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Pulled Portobello Tacos (Vegan)

Pulled Portobello is a great vegetarian and vegan alternative to pulled pork. These Pulled Portobello Tacos are easy to make and absolutely delicious!

Vegan and Oil-Free Pulled Portobello Tacos

If you’re up to date with all the food trends, you probably have heard about or even tried Pulled Jackfruit. But did you know that you can make an easy and delicious vegan alternative to pulled pork with portobello mushrooms as well?

I love using portobellos because they are much easier to get than young jackfruit in brine (although most Asian markets should have them). I think it’s a really, really good alternative. You can use this pulled portobello in wraps, burgers, on pizza, or in tacos (like I did for this recipe).

I’ve also used no oil in this recipe because the mushrooms are filled with lots water, they won’t stick to the pan. And for the onions, you can simply caramelize them by adding water little by little if they stick to the pan.

Vegan Pulled Portobello Tacos closeup

The process of making vegan Pulled Portobellos is rather simple. Cook them in a pan over medium to high heat until they’ve lost most of the water. On the side, caramelize onions with water to make them oil-free. Once the portobellos are soft, add them to another bowl and pull them apart with two forks (don’t pull them apart it in the pan, or it will ruin the surface).

Portobello and caramelized onions in a pan

Then transfer them back into the pan to the onions, mix everything together, add BBQ sauce and reheat until warm. Then you can use ‘the meat alternative’ in all kinds of dishes!

How to make hard shell tacos out of soft shell tacos

How to make hard shell tacos out of soft shell tacos

There’s a simple trick how you can make your own hard shell tacos if you only have soft tortillas at home.

Fold the soft tortillas over your oven rack.

Let them bake for about 8-10 minutes at 350°F/180°C.

They should be nice and crispy! Easy as that, you have the perfect hard shell tacos for the Pulled Portobello Tacos ready.

Vegan Pulled Portobello Tacos

I’ve filled my tacos with mixed salad, pulled portobello, cherry tomatoes and Thai basil. Thai Basil is one of my favorite herbs right now. I’m growing it on the balcony and I love the taste of it, which is a bit like anise, a bit like licorice, but also reminds me of lime. It goes great together with the portobello. If you don’t have access to it, you could leave it out or sub it with cilantro maybe. That could work too :)

Vegan Pulled Portobello Tacos from the side

Vegan Pulled Portobello Tacos closeup

Vegan Pulled Portobello Tacos

Elephantastic Vegan
Pulled Portobello is a great vegetarian and vegan alternative to pulled pork. These Pulled Portobello Tacos are easy to make and absolutely delicious!
5 from 1 vote
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Vegan
Servings 4 tacos
Calories 107 kcal


  • 4 portobellos
  • 1 red onion , sliced
  • ¼ teaspoon salt
  • 2 tablespoons your favorite vegan BBQ sauce

Additional Ingredients for the Tacos

  • 4 taco shells (or read in the post how to make your own hard-shell tacos with soft tortillas)
  • 1 cup salad , chopped
  • 4 cherry tomatoes , halved
  • 1 tablespoon thai basil


  • Clean the portobellos and heat in a large pan on medium heat without oil. Season with salt. Caramelize the onions in the same pan by adding water when they stick to the pan. After 10 to 15 minutes, the onions and portobellos should be soft. 
  • Transfer the portobellos in a bowl (we don't want to scratch the pan) and pull/mash them apart with two forks to get that authentic 'pulled'-look.
  • Transfer the pulled portobello back in the pan to the caramelized onions, add bbq sauce and mix everything together. Re-heat until hot.
  • To assemble the Portobello Tacos: Fill chopped lettuce, then the pulled portobellos and the halved cherry tomatoes into the hard-shell tacos. Sprinkle with thai basil and enjoy!


Calories: 107kcalCarbohydrates: 18gProtein: 3gFat: 2gSodium: 141mgPotassium: 456mgFiber: 2gSugar: 7gVitamin A: 220IUVitamin C: 6.4mgCalcium: 27mgIron: 0.8mg
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Recipe Rating


Saturday 22nd of July 2023

Loved this recipe. I cannot stand jackfruit (no matter how seasoned or disguised), but me and my family love portobellos. I made twice, once serving topped with coleslaw (easily made with vegan mayo) on buns with a side of baked beans.

Natalie | Feasting on Fruit

Wednesday 2nd of August 2017

This is my favorite kinda of "meat" alternative--nothing hard to find and so naturally savory and delicious already! I love how mushrooms create their own moisture when cooking, perfect for someone like me who has a way of burning most anything I cook stovetop lol. And the finished taco product looks so super tasty too. In a shell or just on a fork, I gotta try these soon!


Wednesday 2nd of August 2017

haha, I'm the same way. I always get distracted while cooking, the internet is way too interesting! So thanks mushrooms for bringing enough moisture to the game to buy us a couple more minutes. :D