These roasted portobello mushroom tacos are packed with flavor. The tacos are hearty, vegan & gluten-free and are sure to bring a nice twist to any taco night. The recipe is quite easy to make and you’ll have a delicious meal in less than 30 minutes, it’s great for those busy weeknight dinners.
If mushrooms aren’t your thing, don’t stop reading, I easily substituted the mushrooms for grilled marinated steak using the same flavours for the mushroom marinate and added some extra garlic and honey to the steak.
ROASTED PORTOBELLO MUSHROOM TACOS WITH RUSTIC CHIMICHURRI SAUCE
These roasted portobello mushroom tacos are packed with flavor. The tacos are hearty, vegan & gluten-free and are sure to bring a nice twist to any taco night. The recipe is quite easy to make and you’ll have a delicious meal in less than 30 minutes, it’s great for those busy weeknight dinners.
Ingredients
- MUSHROOMS
- • 4 portobello mushroom caps, stems removed
- • Splash of olive oil
- • Splash of soy sauce
- • Splash of balsamic vinegar
- • 3 cloves of garlic, minced
- • Black pepper
- CHIMICHURRI SAUCE
- • 1 shallot, finely chopped
- • 2 small red chillies or 1 jalapeño, finely chopped
- • 4 garlic cloves, thinly sliced or finely chopped
- • 2 tbsp red wine vinegar
- • 1 tsp. kosher salt, plus more
- • ½ cup finely chopped cilantro
- • ¼ cup finely chopped flat-leaf parsley
- • 2 Tbsp. finely chopped oregano
- • ¾ cup extra-virgin olive oil
- TACOS
- • 2 corns on the cobb, grilled
- • Sliced avocados
- • Sliced red onion
- • Crumbled feta cheese
- • Hot sauce
- • Flour or corn tortillas, warmed or grilled
Instructions
- Heat oven to 400 degrees F, Line a baking sheet with parchment paper.
- Heat grill to medium / high heat
- Slice the portobello mushrooms into strips. Place them in a bowl and drizzle them with olive oil, soy sauce, balsamic, garlic and freshly ground black pepper. Use your hands to coat the mushrooms on all sides.
- Place mushrooms on baking sheet and bake mushrooms for 12-15 mins until they are nice and tender
- While the mushrooms are cooking, its time to make the chimichurri sauce
- To make the chimichurri: Combine shallot, chillies or jalepenos, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil.
- While the mushrooms are cooking, place corn on the grill and cook for 12-15 minutes
- Remove the corn from the grill and let cool a few minutes
- Once the corn has cooled, cut the fresh corn off the cob and set aside
Assembly
To assemble the tacos, place 4-5 slices of mushroom in the center of the tortilla, followed by 1-2 slices of avocado, sliced red onions, a spoonful of chimichurri, then sprinkle with crumbled feta and hot sauce (optional)
Serve immediately
ROASTED PORTOBELLO MUSHROOM TACOS WITH RUSTIC CHIMICHURRI SAUCE
July 11, 2019
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