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The Best Mushroom Tacos

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  • Author: Nicole Triebe
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x


  • 1 tablespoon extra virgin olive oil
  • 1 small onion, thinly sliced
  • 1 pound baby portabello mushrooms, cleaned, stems trimmed, and sliced
  • Salt to taste
  • 2 garlic cloves, minced
  • 1 canned chipotle chile in adobo, seeded and chopped (more to taste)
  • 2 tablespoons minced cilantro
  • 8 corn tortillas
  • 2 to 3 ounces queso fresco or ranchero, or feta, crumbled
  • Radishes, sliced thin
  • Salsa (optional)
  • Red Rambo Radish microgreens
  • Avocado, sliced


  1. Heat the olive oil in a large nonstick skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add the mushrooms and turn the heat up to medium-high. Cook, stirring, until the mushrooms soften and begin to sweat. Turn the heat back to medium and add 1/2 teaspoon salt, the garlic and the chipotle. Continue to cook until the mushroom liquid has evaporated from the pan, 5 to 10 minutes. Stir in the cilantro or parsley, taste and adjust seasonings.
  2. Heat the tortillas, 2 or 3 at a time, in a dry skillet over medium-high heat, or in a microwave. Top each one with a spoonful of mushrooms and onions, microgreens, top with avocado and radish slices. 
  3. Serve with salsa and sour cream if desired