mushroom tacos recipe


Born out of a recent desire to give one of our favorite summer dinners – chimichurri steak tacos, a meal we've always enjoyed several times a month during the summer season! – a plant-based twist, these Grilled Portobello Mushrooms with Chimichurri Sauce are astonishingly good. 
Something kind of magical happens when you pop portobello mushroom caps on the grill. They're so absorptive that they take on a mind-blowing amount of rich smoky charred flavor from the grill. The end result is kind of a mind-bending experience – they have all the rich &amp; smoky flavor &amp; seriously meaty texture you expect in a grilled steak, but there's no meat involved! 
From there, taco night is as simple as thinly slicing the grilled mushrooms, squeezing a little fresh lime juice over top for a little brightness, then serving in tortillas topped with zippy &amp; bright chimichurri sauce &amp; whatever fixings your taco-loving heart desires. 
Naturally vegetarian, vegan, &amp; dairy-free, &amp; endlessly versatile – check the blog post above for easy recipe variations &amp; the Recipe Notes, below, for some meal prep tips. 


Grilled Mushroom Tacos with Chimichurri

mushroom

avocado oil

lime, juiced

chimichurri sauce, below

salt black pepper, to season

corn

cilantro leaves & tender stems

parsley leaves & tender stems

oregano leaves

lemon, zested & juiced

garlic

olive oil

red wine vinegar

red pepper flake

Prepare the grill: 

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.)

Prep the chimichurri sauce

Meanwhile, as the grill preheats, prep the chimichurri sauce. Add all listed ingredients to a food processor. Season with 1/2 teaspoon kosher salt &amp; ground black pepper as desired. Pulse to combine. Taste &amp; 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.

Prep the portobello mushroom caps

Place the portobello mushroom caps on a small baking sheet or large plate. Because mushrooms are so absorptive, it&#8217;s best to prep them right before grilling. Similarly, rather than drizzling the oil over top, it&#8217;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 &amp; ground black pepper as desired.

Grill the portobello mushroom caps

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

Assemble &amp; serve

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&#8230;whatever your taco-lovin&#8217; heart desires. Enjoy!

I cannot stress how easy, quick, and delicious this recipe is! The grilled mushrooms are so simple and tasty but the chimichurri is truly perfect and I could eat it with a spoon!!

These were so quick to make and SO fresh tasting and delicious. Made them with some fresh tortillas and all of the toppings and would make them for any summertime guests, meat eaters or not!

This mushroom tacos recipe is a quick, easy, and delicious plant-based dinner! If you want your tacos to be spicy, brush the mushrooms with adobo sauce after you slice them. But if you&#039;re sensitive to heat, feel free to skip the adobo. The tacos are still great without it!

Mushroom Tacos

Portobello

Adobo sauce

corn or flour tortillas (warmed*)

Avocado salsa

Pickled red onions

Cilantro

Lime wedges (for serving)

Grill the mushrooms according to this recipe for Grilled Mushrooms.

For spicy mushrooms, brush the sliced mushrooms with adobo sauce.

Assemble tacos in the tortillas with the sliced mushrooms, avocado salsa, pickled red onions, and cilantro. Serve with lime wedges.

Take off the meat and turn up the heat with this kicky Mushroom Tacos recipe made with portobello mushrooms, jalapeños, onion, and garlic. Serve on warm corn or flour tortillas and top off with black beans, corn, and creamy avocado. Garnish with tangy cilantro.

Tablespoons olive oil (, divided)

Portobello mushroom caps (, stems removed,

onion (, chopped)

jalapeño pepper (, minced, (remove the seeds

garlic (, minced)

taco seasoning (,

lime

4-8 warm corn or flour tortillas (, for serving)

cilantro

Salsa or pico de gallo

Cheese (, (cotija, Mexican blend, oaxaca))

bell peppers (, sautéed)

cabbage (, or lettuce, Shredded)

black beans (, warmed)

corn (, warmed)

avocado

Hot sauce

Use a spoon to scrape off the gills from the portobello mushrooms and slice into long thin pieces.

In a large skillet, heat the oil over medium heat. Once the oil is hot, add the onion and jalapeños. Sauté for 5 minutes. Add garlic and cook for 30 seconds.

Add mushrooms to a bowl and toss with 1 tablespoon of oil, a sprinkle of lime juice, and taco seasoning.

Raise the skillet heat to medium high and add the mushrooms. Cook, stirring only occasionally, for about 10 minutes.

Warm the tortillas. Add mushroom filling inside each tortilla and desired toppings.

I'm not vegetarian and this was my first time eating or making mushroom tacos. But my husband and I loved these so much!!! Definitely good one to have when mushrooms are on sale/in season or entertaining veg guests. It's a winner to me!

I omitted the jalapeno pepper because my husband can't eat spicy food. Otherwise, I made it as written. Absolutely delicious!!! We topped our tacos with avocado, corn and cilanthro. Thank you for this recipe, it is a keeper!!

Made this for dinner and it was soooo good! I cooked the mushrooms with the onions since I don’t have a grill and added an extra jalepano. I’m going to be making this on repeat!

This was so delicious, and super easy to make, even for a non-cook like myself! The mushrooms paired perfectly with leftover tortillas, slaw and sauce I’d made for shrimp tacos the night before.

https://content.jwplatform.com/videos/mYr6Df8j.mp4

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