Portobello Walnut Tacos w/Cilantro Lime Rice

I do have a love affair with tacos. Something about spicy Mexican flavors like cumin, garlic and chili powder-enhanced filling wrapped up in a soft corn tortilla just makes me all warm and fuzzy inside. I am constantly trying to come up with new taco recipes to satisfy my inherent need for them and my latest is this portobello and walnut concoction.


I have never used walnuts as a meaty filling before and I was a bit hesitant to do so, but I definitely wanted to have a more substantial taco and knew mushrooms alone weren’t going to cut it. I thought the crunch of the nuts would add an interesting contrast and I was right! They actually soaked up the flavor of my taco simmer sauce pretty well and I was quite pleased with the results!

Fellowship of the Vegetable Portobello Walnut Tacos 2

 I have to admit, I do also love Chipotle’s cilantro lime rice (please don’t throw things at me) and was craving it something fierce so I made my own version. I had rice left over from this recipe so I figured, why not? It was the perfect accompaniment to the taco filling and gave it just the right amount of citrus kick. This dish is definitely going to become a staple in our house.

Fellowship of the Vegetable Portobello Walnut Tacos 1

1/2 cup uncooked jasmine rice $.60
1/2 lime $.15
1/8 cup cilantro $.22
1/2 cup veggie broth $.24
3/4 cup onion $.55
4 garlic cloves $.48
1 TBSP cumin $.51
1 TSP chili powder $.10
salt & pepper $.08
1 cup walnuts $2.00
2 portobello caps $2.99
1 small tomato $.50
1/2 avocado $.50
4 corn tortillas $.33
Total $9.25 or $2.31 per taco

Portobello Walnut Tacos w/Cilantro Lime Rice

By Kylie Bennett Published: September 24, 2013

    Walnuts & portobello mushrooms simmered in Mexican spices to make a delicious vegan taco filling.



    1. For rice: bring 1 cup of water to boil, stir in rice. Cover, reduce heat and cook for about 20 minutes until all liquid is absorbed. Remove from heat, stir in juice from 1/2 lime and cilatro.
    2. In a large sauce pan, heat veggie broth and stir in 1/2 cup onions, garlic and spices until it starts to simmer.
    3. Add walnut and portobellos to sauce and stir until completely coated. Cover and reduce heat and cook for about 20 minutes, stirring occasionally.
    4. Warm tortillas and fill with rice and taco filling. Top with tomatoes, onions and avocado.

    15 thoughts on “Portobello Walnut Tacos w/Cilantro Lime Rice

      1. Kylie Bennett Post author

        I know what you mean! The folks doing the taco cleanse for MoFo have me drooling on a daily basis. I love me some tacos!

    1. Amanda

      I like the cilantro lime rice at Chipotle too! I have loved that they have brown rice, but I like the white rice. To be healthier, I don’t get the white rice….but I miss it! 🙂

    2. Cadry

      I agree, walnuts are a surprisingly good taco filling! I use them often for raw tacos. (I know some people get mad about the idea of raw walnuts being a taco filling, but what can I say? I like it!) I didn’t expect them to take up the flavor of the seasonings so well, but they really do.

    3. Mike

      Oh man… Walnuts & portobello as the taco filler.. This is something i didn’t think about before… I have used portobello as meaty substitutes in other dishes… When I first went vegan I started making my tacos with primarily black beans… I will definitely try this out…. In fact i think I pretty much have all the Ingredients on this list at home 🙂

    4. Pili

      These sound great! I need to visit you so you can make me some home made tacos! I’m sure I’ll become a convert then! (by which I mean, I’ve had tacos, but I’m not too crazy about them)

    5. GiGi

      you and Cadry have me craving lime and cilantro. The husband won’t have anything to do with cilantro. And I always hate to get a bunch have to dispose of it. my cats won’t eat it either. I think I have to live vicariously until I have a party…


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