• Skip to primary navigation
  • Skip to main content
Mamá Maggie's Kitchen
  • Recipes
    • Appetizers
    • Beef
    • Breakfast
    • Chicken
    • Desserts
    • Drinks
    • Pork
    • Seafood
    • Side Dishes
    • Soups
    • Vegetarian
    • Healthy
    • Mexican
    • Holiday Recipes
    • Learn
  • Cookbooks
  • Shop
  • Courses
    • Tamales
menu icon
go to homepage
  • Home
  • Recipes
  • Cookbooks
  • Courses
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Cookbooks
    • Courses
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Vegetarian » Mushroom Tamales

    Mushroom Tamales

    Last Updated November 9, 2022. Originally Posted December 3, 2020 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    These homemade Mushroom Tamales are packed with FLAVOR. Slightly smokey and perfect for special occasions. 100% vegan and 100% delicious. 
    Jump to Recipe Print Recipe
    Two tamales on a corn husk topped with salsa, cilantro, and served with a fork.

    Two tamales on a corn husk topped with salsa, cilantro, and served with a fork.

    Mushroom Tamales … Yum! Yum! Yum!

    Mexican food is ideal for vegan recipes. With all the spices and flavor combinations, you’ll never miss the meat.

    Just take this super tasty and nutritious recipe. I KNOW you’ll want more than one.

    Add your favorite salsa and get out those stretchy pants. lol!

    More Mexican Vegan Tamales:


    Vegetable Tamales
    Tamales Dulces
    Bean Tamales

    How to Make the Filling


    A collage showing how to cook the mushroom filling for tamales.

    • Heat oil in skillet.
    • Add mushrooms, onion, garlic, cumin, and salt.
    • Add chipotle and stir to combine.

    It will take a few minutes for the mushrooms to cook.

    Don’t be afraid if it looks like the mushrooms won’t fit in the skillet. They reduce in size when they are cooked.

    More Mexican Vegan Recipes:

    Vegan Pozole
    Cactus Salad
    Mexican Shortbread Cookies (Hojarascas)
    Frijoles de la Olla

    A wooden spoon cooking mushrooms in a skillet.

    • Cook until the liquid has completely dissolved.
    • This will take a few minutes.

    Caution: Don’t skip this step! If you assemble the tamales without letting the liquid dissolve, you’ll end up with soggy tamales.

    Let the mixture cool slightly before assembling the tamales.

    More Mexican Tamales Recipes:


    Pork Tamales
    Chicken Salsa Verde Tamales
    Jalapeno Cheese Tamales
    Beef Tamales

    Corn husks in a large red container with a white plate on top.

    • Submerge the corn husks in hot water.
    • Minimum 30 minutes. Overnight is best.

    They need to be pliable to roll up.

    If after 30 minutes they are not ready, add more hot water, and submerge for an additional 30 minutes.

    Size is Important

    Look for husks that are large in size.

    The smaller the corn husk, the smaller the tamal. Large corn husks will make large tamales.

    Tamale masa in a mixing bowl with a mixing attachment.

    • Make the masa.
    • Or buy already pre-made.

    If you are buying masa from a grocery store, they will inevitably use lard.

    Instead, go vegan!

    This masa with oil recipe is perfect for savory recipes. Or make regular masa for tamales using shortening and vegetable broth.

    How to Assemble


    A collage showing how to fold and assemble tamales.

    • Spread a thin layer of masa on the corn husk.
    • Using your best judgement, add some of the filling.
    • Fold both sides in.
    • Fold the triangular bottom side in.

    Once assembled, set aside with the open side up. You don’t want the filling to come out.

    Repeat until you don’t have any more ingredients.

    Make Ahead of Time:


    This is a great idea for parties. Assemble tamales ahead of time and freeze uncooked. The day of the party, remove from freezer and cook.

    Water at the bottom of a steamer pot.

    • Pour hot water into the steamer pot.
    • Arrange the tamales inside the pot.
    • Cook for 1 ½ hours – 2 hours.

    After they have finished cooking, turn off the heat and let them sit in the pot for an additional 30 minutes.

    Tamales are ready when they pull away easily from the corn husks.

    Pro Tip:

    If they are still soggy after that, put them inside the fridge. Masa can be fickle.

    Can’t Wait?

    Make Instant Pot Pork Tamales or Instant Pot Chicken Tamales. They are done in almost half the time as regular steamer pot tamales.

    Two tamales on a corn husk topped with salsa, cilantro, and served with a fork.

    Salsas for tamales


    Mild Roasted Tomato Salsa
    Medium Roasted Salsa Verde
    Spicy Chile de Arbol Salsa
    Spicy Chile Piquin Salsa

    These Mushroom Tamales are so incredibly good! Perfect for a Mexican Christmas dinner or special occasion. Serve with refried beans and dig in.

    Hungry for More?

    Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter, YouTube for my latest recipes and videos.

    Did you make this recipe? Please rate the recipe below!

    Two tamales on a corn husk topped with salsa, cilantro, and served with a fork.

    Mushroom Tamales

    These homemade Mushroom Tamales are packed with FLAVOR. Slightly smokey and perfect for special occasions. 100% vegan and 100% delicious. 
    5 from 9 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 1 hour
    Cook Time: 2 hours
    Total Time: 3 hours
    Servings: 13 tamales
    Calories: 86kcal
    Author: Maggie Unzueta

    Ingredients

    For the Filling:

    • 2 tbsp olive oil
    • 12 ounces portobello mushrooms (or 10 caps)
    • 1/4 onion diced
    • 1/2 tsp salt
    • 1/2 tsp ground cumin
    • 2 chipotle peppers
    • 1 garlic clove

    To Assemble:

    • 1 3/4 cup prepared masa
    • 20 corn husks (or half package)
    • 8 cups hot water (for corn husks)
    • 3 cups water (for steamer pot)

    Instructions

    For the Filling:

    • Heat oil in a large skillet.
    • Dice the mushrooms and add to the skillet.
    • Add the onion, salt, cumin, chipotle peppers, and garlic.
    • Stir to combine.
    • Cook for 10 minutes, or until liquid has been completely evaporated.
    • Stir occasionally while the mushrooms are cooking.

    For the Corn Husks:

    • Separate the corn husks and remove any debris.
    • Remove any dust, corn hair, or bugs you find.
    • Submerge in hot water.
    • Place a heavy object over the husks so they can be fully underwater.
    • 30 minutes, or overnight is best.

    To Assemble:

    • Drain the water from the corn husks.
    • Shake off any excess water.
    • Spread a thin layer of masa on a corn husk.
    • Avoid the top corner part of the husk.
    • Add a spoonful of the mushroom filling (or eyeball how much to add) to the center of the husk.
    • Fold both sides in.
    • Fold the pointy top of the husk inward.
    • Place your tamal in a container with the open side up.
    • Repeat until there are no more ingredients.

    Cooking the Tamales:

    • Add 2 cups hot water to a steamer pot.
    • Arrange the tamales inside the pot with the open side up.
    • Cover with the lid.
    • Cook on medium heat for 60 minutes.
    • With tongs, move the tamales aside slightly.
    • Carefully add another cup of water.
    • Cook for an additional 60 minutes.
    • Turn the heat off.
    • Leave the lid on the pot.
    • Let the tamales sit in the pot for an additional 30 minutes.
    • The tamales are ready when the tamal peels away from the corn husk easily.

    Notes

    HOW LONG DO THEY LAST?
    • In the fridge, Mushroom Tamales last up to 5 days.
    • In the freezer, they last up to 6 months in a plastic bag with all the air removed.
    Pro Tip:
    If the tamales do not peel away easily even after sitting in the pot for 30 minutes, stick them in the fridge. Masa can be fickle. 

    Nutrition

    Calories: 86kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 104mg | Potassium: 139mg | Fiber: 2g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Vegetarian

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Ben

      December 4, 2020 at 2:14 pm

      5 stars
      I love mushrooms, and I love tamales. This seems like a no-brainer to me. I’ll be making this soon.

      Reply
      • Maggie U

        December 4, 2020 at 2:18 pm

        This recipe is amazing! Hope you try it!

        Reply
    2. Claudia

      December 4, 2020 at 2:49 pm

      5 stars
      I am SO making these for taco Tuesday! I’ve never tried a meatless tamale before. Mushrooms are such a great meat substitute.

      Reply
      • Maggie U

        November 17, 2022 at 1:29 pm

        Yes, very yummy. 🙂

        Reply
    3. melissa chapman

      December 4, 2020 at 2:55 pm

      5 stars
      I have never made tamales but being vegan I like to try new recipes. I will try to make these soon for a Mexican night.

      Reply
      • Maggie U

        December 14, 2020 at 1:12 pm

        You will love them! This recipe it’s amazing

        Reply
    4. Pam Wattenbarger

      December 4, 2020 at 5:30 pm

      Oh my goodness! I want some of those right now. I never thought of using mushroom filling for our tamales.

      Reply
      • Maggie U

        December 9, 2020 at 11:27 am

        So good right? Hope you try this recipe.

        Reply
    5. Bri

      December 4, 2020 at 7:41 pm

      5 stars
      I’m passing this one on to my mushroom loving mama!!

      Reply
      • Maggie U

        December 9, 2020 at 11:39 am

        This recipe is delicious! Hope you and your mama try it!

        Reply
    6. Nikki Wayne

      December 5, 2020 at 5:03 am

      5 stars
      I agree, it’s better to go vegan when it comes to masa.

      Reply
      • Maggie U

        December 9, 2020 at 11:26 am

        Hope you try this recipe Nikki!

        Reply
    7. Kathy

      December 5, 2020 at 7:34 am

      I love tamales. They’re so good. I’ve never made them myself though. These ones with mushrooms sound interesting.

      Reply
      • Maggie U

        December 9, 2020 at 11:26 am

        They are delicious. Hope you try them!

        Reply
    8. Sandy N Vyjay

      December 5, 2020 at 7:46 am

      5 stars
      This is a very interesting recipe. We love Mexican food and this recipe captures the essence of Mexican cuisine.

      Reply
      • Maggie U

        December 9, 2020 at 11:30 am

        Hope you try this recipe. It’s amazing.

        Reply
    9. Nile Flores

      December 5, 2020 at 6:40 pm

      I bet the mushroom tamale would be nice with some salsa verde. I love a good tamale. I’ve never had a mushroom one, so I may have to try making some.

      Reply
      • Maggie U

        December 9, 2020 at 11:29 am

        Yumm your idea sounds amazing! Hope you try this recipe.

        Reply
    10. Beth

      December 5, 2020 at 6:48 pm

      5 stars
      These look delicious! We are always on the lookout for good vegan meals! Pinning this so I can make it soon.

      Reply
      • Maggie U

        December 9, 2020 at 11:29 am

        Hope you try this recipe it’s delicious!

        Reply
    11. Everything Enchanting

      December 6, 2020 at 4:09 am

      I don’t eat mushrooms much, but my friend who is also a vegan would love this Mushroom Tamales 😍 It looks so delicious ❤️

      Reply
      • Maggie U

        December 14, 2020 at 1:11 pm

        They really are!

        Reply
    12. Catalina

      December 7, 2020 at 4:24 am

      5 stars
      All these flavors in one dish! It sounds amazingly delicious!

      Reply
      • Maggie U

        December 9, 2020 at 11:25 am

        Right? What’s not to love about this recipe. Hope you try it!

        Reply
    13. Ice Cream n Sticky Fingers

      December 8, 2020 at 12:26 am

      5 stars
      I love fresh homemade tamales but I don’t have a reputable person to buy them from. I’d love to find someone local who can make them fresh for me. I don’t think that I could make them myself. But your recipe makes me want to try to make them. I’d love to try the mushroom and even chicken tamales.

      Reply
      • Maggie U

        December 9, 2020 at 11:22 am

        This recipe is easy and delicious. Hope you try it!

        Reply
    14. Rosemary

      December 8, 2020 at 1:18 am

      Love tamales. I recently spent time in Oaxaca, Mexico and could not get enough of the tamales. I’ve never thought of making them at home. With your recipe, I’ll try. Great recipe and yes for tamales!!

      Reply
      • Maggie U

        December 9, 2020 at 11:18 am

        Tamales are the best! So glad you enjoyed this recipe.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Footer

    ↑ back to top

    About

    • About Maggie
    • Privacy Policy
    • Cookie Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • PR/ Advertise
    • Email maggie @ mamamaggieskitchen.com