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.

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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 mins

Cook Time15 mins

Total Time30 mins

Servings: 6

Author: Natasha

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 
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