Portobello Mushroom Tacos Chimichurri (Printer-Friendly)
Grilled Portobello mushrooms with bright chimichurri sauce served on warm tortillas for a satisfying meal.
# The Ingredients You'll Need:
→ Mushrooms
01 -
12-16 oz sliced Portobello mushrooms
02 -
2-3 tbsp vegan butter
03 -
1/3 cup balsamic vinegar
04 -
1/2 tsp garlic salt
05 -
1/2 tsp black pepper
→ Chimichurri Sauce
06 -
1 cup finely chopped parsley
07 -
1/3 cup finely chopped cilantro
08 -
1/2 cup olive oil
09 -
1 tsp crushed red pepper
10 -
1/2 tbsp dried Italian seasoning
11 -
1 tsp garlic salt
12 -
2 tbsp minced garlic
13 -
1/3 cup red wine vinegar
→ For Serving
14 -
4 small grilled flour tortillas
# Step-by-Step Instructions:
01 -
Heat a large pan over medium heat. Melt 2-3 tablespoons of vegan butter in the pan. Add sliced Portobello mushrooms and cook for 2-3 minutes.
02 -
Pour in 1/3 cup balsamic vinegar, then add 1/2 teaspoon garlic salt and 1/2 teaspoon black pepper. Stir frequently and simmer for 10-12 minutes until mushrooms are tender.
03 -
Remove pan from heat and let mushrooms rest for one minute.
04 -
Fill each grilled flour tortilla with cooked mushrooms. Drizzle chimichurri sauce evenly over the mushrooms.
05 -
Serve immediately and enjoy.
# Extra Tips:
01 -
For enhanced flavor, marinate mushrooms for 30 minutes before cooking. Serve with guacamole on the side for extra richness.