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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


  • 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


  • 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.


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