Smoky mushroom tacos

BBQ ideas Aug 29, 2021

  • Serves 4
  • 5 mins to prepare and 15 mins to cook, plus marinating
  • 286 calories/serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 250ml bottle Texas BBQ sauce
  • 1 tbsp vegetable oil, plus extra for greasing
  • ½ red onion, thinly sliced
  • 150ml vegan IPA
  • 2 x 150g packs Portobello mushrooms, stalks removed
  • handful sliced jalapenos in brine
  • 1 tsp ground cumin
  • 8 crunchy taco shells
  • 4 iceberg lettuce leaves, shredded
  • 1 tsp smoked paprika
  • handful roughly chopped fresh coriander

For the smashed avocado

  • 1 avocado, stoned and peeled
  • ½ red chilli, deseeded and finely diced
  • 1 lime, juiced,


  1. Preheat the oven to gas 4, 180°C, fan 160°C.
  2. If you would like to finish the mushrooms on a barbecue, light it at this point.
  3. In a shallow dish, whisk together the BBQ sauce and beer.
  4. Set aside.
  5. Put the onion in a bowl of cold water; leave to soak.
  6. Heat the oil in a heavy-based frying pan over medium-high heat.
  7. Add the mushrooms, stalk-side down, and put a second, smaller heavy-based pan on top (make sure it's clean) to flatten them.
  8. Fry for 2 mins, then flip the mushrooms, press down again with the smaller pan and fry for 2 mins more.
  9. Season, sprinkle the spices over both sides of the mushrooms and fry for 2 mins each side with the smaller pan pushed down on top.
  10. Add the mushrooms to the BBQ beer mix, turning to coat; leave to marinate for 15-20 mins until cool.
  11. Brush a hot griddle pan with oil, then fry the mushrooms until lightly charred.
  12. Alternatively, brush the barbecue with a little oil and grill the mushrooms for 2 mins each side.
  13. Meanwhile, warm the taco shells in the oven for 2 mins (or on the barbecue).
  14. Mash the avocado with lime juice, chilli and a pinch of salt.
  15. Drain the onions.
  16. Slice the mushrooms into strips and divide between the tacos.
  17. Top with onions, lettuce, jalapenos and coriander. Serve with the avocado and a drizzle of BBQ marinade.

Tip: Remove any extra marinade, bottle it, and keep it in the refrigerator for up to two weeks.


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