oyster mushroom tacos stacked in a wire basket

Oyster Mushroom Tacos

Oyster Mushroom Tacos

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oyster mushroom tacos stacked in a wire basket

Oyster mushroom tacos feature tender, earthy oyster mushrooms cooked in a flavorful spicy sauce then wrapped in a fluffy, soft tortilla for a satisfying vegetarian, plant-based meal!

Taco’ing About Oyster Mushroom Tacos

Using mushrooms as a replacement for meat has been on the rise for several years. It’s a great plant-based option for those that choose to have to a more plant-forward diet. Mushrooms themselves are meaty and even in regular meat dishes like bolognese, people have been known to put in 1 cup or so of finely chopped mushrooms to bulk up the dish.

These oyster mushroom tacos are no different. If you’re doing Meatless Monday, Taco Tuesday, or just trying to be more conscious of what you’re eating, these tacos do not lack in flavor nor do they taste “like dirt.”

I was making my chicken marinade for pollo asada and I had some leftover marinade that I needed to use. I had several clusters of oyster mushrooms in the refrigerator and I’m sure you can guess, one thing lead to another and these oyster mushroom tacos were born! You can mix and match mushrooms for these tacos. I primarily used oyster mushrooms but I also threw in some sliced shiitake mushrooms I had on hand that needed to be used.

oyster mushroom taco in a wire basket

How to Make Oyster Mushroom Tacos

  • Prep. Prep your mushrooms by taking a damp paper towel and gently brushing off visible dirt. Chop your mushrooms or trim them from the stem. Make the marinade if you haven’t already.
  • Cook the mushrooms. Add about 1/2 cup of the marinade to a skillet over medium heat then add the mushrooms. Cook the mushrooms until tender and softened.
  • Assemble the tacos. Warm up flour tortillas (have you tried making homemade flour tortillas?) or corn tortillas in the microwave or over a gas stovetop. Add a little bit of mushroom filling to the center then sprinkle on cotija cheese or a plant-based cheese of your choice. Garnish with fresh parsley or cilantro!
  • Serve. Serve tacos with your favorite toppings like pickled red onions, guacamole, corn and avocado salsa, or black bean salsa. A side of Mexican rice is a great option too!

Storage and Leftovers

Oyster mushroom tacos are best eaten the day of. If you haven’t assembled your tacos yet, you can store the oyster mushroom filling in an airtight container for up to 3 days in the refrigerator. To reheat, warm through on the stovetop and assemble the tacos following the directions above or below.

oyster mushroom tacos stacked in a wire basket with fresh parsley and cotija cheese garnished on top


Oyster Mushroom Tacos

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Tender, earthy oyster mushrooms cooked in a flavorful spicy sauce then wrapped in a fluffy, soft tortilla for a satisfying vegetarian, plant-based meal!

Course Main CourseCuisine AmericanKeyword mushroom tacos, oyster mushroom tacos, oyster mushrooms

Prep Time 15 minutes Cook Time 10 minutes Total Time 25 minutes

Servings 8 tacos
Calories 99kcal
Author Julie Chiou


  • 6 ounces oyster mushrooms cleaned and trimmed
  • ½ cup pollo asada marinade
  • 8 flour or corn tortillas warmed
  • Your favorite taco toppings (cotija cheese, pickled red onions, guacamole, salsa, etc.)
  • Fresh chopped parsley or cilantro for garnish


  • Clean your oyster mushrooms by using a damp paper towel and wiping off visible dirt. Trim mushrooms and set aside.
  • Make the marinade if you haven’t yet.
  • In a medium skillet over medium heat, add the marinade then add the mushrooms. Cook until soft and tender.
  • To assemble tacos, warm flour or corn tortillas then add 2-3 tablespoons of the oyster mushroom filling in the center and top with you favorite toppings and garnish with fresh chopped parsley or cilantro.


A mixture of mushroom varieties may be used in this recipe.


Serving: 1taco | Calories: 99kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 225mg | Potassium: 127mg | Fiber: 2g | Sugar: 1g


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Hi, I’m Steven, a Florida native, who left my career in corporate wealth management six years ago to embark on a summer of soul searching that would change the course of my life forever.