Ingredients
Scale
- 5 Portobello mushroom caps
- 4–5 flour tortillas
Marinade:
- 1 1/2 tbsp vegan Worcestershire
- 2 tsp Liquid Smoke
- 1 tsp cumin
- 1 tsp garlic powder
- Juice of 1/2 lime
- 2 Tbsp. olive oil
- 1 minced chili in adobo sauce
- 2 tbsp sauce
- 1 tsp salt
- few cracks black pepper
Chimichurri Sauce
- 1 cup firmly packed flat-leaf parsley
- 1/2 cup cilantro
- 2 tablespoons fresh oregano
- 2 cloves garlic, minced
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lime juice
- ⅓ cup olive oil
- 1/2 teaspoon red chili flakes
- Salt
Instructions
- Remove stems of mushrooms, spoon out gills if desired, and wipe tops clean.
- Cut into about 1/3 inch thick slices. Take all the marinade ingredients and whisk together in a bowl. Place mushrooms in a large container and pour the marinade over them. toss and coat, store in fridge overnight.
- Cook mushrooms on a grill or griddle, a few minutes on each side, set aside.
- Chimichurri Sauce: Throw everything in a food processor and blend until smooth. Adjust seasonings to taste.
- Serve: Serve the mushroom tacos with chimichurri sauce, mixed cabbage, and cilantro.
- Prep Time: 20
- Cook Time: 15