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.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Servings: 6
Author: Natasha
Ingredients
MUSHROOMS
• 4 portobello mushroom capsstems removed
• Splash of olive oil
• Splash of soy sauce
• Splash of balsamic vinegar
• 3 cloves of garlicminced
• Black pepper
CHIMICHURRI SAUCE
• 1 shallotfinely chopped
• 2 small red chillies or 1 jalapeñofinely chopped
• 4 garlic clovesthinly sliced or finely chopped
• 2 tbsp red wine vinegar
• 1 tsp. kosher saltplus 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 cobbgrilled
• Sliced avocados
• Sliced red onion
• Crumbled feta cheese
• Hot sauce
• Flour or corn tortillaswarmed 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