Vegan Chipotle “Chicken” Copycat (Made With Mushrooms)
30 min
|
easy
|
gluten-free,
lactose-free,
Mediterranean diet,
paleo-friendly,
vegan,
vegetarian
Recipe by Eunice
Introduction
This vegan chipotle “chicken” copycat uses portobello mushrooms marinated in chipotle peppers, adobo sauce, and zesty lime juice, creating a smoky, satisfying bite.
I first made a batch for a Cinco de Mayo potluck where everyone brought a plant-based dish, and the spicy flavors got people talking and even had a few meat-lovers coming back for seconds.
It’s the perfect addition to your vegan barbecue, Friendsgiving, or Super Bowl spread—flavor-packed, easy to share, and sure to impress a crowd.
Ingredients (4 servings)
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Ingredients:
- 8 medium portobello mushrooms, stems trimmed and cleaned (keep whole) portobello mushrooms 8 ct medium
- 3 chipotle peppers in adobo sauce chipotle peppers in adobo sauce 1.5 oz
- 2 Tbsp adobo sauce adobo sauce 1 oz
- 3 cloves garlic garlic 3 heads
- 1 Tbsp olive oil olive oil
- 1 Tbsp freshly squeezed lime juice lime 0.5 ct (for freshly squeezed lime juice)
- 1 tsp ground cumin ground cumin 0.08 oz
- 1 tsp dried oregano dried oregano 0.11 oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- 1 tsp kosher salt kosher salt 0.13 oz
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
How to Make Vegan Chipotle “Chicken” Copycat (Made With Mushrooms)
-
Prepare the Marinade
In a blender or food processor, combine chipotle peppers, adobo sauce, garlic, olive oil, lime juice, cumin, oregano, smoked paprika, salt, and black pepper.
Blend until smooth and emulsified.
-
Marinate the Mushrooms
Place whole, cleaned portobello mushrooms into a large bowl or zip-top bag.
Pour the marinade over the mushrooms, ensuring they're evenly coated from cap to gill.
Marinate for at least 30 minutes—up to overnight for the deepest flavor.
-
Cook the Mushrooms
Preheat a grill or grill pan over medium-high heat.
Grill mushrooms (whole) for 5–7 minutes per side, pressing occasionally to encourage browning and deeper grill marks.
Mushrooms should be tender, juicy, and slightly charred.
-
Serve Whole or Slice
Serve the grilled mushrooms whole for a dramatic presentation (perfect for plating), or slice into strips for use in tacos, bowls, or sandwiches.
Either way, spoon any reserved marinade or cooking juices over top before serving for extra flavor.
Substitutions
- Replace Portobello Mushrooms with King Oyster Mushrooms
- King oyster mushrooms provide a similarly meaty, chewy texture when grilled and absorb the marinade beautifully. They yield a slightly sweeter, earthy flavor and are excellent for slicing.
- Swap Olive Oil with Avocado Oil
- Avocado oil has a high smoke point and a mild, buttery flavor, ideal for grilling. It imparts a creamier texture and resists burning at high heat.
Tips
- Marinate Overnight for Deeper Flavor
- Allow mushrooms to marinate overnight in the refrigerator. This intensifies the chipotle flavor and ensures the marinade penetrates the mushrooms thoroughly.
- Press Mushrooms While Grilling
- Use a grill press or the back of a heavy spatula to gently press mushrooms against the grill. This enhances grill marks, improves caramelization, and helps expel excess moisture for a meatier bite.
- Rest After Cooking
- Let mushrooms sit for 3–5 minutes after removing from the heat. Resting helps redistribute juices and prevents sogginess when slicing.
- Serve with a Zesty Topping
- Top finished mushrooms with a quick cilantro-lime salsa or pickled red onions to brighten the smoky flavors and add color contrast.
Nutrition Facts *
| Energy | 92 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 3 | g |
| Carbohydrates | 14 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why are my mushrooms soggy after grilling?
- Excess moisture is likely the culprit—be sure to pat mushrooms dry before marinating, and grill over sufficiently high heat. Pressing the mushrooms while cooking helps drive off water and promotes a denser, 'meatier' texture.
- Can I bake instead of grill?
- Yes—place marinated mushrooms on a lined baking sheet and roast at 425°F (220°C) for 20–25 minutes, flipping halfway through. You can finish under the broiler for 2–3 minutes for a charred effect.
- How long can I store leftovers?
- Store cooked, cooled mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or in the oven to maintain texture.
- Are the mushrooms spicy?
- The chipotle peppers and adobo sauce bring moderate heat, but spiciness can be adjusted: use fewer chipotles for milder flavor or add extra for those who love heat.
Serving Suggestions
Pair these chipotle mushrooms with warm tortillas, shredded cabbage, and avocado crema for outstanding vegan tacos.
For an elevated twist, layer slices on sourdough with roasted peppers and vegan cheese, or serve over cilantro-lime rice bowls for a hearty, satisfying meal.
More pairings:
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