppers and onion slices. Top with avocado slices and salsa verde. Garnish with lime wedges.

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