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Portobello Mushroom Tacos with Chimichurri Sauce - Image 2

Portobello Mushroom Tacos with Chimichurri Sauce

These Portobello Mushroom Tacos are packed with flavor and topped with a vibrant chimichurri sauce. Perfect for a quick and healthy meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 4 portobello mushrooms stems removed and sliced
  • 2 tbsp olive oil divided
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup fresh parsley finely chopped
  • 1/2 cup fresh cilantro finely chopped
  • 3 tbsp red wine vinegar
  • 2 cloves garlic minced
  • 1/2 cup olive oil for chimichurri
  • 1/4 tsp red pepper flakes optional
  • 8 small corn tortillas
  • 1 avocado sliced
  • 1/2 cup red onion thinly sliced
  • 1/4 cup crumbled feta cheese optional

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Skillet

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, mix 1 tablespoon of olive oil with cumin, smoked paprika, garlic powder, salt, and black pepper. Toss the sliced portobello mushrooms in this mixture until evenly coated.
  3. Spread the mushrooms in a single layer on the prepared baking sheet. Bake for 15 minutes, or until tender and slightly crispy at the edges.
  4. While the mushrooms are baking, prepare the chimichurri sauce. In a small bowl, combine parsley, cilantro, red wine vinegar, minced garlic, 1/2 cup of olive oil, and red pepper flakes if using. Mix well and set aside.
  5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
  6. Assemble the tacos by placing a portion of the roasted mushrooms on each tortilla. Top with avocado slices, red onion, and a drizzle of chimichurri sauce. Add crumbled feta cheese if desired.

Notes

Chef's Tips:
• For a deeper flavor, marinate the mushrooms in the spice mix for 30 minutes before roasting.
• Avoid overcooking the mushrooms to prevent them from becoming too dry.
• Serve with lime wedges for an extra zesty touch.
Food Safety:
• Ensure mushrooms are thoroughly cooked to an internal temperature of 165°F (74°C).
• Store leftovers in the refrigerator and consume within 3 days.