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Vegan Grilled Mushroom Tacos with Chimichurri Sauce


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  • Author: Gabrielle
  • Total Time: 35 minutes
  • Yield: 6 tacos 1x

Ingredients

Scale
  • 5 Portobello mushroom caps
  • 45 flour tortillas 

Marinade:

 

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

  1. Remove stems of mushrooms, spoon out gills if desired, and wipe tops clean.
  2. 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.
  3. Cook mushrooms on a grill or griddle, a few minutes on each side, set aside.
  4. Chimichurri Sauce: Throw everything in a food processor and blend until smooth. Adjust seasonings to taste.
  5. Serve: Serve the mushroom tacos with chimichurri sauce, mixed cabbage, and cilantro.
  • Prep Time: 20
  • Cook Time: 15