Soy-Marinated Portobello Tacos

Soy-Marinated Portobello Tacos

Marinated in soy sauce and honey, portobello mushrooms transform into juicy, meaty taco strips.  A little gochujang crema and kimchi layer on the heat. 


  • ¼ cup honey or brown sugar 
  • ¼ cup soy sauce
  • ¼ cup toasted sesame oil
  • 2 tbsp seasoned rice wine vinegar (if using regular rice vinegar, add ⅓ tsp white sugar and a pinch of salt)
  • 2 tbsp minced fresh ginger
  • 1 tbsp plus 2 tsp gochujang, divided
  • 4 garlic cloves, minced
  • 6 portobello mushrooms, stems removed
  • ½ cup mayonnaise (plant-based, if vegan)
  • 2 tbsp lime juice
  • Kimchi, for serving, if desired
  • Corn tortillas, warmed, for serving
  • Baby greens (such as mizuna or arugula) or chopped pea shoots, for serving
  • Green onions, thinly sliced, for serving


  1. In small bowl, whisk together the brown sugar, soy sauce, sesame oil, rice vinegar, ginger, 1 tbsp gochujang, and garlic. Pour the marinade into a glass container or a plastic bag.  Add the mushrooms, turning to coat.  Transfer to the refrigerator and marinate for at least 30 minutes, or up to overnight.  Turn the mushrooms occasionally as they sit.
  2. While the mushrooms marinate, whisk together mayonnaise, lime juice, and the 2 tsp gochujang in a small bowl.  Set aside. 
  3. Preheat the oven to 350°F.  Lightly oil a baking sheet, or line one with a silicone mat.  Remove the mushrooms from the marinade (reserving any juices from the marinade, if desired, for another use) and transfer them to the baking sheet.   Roast for 10-15 minutes per side, or until deeply golden on both sides. Remove from the oven and allow to cool slightly.  Slice the tops sliced into ¼-inch strips.  
  4. Tuck the mushroom slices into the prepared tortillas.  Top with the baby greens or pea shoots, scallions, kimchi (if you like it hot) and the mayonnaise mixture.  
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