Last Updated on August 2, 2026

Tender, savory mushrooms and sweet sauteed peppers make these Vegan Mushroom Burritos the perfect burrito for any mushroom lover.

This simple burrito filling uses baby bella mushrooms marinated in liquid aminos, citrus juice, oil, and a handful of spices.

Why marinate the mushrooms?

Marinating the mushrooms helps to soften them and because mushrooms are little sponges, they absorb all the liquid and spices you add to the marinade.

In this recipe, I used baby bella mushrooms, this mushroom is easy to slice and cooks down fast.

Other mushroom varieties to try in this recipe.

Portobello – This mushroom is large and meaty.
White Button – These are budget friendly and mild.
King Oyster – This mushroom is hand shredded to mimic pulled pork or chicken.

In this recipe, I did not add any rice or beans, this is optional.

If you would like to add a side of rice, try this recipe: How to make the best Spanish Rice.

Also instead of a vegan sour cream, why not try one of my aioli recipes such as my Homemade Sriracha Aioli, or the Vegan Cilantro Lime Aioli.

Ingredients for the burritos

Mushrooms – I recommend using fresh, one or more variety mushrooms for this recipe. I like to use baby bella mushrooms for my tacos, use your favorites.
Citrus Juice – I added lime juice to the marinade, can substitute with lemon juice.
Oil – I like to use olive or avocado oil, use your favorite oil.
Liquid Aminos – In this recipe I use liquid aminos, can substitute with soy sauce.
Seasonings – Smoked paprika, salt, pepper, onion, and garlic powder.
Sriracha – Optional. Add sriracha for a little spice.
Burrito Shells – Use your favorite burrito shells.
Onion – Onions are optional. I used green onions, use your favorite onion.
Peppers – I added sweet bell peppers to the burritos. Add any variety of peppers, sweet or hot.
Avocado – Sliced or mashed avocado.
Greens – Add any leafy green to the burritos.
Vegan Sour Cream – Dollop on a plant based sour cream or yogurt to the burritos before serving.
Salsa – Add your favorite salsa.

How to make the Vegan Mushroom Burritos

Clean and slice the fresh mushrooms.

Place the sliced mushrooms in a glass dish with a lid.

Measure and pour the liquid aminos and lime juice over the mushrooms.

Sprinkle the seasonings over the mushrooms, stir, and cover.

Place into the refrigerator for no less than 4 hours, overnight for best results.

Continue with cleaning and slicing the onion and peppers.

Next add oil to a large sized skillet along with the onion and peppers.

Saute everything at a medium high heat until vegetables are caramelized.

Once the vegetables have a light golden brown seared edge, remove from the heat.

After the vegetables have cooled slightly, scoop them into a bowl, and set aside.

Next remove the marinating mushrooms from the refrigerator and add to the hot skillet, along with any standing liquid.

( Add more oil to the skillet before adding the mushrooms, if needed. )

Saute the mushrooms at a medium high heat until soft, not rubbery, or until all the internal liquid has evaporated.

Make sure to continually stir as you cook the mushrooms.

Once done, remove from heat.

Assembling the mushroom burritos

Warm the burrito shell in the microwave for 10 to 20 seconds.

Smear the mashed avocado onto the burrito shell, add a scoop of the mushrooms, then place a few of the sauteed onion and peppers on top.

Next, add the salsa of your choice.

Dollop the plant based sour cream or yogurt on top of the sauteed vegetables.

Lastly place a fresh piece of lettuce on top, fold the burrito, and cut in half.

Serve the burritos with a side of rice and enjoy!

Lisa