BBQ Mushroom Tacos

mushroom tacos recipe

PULLED BBQ MUSHROOM TACOS

Made with fresh red cabbage, lettuce, red peppers and crunchy sweetcorn on a mini tortilla wrap. Topped with pulled mushrooms in a sweet and sticky BBQ sauce.


mushroom tacos

We're all about simple recipes at Beet and Two Veg and this is one of our most simple recipes - it's max 10 minutes cooking in the kitchen and then I can just lay everything out buffet style and let everyone build their own tacos

Although it's never going to taste exactly like pulled pork it is pretty close and definitely worth the time to make it. 

If you love making meals that you can chuck in the middle of the table for everyone to help themselves then check out our ‘Chorizo’ Vegetable Traybake or Tomato and Bean Bake

Have you tried this recipe? Let me know what you think in the comments section below.


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Recipe Q&A

Q: Can I use any BBQ sauce? 

A: You can use any BBQ sauce you want to, or why not try and make your own? The Food Network have a great recipe for a homemade BBQ sauce [this link will take you to the Food Network site] here.

Q: How do you shred the mushrooms?

A: To shred the mushrooms hold the mushroom the right way around (the top is at the top!), take your fork and run it down the side of the mushroom from the top to the bottom. 

As the mushroom starts to strip away you can begin to shred the rest of the mushroom by pulling it apart with your hands. 

For the top, you can chop this into chunky pieces or just break it apart with your hands.



Cooking with Kids

This is a great recipe to get your little ones involved in as its all really easy and they love building their own tacos. 

When I cook this with my 4 year old he helps me to shred the mushrooms, mix in the BBQ sauce, and he loves any job that allows him to use his knives so I let him go all out on chopping the lettuce. 

mushroom tacos recipe

BBQ Mushroom Taco Recipe

Made with fresh red cabbage, lettuce, red peppers and crunchy sweetcorn on a mini tortilla wrap. Topped with pulled king oyster mushrooms covered in a sweet and sticky BBQ sauce. This well-balanced BBQ Mushroom Taco recipe has a real summer party feel. 
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Servings 4 people
Calories 540 kcal

Ingredients
  

  • 18 mini tortilla wraps
  • 4 king oyster mushrooms
  • 3 medium red bell peppers
  • 2 small red onions
  • 2 cups shredded cabbage
  • 1 head of lettuce
  • 100 g sweetcorn frozen, tinned or fresh
  • 2 cups BBQ sauce

Instructions
 

  • To prepare the vegetables cut the bell peppers and dice the red onion
  • To shred the mushrooms hold the mushroom the right way around (the top is at the top!), take your fork and run it down the side of the mushroom from the top to the bottom. As the mushroom starts to strip away you can begin to shred the rest of the mushroom by pulling it apart with your hands. For the top, you can chip this into chunky pieces or just break it apart with your hands. 
  • Mix the shredded mushroom with the BBQ sauce and spread it out on a baking tray before baking the mushrooms in the oven for 15 minutes.
  • While your mushrooms are cooking cook the peppers, sweetcorn and onion in a pan until the onions start to soften.
  • Build your tacos with a base of shredded cabbage and lettuce, followed by the vegetable mixture, and finally your BBQ pulled mushrooms.

Notes

This recipe provides 3 loaded tortillas per person. If you want more just increase the serving size on the recipe above. 
Keyword Dairy-Free, Plant-Based, Vegan, Vegetarian

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