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These Portobello Mushroom Tacos with Chimichurri Sauce come together with vibrant, fresh flavors that make a perfect vegan lunch. The mushrooms soak up the tangy balsamic marinade while the herbaceous chimichurri adds brightness and a little kick. This recipe is a great way to enjoy a satisfying taco without meat but packed with texture and zest.
Ingredients
- Portobello mushrooms: sliced about 12 to 16 ounces. These give a meaty texture and soak up marinade well. Look for firm, large, unblemished mushrooms
- Vegan butter: 2 to 3 tablespoons. This adds richness and helps caramelize the mushrooms for depth of flavor
- Balsamic vinegar: one third cup. Brings a tangy sweetness that complements the umami mushrooms and tenderizes them
- Garlic salt: half a teaspoon. Adds subtle garlic flavor and seasoning balance
- Black pepper: half a teaspoon. Freshly ground for best aroma and mild heat
- Fresh parsley: one cup finely chopped. Brightens with fresh herbal flavor that is key to the chimichurri
- Cilantro: one third cup finely chopped. Adds a fresh, slightly citrus note essential to authentically vibrant chimichurri sauce
- Olive oil: one half cup. Use good quality extra virgin for the best flavor
- Crushed red pepper: one teaspoon. Gives a gentle heat that livens up the sauce
- Dried Italian seasonings: half a tablespoon. Brings Mediterranean flavor complexity to the chimichurri
- Minced garlic: two tablespoons. Provides an aromatic punch that infuses the sauce with warmth
- Red wine vinegar: one third cup. Adds bright acidity balancing the oil in the sauce
- Small flour tortillas: four, grilled. Warm and soft these hold the mushrooms and sauce perfectly for taco assembly
Step-by-Step Instructions
- Sauté the Mushrooms:
- Heat a large pan over medium heat and melt the vegan butter. Add the sliced Portobellos and cook for 2 to 3 minutes stirring occasionally so they start to soften and caramelize.
- Add the Balsamic Mixture:
- Pour in the balsamic vinegar with the garlic salt and black pepper. Stir everything together well. Let the mushrooms simmer gently for about 10 to 12 minutes until they are tender and glossy. Stir often to coat them evenly.
- Let the Mushrooms Rest:
- Remove the pan from the heat and give the mushrooms a moment to rest in their pan juices. This helps the flavors absorb and cool slightly for easier taco filling.
- Prepare the Tortillas and Assemble:
- Warm or grill your small flour tortillas until soft and pliable. Fill each tortilla generously with the cooked mushrooms.
- Drizzle with Chimichurri:
- Spoon the chimichurri sauce over the mushrooms in each taco, letting it drip over the sides for that fresh herb flavor and brightness.
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Storage Tips
Store leftover mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan to avoid drying them out. Keep chimichurri sauce refrigerated separately and add fresh before serving for best flavor. Tortillas are best warmed fresh but can be wrapped and stored for a day.
Ingredient Substitutions
If you cannot find vegan butter, use a neutral oil such as avocado or light olive oil for cooking mushrooms. White wine vinegar may replace red wine vinegar in the chimichurri but expect a slightly milder acidity. For gluten-free options, opt for corn tortillas instead of flour.
Serving Suggestions
Serve these tacos with a side of guacamole or a simple lime wedge for extra zest. A light cabbage slaw pairs beautifully to add crunch and a cool contrast. Also works well with a side of Mexican rice or black beans if you want a fuller meal.
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Cultural Context
Tacos have a deep tradition in Mexican cuisine as a versatile handheld meal. These Portobello mushroom tacos give a modern vegan twist by substituting the traditional meat with mushrooms, which soak up flavors beautifully while keeping the dish hearty and satisfying. Chimichurri sauce, originally from Argentina, adds a lush herbal punch that pairs surprisingly well with Mexican flavors making this a fusion dish worth trying anytime.
Frequently Asked Questions
- → How do I prepare the Portobello mushrooms for the tacos?
Slice the Portobello mushrooms and cook them in vegan butter with balsamic vinegar, garlic salt, and black pepper. Simmer until tender for a juicy texture.
- → What ingredients are in the chimichurri sauce?
The chimichurri combines finely chopped parsley and cilantro with olive oil, minced garlic, red wine vinegar, crushed red pepper, Italian seasoning, and garlic salt for a fresh, zesty flavor.
- → Can I make the mushrooms ahead of time?
Yes, marinating the mushrooms for 30 minutes before cooking enhances flavor absorption and tenderness.
- → What type of tortillas works best for these tacos?
Small flour tortillas lightly grilled provide a soft yet sturdy base that complements the mushrooms and sauce well.
- → Are there suggested accompaniments for this dish?
Adding guacamole on the side enriches the meal with creamy texture and additional flavor contrast.
- → How long does the entire preparation and cooking take?
Preparation takes about 15 minutes, cooking around 12 minutes, and marinating for 30 minutes, totaling approximately 57 minutes.