Step 1

Preheat the grill for medium-high direct heat grilling, 450-500 degrees F. Once preheated, clean the cooking surface by firmly brushing a wire brush over the grates. (If you do not have access to an outdoor grill, you can also preheat a grill pan over medium-high heat.)

Step 2

Meanwhile, as the grill preheats, prep the chimichurri sauce. Add all listed ingredients to a food processor. Season with 1/2 teaspoon kosher salt & ground black pepper as desired. Pulse to combine. Taste & season with additional salt or ground black pepper as needed. Set aside for serving, or store in an airtight container in the refrigerator for up to 1 week.

Step 3

Place the portobello mushroom caps on a small baking sheet or large plate. Because mushrooms are so absorptive, it’s best to prep them right before grilling. Similarly, rather than drizzling the oil over top, it’s best to use a brush (or your hands) to coat the mushrooms evenly. Brush the entire surface of the mushroom caps with avocado oil, enough to nicely coat both sides of the mushrooms, then season generously with about 1 1/2 teaspoons kosher salt & ground black pepper as desired.

Step 4

Place the portobello mushroom caps on the grill grates. Close the grill lid & grill the mushrooms 4-5 minutes per side, until they are as tender & charred as desired. Transfer to a small baking sheet or plate.

Step 5

Thinly slice the grilled mushroom caps, then squeeze lime juice over top. From there, build your grilled mushroom tacos! Pile the sliced grilled mushrooms on a tortilla, spoon the prepared chimichurri sauce over top, then finish with your toppings of choice – queso fresco, thinly sliced radishes, pickled red onions, smashed avocado or guacamole, finely chopped cilantro, fresh lime juice…whatever your taco-lovin’ heart desires. Enjoy!