Marinated Mushroom Tacos | Dietitian Debbie Dishes

Marinated Mushroom and Sweet Potato Tacos

  • Author: Deborah Davis
  • Prep Time: 1 hour
  • Cook Time: 40 mins
  • Total Time: 1 hour 40 mins
  • Yield: 4 1x
  • Category: Main Dish, Entree, Dinner
  • Method: Oven-baked
  • Cuisine: Vegetarian, Vegan, Tex-Mex


These marinated mushroom and sweet potato tacos are jam packed with flavor – you’d never guess they are vegetarian!


  • 8 ounces sliced, portobello mushrooms
  • 3 tablespoons┬ávegan Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 2 tablespoons balsamic vinegar
  • 3 sweet potatoes, peeled
  • 2 tablespoons olive oil
  • Sea salt and ground black pepper


  1. Mix seasonings, balsamic vinegar, and Worcestershire sauce in a small bowl.
  2. Place sliced mushrooms in a shallow baking dish and pour marinade over them. Toss to coat the mushrooms evenly in marinade. Cover dish and place in the fridge for 1-2 hours.
  3. Preheat oven to 350 degrees Fahrenheit.
  4. Chop peeled sweet potatoes into 1/4 inch sized cubes. Drizzle with olive oil and toss to coat evenly in oil. Sprinkle with salt and pepper.
  5. Bake potatoes for 45-60 minutes or until softened and lightly browned.
  6. Heat a skillet over medium heat, add mushrooms and saute until marinade is cooked down to a thick sauce, about 10-12 minutes. Toss in sweet potatoes and stir. Cook an additional 2 minutes to warm potatoes.
  7. Serve with corn tortillas, sour cream, guacamole, and fresh cilantro.