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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 minutes
Cook Time15 minutes
Total Time30 minutes
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