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    Home » All Recipes

    Author: Donna | Published: Feb 23, 2018 | Modified: Nov 25, 2022

    Smashed Avocado and Baby Portobello Mushroom Tacos

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    Mushroom and smashed avocado tacos on a steal background with a wooden spoon and limes surrounding

    Smashed Avocado and Baby Portobello Mushroom Tacos are going to change your Taco Night forever! Super thin slices of marinated mushrooms combine with creamy avocado to make for a taste sensation that will have you coming back time and time again.

    Mushroom and smashed avocado tacos

    Baby Portobello Mushroom Tacos

    I was a vegetarian when I met my husband a million years ago.

    He was not.

    These days we have reached a happy medium and follow more of a flexitarian diet, where I make some chicken or red meat probably two nights a week.

    It was hard getting my husband to this point as he is was very much a 'vegetables are the side dish, where's the meat' kinda guy.

    There was a lot of whining.

    But we made it.

    There's still some whining, but I am better at tuning it out now 🙂

    These mushroom and smashed avocado tacos, for me, were the turning point in that journey.

    There were no initial complaints (perhaps because they look like they contain thin strips of beef?) and nowadays he happily requests them time and time again.

    Yay!

    In fact, this is one of the few recipes in our house to find itself as a guest of honor on the menu plan every couple of months.

    That's a big achievement around here, as I always have a million dishes I want to try, and rarely repeat the same dish twice.

    They are that awesome 🙂

    Mushroom and smashed avocado tacos

    Ingredients

    If you are a regular at making tacos at home you are going to know you need some tortillas, avocado, sour cream, salsa, and whatever other fillings tickle your fancy.

    For these mushroom tacos we are going to make some super flavorsome mushrooms, so you will need a few extra ingredients, but don't worry, we don't need anything super fancy.

    You will need:

    • mushrooms: I use a mixture of  baby portobellos, brown mushrooms, and white button mushrooms;
    • avocado oil or other cooking oil of choice;
    • tamari: this is a gluten-free low sodium soy sauce that can be found in the health section or the same section as soy sauce in most well-stocked grocery stores;
    • garlic: I use fresh garlic for this recipe, but you could use dried garlic if preferred;
    • smoked paprika;
    • red onion;
    • corn tortillas: I use mini corn tortillas, but you could use flour tortillas if preferred;
    • avocado: we are going to use this to make simple guacamole, so you could always replace it with a premade guacamole if you want to speed things up in the kitchen;
    • lime: fresh is best, but you could get away with using the bottled stuff if preferred;
    • freshly chopped cilantro;
    • Crumbled goat's cheese or queso.

    Of course, you might want to add sour cream, salsa etc as well, but I will leave that to you.

    Mushroom and smashed avocado tacos

    How To Make

    These mushroom tacos are pretty easy to make, however, there is one vital tip I cannot emphasize enough if you want the perfect textured mushrooms.

    You need to get the mushrooms as thin as possible.

    I cannot emphasize this enough.

    TIP: If you don't get the mushrooms super thin, they aren't going to get all caramelized and crispy on the edges and you just won't get the full taste experience.

    I mean they will still be delicious, but you really want that little bit of crispiness on the edge.

    Trust me.

    use a mandolin

    This is the best way to get your mushrooms super thin.

    Just work away at those mushrooms on the thinnest setting.

    You will have a huge pile and it will seem like you have way too many to possibly cook, but mushrooms are full of liquid and they shrink so much when cooked.

    don't have a mandolin? Use a grater.

    Use the blade on the side of the grater to get super thin slices of mushroom.

    Take your time, you don't want to be grating your fingers as you go.

    This method will give you a slightly thicker cut than you would get from a mandolin but it will still work well for this recipe.

    can i slice the mushrooms by hand?

    Yes if you have to.

    But you will be there all day long and it will be a bit of a pain. I wouldn't recommend it.

    If you do go this route then use a super sharp knife and cut as thinly as you possibly can without cutting yourself.

    thinly sliced mushrooms for mushrooms on toast
    You will end up with a pile of super thin mushrooms.

    Serving Suggestions

    Layer the smashed avocado onto the heated corn tortilla, pile on some of the crispy mushrooms, a sprinkle of lime, some chopped red onion, a squeeze of fresh lime, and a sprinkle of goat's cheese or queso and you are good to go.

    Optional extras:

    • sour cream
    • chili flakes
    • hot sauce
    • jalapenos
    • thinly sliced crispy lettuce
    • salsa

    Or whatever other toppings you tend to add to your homemade tacos.

    Handy tip for those with toddlers: my kids will NOT eat mushroom tacos...but when the mushrooms are cooked like this, combined with cheese, and served quesadilla style...let's just say they will happily devour them.

    For Kids: use a couple of extra tortillas, add some cheese and make some little mushroom quesadillas (fondly referred to as bacon quesadillas...I won't tell if you don't).

    Need More Mushroom Recipes?

    I am a huge mushroom fan, and have been adding them to so many recipes lately, they are such a versatile ingredient.

    Why not try one of these recipes next:

    • Savory French Toast With Mushrooms Bacon and Cherry Tomatoes
    • Creamy Irish Potato Mushroom Soup
    • Feta and Mushrooms on Toast Recipe
    • Mushroom and Herbed Ricotta Cannelloni
    • Why not try some mushroom tacos filled with these Fried Mushrooms?

    If you tried this recipe and loved it please leave a star rating on the recipe card or comment after the recipe card.

    Happy eating

    xx

    Smashed Avocado and Mushroom Tacos

    Smashed Avocado and Baby Portobello Mushroom Tacos

    Whole Food Bellies
    Smashed Avocado and Baby Portobello Mushroom Tacos are going to change your Taco Night forever! Super thin slices of marinated mushrooms combine with creamy avocado to make for a taste sensation that will have you coming back time and time again.
    4.67 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Tacos
    Cuisine Mexican
    Servings 6 tacos
    Calories 191 kcal

    Ingredients
      

    • 2 lbs (800g) mushrooms baby portobellos
    • 2 tablespoons avocado oil
    • 2 tablespoons tamari
    • 1 clove large garlic minced
    • 1 teaspoon smoked paprika
    • 2 tablespoons diced red onion plus extra for serving
    • 6 small corn tortillas
    • 2 avocado roughly mashed
    • 1 lime
    • 3 tablespoons freshly chopped cilantro for serving cilantro
    • Crumbled goats cheese for serving optional

    Instructions
     

    • Slice the mushrooms as thinly as possible using a mandolin or the thinnest setting on the slicing side of a grater (see note)
      2 lbs (800g) mushrooms
    • Heat a large skillet over high heat and add the avocado oil. Add all the mushrooms to the skillet and allow to cook, almost undisturbed, for about 15 minutes
      2 tablespoons avocado oil
    • Add in the tamari, garlic, paprika, and red onion and cook for another 5 minutes until all the liquid has gone and the mushrooms have become dark brown and almost crispy. Remove from the heat
      2 tablespoons tamari, 1 clove large garlic, 1 teaspoon smoked paprika, 2 tablespoons diced red onion
    • Warm the corn tortillas and top with the mashed avocado
      6 small corn tortillas, 2 avocado
    • Top with the mushrooms, chopped coriander, a squeeze of lime and a sprinkle of raw red onion. Crumble some goats cheese on top and you are good to go (if you are vegan, no goats cheese)
      1 lime, 3 tablespoons freshly chopped cilantro for serving, Crumbled goats cheese for serving

    Notes

    Make sure you get the mushrooms as thin as possible or they won't caramelize properly and you won't get the desired result. I don't have a mandolin, so I used the thinnest slice available on my grater. You don't want to slice them by hand because it will take a long, long time and it will be nearly impossible to get them thin enough.

    Nutrition

    Calories: 191kcalCarbohydrates: 14gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gSodium: 354mgPotassium: 912mgFiber: 7gSugar: 5gVitamin A: 268IUVitamin C: 10mgCalcium: 19mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Have you tried these mushroom and smashed avocado tacos? I would love to hear from you! Be sure to leave a comment, share on Facebook, or pin to Pinterest for later. Happy Eating!

    Looking for more vegetarian taco ideas? Check these out from around the web:

    • Southwest Tofu Scramble Breakfast Tacos from Delightful Adventures;
    • Potato Tacos with Avocado Salsa from The Rustic Foodie.
    Mushroom and Smashed Avocado Tacos

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    Reader Interactions

    Comments

    1. dANIELLE COX says

      February 28, 2018 at 10:29 am

      Did you use smoked paprika?

      Reply
      • Donna1 says

        February 28, 2018 at 10:59 am

        Yes!

        Reply
    2. Jennifer B Kinghorn says

      May 22, 2016 at 12:26 pm

      We have made them twice now. Just keeps getting better and better.

      Reply
      • Donna1 says

        May 22, 2016 at 12:53 pm

        Oh I am so happy to hear that!! Thanks for taking the time to pop back and leave a comment 🙂

        Reply
    3. Anthony says

      March 02, 2016 at 10:36 am

      Just tried this out and struggled with my mandolin... Could you give a rough idea as to how thin they should be? Paper thin?

      I was making them for myself (smaller portions) and I felt the mushrooms began to burn after 3 min in the pan. Love the flavor profiles though!

      Reply
      • Donna1 says

        March 03, 2016 at 7:47 am

        Oh I am so sorry this didn't work out for you Anthony, how annoying! Yes, they should be super thin, paper thin (I normally get about 10 slices from one average sized mushroom). The mushrooms should get nice and crispy, but they shouldn't burn. Maybe your pan got too hot? Maybe try turning the temp down and just cooking them for a little longer to get them crispy enough. I hope it works out for you if you decide to try it again, I have seriously made this dish like 20 times, and it always works so well 🙂 So sorry you had troubles

        Reply
    4. Kelly says

      February 25, 2016 at 8:12 am

      Hi! I would love to make these, but I am wondering what the conversion of punnets to lbs. is. I've looked online and am getting mixed answers. Thanks!

      Reply
      • Donna1 says

        February 25, 2016 at 9:52 am

        Hi Kelly, a punnet is roughly 1/2 lb. Thanks for the question, I should probably make it more clear on there 🙂 Hope you love them!

        Reply
    5. Molly Kumar says

      February 16, 2016 at 2:15 am

      This seriously is such a fancy yet quick recipe - Perfect for a weekend brunch or even quick meal.

      Reply
      • Donna1 says

        February 16, 2016 at 11:49 am

        Thanks Molly 🙂

        Reply
    6. Hauke Fox says

      February 15, 2016 at 12:14 pm

      WOAHH!! These tacos look absolutely fantastic! Usually I don't like mushrooms too much, but hey - I'll have two of those any time!! ;D

      Reply
      • Donna1 says

        February 15, 2016 at 7:28 pm

        If it helps, they don't taste too mushroomey here:)

        Reply
    7. Gin says

      February 15, 2016 at 8:57 am

      I LOVE the idea of mushroom tacos! Your pics look SO delicious...pinned! 🙂

      Reply
      • Donna1 says

        February 15, 2016 at 10:25 am

        Thanks Gin! They are a favourite around here 🙂

        Reply
    8. Vanessa @ VeganFamilyRecipes.com says

      February 15, 2016 at 2:00 am

      I'm always looking for new vegan taco recipes to try. Love that you used so many mushrooms! The more the better! Sharing!

      Reply
      • Donna1 says

        February 15, 2016 at 10:26 am

        Oh we are big mushroom addicts! So bad, we are even on first name terms with the 'mushroom lady' at the farmers market 🙂

        Reply
    9. The Vegan 8 says

      February 14, 2016 at 3:35 pm

      Looks amazing! Love the addition of avocado here, that sounds just incredible!

      Reply
      • Donna1 says

        February 15, 2016 at 10:27 am

        Thanks 🙂 We love it!

        Reply
    10. Mel@avirtualvegan.com says

      February 14, 2016 at 3:33 pm

      Those tacos look awesome. I love avocado and mushroom together!

      Reply
      • Donna1 says

        February 15, 2016 at 10:27 am

        Me too Mel 🙂

        Reply
    11. Brittany at I Love Vegan says

      February 14, 2016 at 11:27 am

      Ugh the mashed avo + mushrooms look like such a delicious texture combo! I love everything in this recipe so I'm gonna need to try it ASAP. I usually stick to lentils, rice, or beans for my tacos/burritos, but I love the idea of a mushroom base!

      Reply
      • Donna1 says

        February 15, 2016 at 10:28 am

        They are so good! Probably a little more effort than lentils or beans, but totally worth it!

        Reply
    12. Natalie Freed says

      February 12, 2016 at 2:37 pm

      Growing up in California, Tacos have always been part of our family meals. These sound beyond delicious! Can't wait to try this out.

      Reply
      • Donna1 says

        February 12, 2016 at 2:54 pm

        Oh I know, I have never eaten as many tacos as I do now that I live in California 🙂

        Reply
    13. Jenn says

      February 12, 2016 at 11:46 am

      LOVE mushrooms. LOVE tacos. This dish is perfect!

      Reply
      • Donna1 says

        February 12, 2016 at 2:55 pm

        Thanks Jenn 🙂

        Reply
    14. Linda @ Veganosity says

      February 12, 2016 at 11:08 am

      Mushrooms are my go to for a meaty texture. The tacos look delicious!

      Reply
      • Donna1 says

        February 12, 2016 at 2:56 pm

        Thanks Linda! I know, mushrooms are pretty awesome!

        Reply
    15. Letty / Letty's Kitchen says

      February 12, 2016 at 10:55 am

      Love this easy taco recipe. Will be making it this weekend!

      Reply
      • Donna1 says

        February 12, 2016 at 2:57 pm

        Hope you love them Letty 🙂

        Reply
    16. Rebecca @ Strength and Sunshine says

      February 12, 2016 at 8:59 am

      Love the flavors here! What a fantastic veggie taco!

      Reply
      • Donna1 says

        February 12, 2016 at 2:58 pm

        Thanks Rebecca 🙂 Mushrooms pair so well with the avocado!

        Reply
    17. Nariman says

      February 14, 2015 at 12:53 pm

      A great recipe Donna! My husband whipped this up for me tonight for a Valentines Dinner without breaking a sweat! (this says a lot as he rarely cooks) It encompasses all the yummy ingredients I love to cook with but just done a little differently. Definitely looking forward to trying more of your recipes; I just have to convince my husband that he looks better in an apron than I do!

      Reply
      • Whole Food Bellies says

        February 14, 2015 at 10:28 pm

        Good luck convincing the husband....I am still trying with mine 🙂 Glad to see he made you dinner for Valentines day - that's a win!! Hope you enjoyed being pampered

        Reply

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    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

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    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

    More about me →

    Summer Salads

    • Zesty Heirloom Tomato and Nectarine Salad
    • Avocado Chicken Salad Recipe with Passion Fruit Vinaigrette
    • Lightened Up Creamy Pasta Salad
    • Summer Stone Fruit and Spinach Strawberry Pecan Salad

    New Recipes

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