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Ground Mushroom Tacos

Ground mushroom tacos on Chinet Classic® Dinner Plate

No ground meat? No problem! A blend of chopped mushrooms and crunchy walnuts mixed with spices creates an undeniably delicious vegetarian taco filling topped with onions, cheese, and tomatoes! Don’t wait for Taco Tuesday to try this meat-free meal!

Thank you, Sara @aflavorjournal, for this recipe.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 4 (makes about 8 tacos)

Ground mushroom tacos with rice on Chinet Classic® plate
Ground mushroom tacos with rice on Chinet Classic® plate

Optional toppings:


  • 1

    Combine mushrooms and walnuts in a food processor. Pulse until finely chopped, resembling a “ground meat” texture. Note: don’t overdo it, or it will turn into a paste.

  • 2

    Heat oil in a large nonstick pan over medium heat. Add onions and a pinch of salt, and cook until softened (about 5-7 minutes). Stir in minced garlic and tomato paste, and cook for one minute.

  • 3

    Add the ground mushroom/walnut mixture to the pan, along with taco seasoning, soy sauce, and ¼ cup water. Stir to combine and cook for 12-15 minutes until the mushroom/walnut mixture browns and starts to resemble a ground beef “crumble.”

  • 4

    Stir in lime juice and salt and pepper to taste.

  • 5

    Spoon mushroom mixture into warmed tortillas and garnish with your favorite toppings!

  • Recipe Notes

  • 1

    To wash mushrooms, gently wipe them with a damp kitchen towel or paper towel to remove any dirt.

  • 2

    Mushrooms release a lot of moisture as they cook, but that can vary depending on which mushroom is used and how long they have been packaged. If the mushroom mixture seems very wet, continue cooking it for the entire 15 minutes until most of the moisture has released. If the mixture ever seems dry, add one tablespoon of water at a time until it reaches your desired consistency.