Smoky Mushroom Tinga (Vegan and Gluten-Free)


This savory, meaty, vegetable tinga is perfect for any one of your favorite Mexican dishes.
Course Entree, Main Course
Cuisine Mexican
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 Servings
Calories 87 kcal
Author Linda Meyer


  • 2 teaspoons of avocado oil
  • 24 ounce package of mushroom caps I used Portobello – stems removed and finely chopped
  • 1 small red onion – peeled and finely chopped
  • 1 small orange or yellow bell pepper- seeds removed and finely chopped
  • 1 poblano chili pepper – roasted skin removed, seeds removed, finely chopped
  • 1 cup of cilantro leaves coarsely chopped
  • 1/2 cup of water
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of smoked paprika
  • 1/2 teaspoon of ground sea salt
  • 1/2 teaspoon of cumin
  • Black pepper to taste
US Customary - Metric


  1. Roast the poblano pepper on an open gas flame or in a 400° oven until the skin is blackened and blistered. Place on a plate and cover with a bowl to steam for approximately ten minutes. Scrape off the skin and remove the seeds and finely chop.
  2. Heat one teaspoon of the oil in an iron skillet on medium heat. When the oil is hot add the mushrooms and cook until the water is released and they are nicely browned. Push them to the side and add the second teaspoon of oil to the pan and add the onions and bell pepper. Cook until they are soft and lightly browned. Add the pablano pepper.
  3. Deglaze the pan with the water and scrape the bottom of the pan with a spatula to remove the pieces of vegetable that are stuck to the pan.
  4. Add the spices and stir to coat well. When the water is evaporated mash and grind the mixture until it looks like crumbles. Turn the heat down to a low simmer and cook for ten minutes. Stir frequently.
  5. Add to your favorite Mexican dish and enjoy!

Recipe Notes

The Nutrition Facts are an estimate only.

Nutrition Facts
Amount Per Serving
Calories 87 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 313mg14%
Potassium 726mg21%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 6g7%
Protein 6g12%
Vitamin A 1585IU32%
Vitamin C 68.6mg83%
Calcium 17mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.