Marinated Mushroom + Sweet Potato Tacos

Portobello mushrooms and sweet potatoes make for a filling taco packed with flavor and fiber. These from Dietitian Debbie Dishes are perfect for Meatless Monday, and are a good source of potassium, magnesium, iron and an excellent source of Vitamin A.

Ingredients for servings


  • 8 oz Portobello Mushrooms sliced

  • 3 tbsp Worcestershire Sauce

  • 2 tbsp Balsamic Vinegar

  • 0.25 tsp Garlic Powder

  • 0.25 tsp Coriander

  • 0.25 tsp Cumin

  • 0.5 tsp Oregano

  • 0.25 tsp Smoked Paprika

  • 0.5 tsp Cayenne Pepper adjust to taste

  • 2 tbsp cooking oil

  • 1 pinch salt

  • 1 pinch fresh cracked pepper

  • 8 Corn Tortillas approx. 50 calories each; certified gluten-free if necessary

  • plain Greek yogurt or sour cream Optional toppings

  • Cilantro Optional toppings

  • Avocado Optional toppings

  • Salsa and/or Hot Sauce Optional toppings


    To marinate the mushrooms

    • Mix seasonings, balsamic vinegar, and Worcestershire sauce in a shallow baking dish. Add mushrooms, toss to coat evenly and let mushrooms marinate for 1-2 hours before cooking.

  • Preheat oven to 350F.

  • Drizzle sweet potatoes in cooking oil, sprinkle with salt and pepper and bake for 45 minutes, until softened and lightly browned.

  • Heat a skillet over medium heat, add mushrooms and saute until marinade is cooked down to a thick sauce, about 10-12 minutes.

  • Stir in sweet potatoes and cook an additional 2 minutes.

  • Assemble tacos and top with sour cream, avocado, fresh cilantro, hot sauce and/or salsa if desired.

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