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+ servings
Two tamales on a corn husk topped with salsa, cilantro, and served with a fork.
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5 from 8 votes

Mushroom Tamales

These homemade Mushroom Tamales are packed with FLAVOR. Slightly smokey and perfect for special occasions. 100% vegan and 100% delicious. 
Prep Time1 hr
Cook Time2 hrs
Total Time3 hrs
Course: Dinner
Cuisine: Mexican
Servings: 13 tamales
Calories: 86kcal


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)


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.


  • 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. 


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