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Mushroom Mince Tacos

Mushroom Mince Tacos
Mushroom Mince Tacos

These gorgeous little mushroom tacos are an absolute delight. The miso paste, BBQ sauce and marmite add a real depth of flavour, so give these a go if you're looking to get creative in the kitchen and try a truly tasty recipe.


Before you start

Microplane | Food processor | Large deep frying pan | Garlic crusher/grater


For the taco filling

  • 1 red onion
  • 2 garlic cloves
  • 1 jalapeño
  • 1 red pepper
  • 1 tbsp smoked paprika
  • 750g mushrooms (any kind you like)
  • 1x 400g can of black beans, drained
  • 1 tbsp brown rice miso paste (or soy sauce)
  • 1 tsp marmite
  • 2 tbsp BBQ sauce
  • Olive oil
  • Salt and pepper

To serve

  • 10 small corn tacos
  • 1 Romaine lettuce
  • 100g cherry tomatoes
  • 100g grated plant-based cheese
  • 1 bowl of guacamole
  • Your favourite hot sauce
  • 2 limes


  1. 1.

    Prepare the ingredients | Peel, halve and finely dice the red onion | Peel and grate the garlic | Trim, halve, core and dice the pepper | Trim, halve, core and finely dice the jalapeño | Mince all of the mushrooms in a food processor until broken down to small pieces but be careful not to create a paste

  2. 2.

    Make the filling | Warm a drizzle of olive oil in a pan over a medium heat | Once warm, add the diced onions and a pinch of salt to the pan and stir for 5 minutes | Mix the grated garlic, diced jalapeño, diced pepper, drained black beans and paprika through the pan and cook for 5 minutes | Finally, add the mushroom mixture to the pan and stir for 8-10 minutes until most of the moisture from the mushrooms has evaporated | At this point, mix through the miso paste, BBQ sauce and marmite and stir for another minute or so

  3. 3.

    Prepare the rest of the ingredients | Cook the corn tacos as per packet instructions | Remove the ends and shred the lettuce | Dice the tomatoes and quarter the limes | Put all the separate elements of the tacos into serving bowls and place on the table before tucking in