Grilled Mushroom Tacos with Chimichurri

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Taco Tuesday has never been better – these Grilled Mushroom Tacos with Chimichurri are the ultimate plant-based tacos for grilling season! Satisfyingly meaty portobello mushroom caps are grilled until beautifully charred & tender. Slice ’em thin, stuff 'em in tortillas, & finish 'em with a generous drizzle of zippy & herbaceous chimichurri sauce. These grilled portobello mushroom tacos are pure summertime magic – the BEST quick & easy 30-minute dinner for any night of the week!

Naturally vegetarian, vegan, & dairy-free.

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Assembled portobello mushroom tacos arranged on a piece of brown parchment paper. The parchment paper sits atop a white and gray marble surface. A ceramic bowl filled with chimichurri sauce, a small wooden pinch bowl filled with kosher salt, lime wedges, and a bottle of Modelo beer surrounds the grilled mushroom tacos at center.

Grilled Mushroom Tacos, a Vegan Delight for Grilling Season!

Of all the grilling recipes we share here on PWWB, feel-good vegetarian grilled recipes are often my personal favorites. I am completely obsessed with grilled veggies!

And these Grilled Portobello Mushroom Tacos are no exception. They’re a riff on one of our favorite summer dinners here at the PWWB House, chimichurri steak tacos, a meal we honestly enjoy several times a month throughout the season. I recently felt inspired to give it a plant-based twist, so I swapped out the steak with meaty mushrooms, & was astounded by the result – these grilled mushroom tacos are so damn good!

Mushrooms are 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 & smoky flavor & seriously meaty texture you’d expect in a grilled steak, but there’s no meat involved! 🙌🏼

Slice the grilled mushrooms thin, similar to grilled steak, then squeeze a little fresh lime juice over top for the perfect satisfying bite. From there, simply tuck them into corn tortillas, top with zippy & bright chimichurri sauce, & you’ll have yourself a platter of plant-based tacos that are next-level good!

Vegan Mushroom Taco Recipe Highlights

You’ll absolutely LOVE this portobello mushroom taco recipe because it’s…

  • SATISFYING & MEATY YET TOTALLY LOW MAINTENANCE. You need just 30 minutes & 3 simple ingredients to make the base for these vegan tacos. So easy!
  • SUPER WEEKNIGHT-FRIENDLY. The ideal Meatless Monday or Taco Tuesday meal thanks to its quickness & ease!
  • A TOTAL CROWD PLEASER. Naturally vegetarian, vegan, dairy-free, & gluten-free — everyone can enjoy these easy plant-powered tacos!

Taco Tuesday will never never be the same! ♡ Read on to learn more about how to make Grilled Mushroom Tacos With Chimichurri Sauce, or jump straight to the recipe & get grilling!

Key Ingredients for Portobello Mushroom Tacos

You don’t need much to make this killer grilled mushroom taco recipe. Here’s what you’ll need!

Note: Full ingredients list & measurements provided in the Recipe Card, below.

  • Portobello mushroom caps – Roughly the size of a standard burger patty, these large, meaty mushrooms are the perfect size to throw on the grill. Learn more about the best types of mushrooms for grilling below!
  • Avocado oil – I always have a bottle of avocado oil on hand for grilling season. It’s the perfect neutral oil with a nice, high smoke point. If you don’t have any on hand, feel free to swap in grapeseed, canola, vegetable, corn, or even peanut oil.
  • Lime – Fresh lime juice adds a bit of freshness to balance the natural umami mushrooms. Tip! ⇢ Get the most juice from your citrus by giving it a firm roll on the countertop for 10-15 seconds before slicing.
  • Chimichurri sauce – One of our favorite flavor bombs here at PWWB, this zippy sauce is packed with fresh herbs, citrus, & garlicky goodness. It totally takes these portobello mushroom tacos completely over the top!
Ingredient Spotlight

What Type of Mushroom is Best for Grilling?

If you’re not familiar with the wide world of edible fungi, it might surprise you to learn that there are literally dozens of mushroom varieties to choose from! From ubiquitous white button mushrooms to highly sought-after chanterelles, savory shiitakes & creminis to peculiar-looking enokis & chicken of the woods, culinary mushrooms are super fun to play with.

Generally speaking, I love to reach for big portobello caps or sizeable shiitakes when I prep grilled mushroom tacos. They are perfect to place right on top of your grill’s grates – no grill basket or skewers needed!

That said, there are plenty of other options you can reach for!

  • Thick stemmed King Oyster mushrooms are popular in many Asian cuisines, & for good reason. They have a remarkably meaty flavor, & their size is quite impressive.
  • Skinny limbed enoki mushrooms are also a treat to eat! Grab small clusters & warp them in kitchen twine before letting them hit the grates.
  • 2 more commonly found varieties that are both tasty when grilled are white button mushrooms & cremini mushrooms (aka baby bellas). Be sure to thread their caps onto a skewer before placing them on the grill to prevent them from slipping through the grates, or cook them in a grill basket or foil packs!

Pro Tip! ⇢ Mushrooms lose up to 50% of their size as they cook due to moisture loss, so different mushrooms need different treatments on the grill. Larger varieties naturally take longer to cook than smaller ones. Unfortunately, there’s no one-size-fits-all definition of how long to grill mushrooms.

How To Grill Portobello Mushrooms Perfectly — Every Single Time!

If you’ve ever wondered how to grill a portobello mushroom, you’re in the right place! They couldn’t be easier to make & they’re perfect for grilled mushroom tacos. Here’s how it’s done.

Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.

1

Grill prep. Preheat a grill for medium-high direct heat grilling, about 450-500 degrees F. Once preheated, be sure to 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!)

2

Prep the portobello mushroom caps. Brush the entire surface of the mushroom caps with just enough oil to nicely coat both sides, then generously season with salt & ground black pepper. Be sure to wait to prep the mushrooms until just before you are ready to grill! Why? ⇢ Since mushrooms are so absorptive, it’s best to oil & season them just prior to grilling to avoid soggy mushrooms. For similar reasons, it’s best to use a brush (or your hands) to coat the mushrooms evenly with oil rather than drizzling oil over top.

3

Grill the portobello mushroom caps. Grill the mushrooms 4-5 minutes per side, until they are as tender & charred as desired – simple as that!

*More Grilling Tips & Tricks

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Let’s make this your best grilling season yet! 🙌🏼 🔥

Chimichurri Sauce 101

If you’ve been around PWWB for a while, you probably know my affinity for what I’ve affectionately dubbed F-Bombs, aka Flavor Bombs – my go-to sauces & condiments! A good F-bomb is the absolute easiest way to amp up the flavor in any meal — & this bright & herbaceous chimichurri is no different!

Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.

Made with just 5 fresh ingredients & a handful of pantry staples, you can whip up a batch of this gorgeous green spread to zhuzh up everything from kebabs & veggie platters to these delicious vegan mushroom tacos! In the summer months, I keep a jar of my easy chimichurri sauce in the fridge at all times because it’s so dang delicious. It’s also really simple to make!

How To Make Chimichurri Sauce. ⇢ I usually prep my chimichurri while the grill preheats, & set it aside until I’m ready to serve. Simply add fresh cilantro, parsley, & oregano, the juice & zest of a lemon, a few cloves of garlic, olive oil, red wine vinegar, & crushed red pepper flakes to a blender or food processor with a little salt & ground black pepper. Pulse to combine & voila! A beautiful chimichurri sauce you’ll want to put on everything! 😋

The Fun Part! Turning Grilled Mushrooms into Delicious Tacos!

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!

Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.

Storage & Reheating

  • Leftover grilled mushrooms will keep, stored in an airtight container in the refrigerator, for up to 5 days. Reheat on the stovetop or in the microwave until warmed through.
  • Leftover chimichurri sauce will keep, stored in an airtight container in the refrigerator, for up to 1 week.

Refer to the Recipe Notes, below, for more Storage & Reheating guidance!

Meal Prep Tips!

These grilled mushroom tacos come together really quickly with very little prep work required, but you can eliminate almost all active prep work at dinnertime by prepping the chimichurri sauce & any other taco toppings in advance:

  • Prep the chimichurri sauce & store in an airtight container in the refrigerator for up to 1 week.
  • Prep taco toppings, like a batch of quick pickled red onions or whatever taco night fixings you love most!

Refer to the Recipe Notes, below, for more meal prep guidance!

Quick & Easy Recipe Variations

Switch up the mushrooms! ⇢ If you cannot find whole portobello mushroom caps at your grocery store, you can also make these grilled mushroom tacos with smaller mushrooms, such as white button mushrooms or cremini mushrooms (baby bellas). Rather than grilling whole, slice the smaller mushrooms in half lengthwise, then string them on a skewer. Refer to the Recipe Notes, below, for more guidance.

Gussied-up chimichurri sauce! ⇢ There’s more than one way to sauce up these delectable mushroom tacos. If you’re feeling a little extra, try making a batch of our Summer Sauce. A fun, creamy twist on traditional chimichurri, this recipe blends avocado into the mix for a supremely craveable dip, sauce, or spread.

Swap in flour tortillas! ⇢ While I’m a sucker for a street taco served in corn tortillas, you can certainly use soft flour tortillas instead if that’s what you have on hand or if it’s what you love most!

Turn it into a burrito – or bowl! ⇢ Make your grilled mushrooms more portable by wrapping everything up in a large burrito, preferably accompanied by some green rice for even more built-in flavor. Or, leave out the tortilla entirely and eat your grilled mushrooms as a taco bowl!

Serve ‘em with slaw! ⇢ Our Everyday Slaw is the perfect side for these smoky grilled mushroom asada tacos!

Grilled Mushroom Tacos FAQs

Do you have to remove the gills of a portobello mushroom?

Nope! Whenever I’m asked “do you scrape the inside of a portobello mushroom?”, I’m always happy to report that this step isn’t necessary. Some recipes call for the step because the gills of portobellos are particularly dark & can color the dishes they’re a part of, but for these grilled mushroom tacos, that color is welcome!

Can you eat all of a portobello mushroom?

Yup! That said, I recommend sticking to the meaty caps, as the stems can sometimes get a little woody. While they are edible – it just isn’t the texture we’re after for these grilled mushroom tacos.

Are mushrooms good for grilling?

Yes, absolutely. Learn everything you need to know about How to Grill Mushrooms here.

Which side of a portobello mushroom do you grill first?

While I like starting with the top of the cap facing down on the grill grates, it doesn’t really matter. Both sides grill up in 4-5 minutes each – easy!

Is it portobello? I thought it was portobella or portabello?

Here to set the record straight! The proper spelling uses 3 o’s: pOrtObellO. Which is weird, considering creminis are called baby bellas. But I didn’t make the rules! 😉

I can’t wait for you to try these Grilled Mushroom Tacos with Chimichurri Sauce! They’re a new go-to meal at our house, & I’m pretty sure you’re going to be obsessed with them, too! If you do give them a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations!

Need More Plant-Powered Taco Inspiration? You are in the right place! 🙌🏼 Be sure to try our Easy Roasted Veggie Tacos with Chipotle Cashew Crema, Cauliflower Lentil Taco Meat, Black Bean Quinoa Tacos, or Crispy Black Bean Tacos next! ♡ Happy cooking!

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A close up of assembled portobello mushroom tacos arranged on a piece of brown parchment paper. The parchment paper sits atop a white and gray marble surface. A ceramic bowl filled with chimichurri sauce rests alongside the grilled mushroom tacos at center with a gold spoon resting inside.

Grilled Mushroom Tacos with Chimichurri

  • Author: Jess Larson
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: serves 4
  • Category: Tacos, Burritos & Enchiladas Recipes
  • Method: Grilling & Smoking
  • Cuisine: Mexican & Tex-Mex, American
  • Diet: Vegan

Description

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 & smoky flavor & 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 & bright chimichurri sauce & whatever fixings your taco-loving heart desires. 

Naturally vegetarian, vegan, & dairy-free, & endlessly versatile – check the blog post above for easy recipe variations & the Recipe Notes, below, for some meal prep tips. 


Ingredients

Scale
  • 68 portobello mushroom caps, wiped clean & ends trimmed
  • 34 tablespoons avocado oil or neutral high smoke point oil of choice
  • 1 lime, juiced
  • chimichurri sauce, below
  • kosher salt & ground black pepper, to season
  • for serving, as desired: corn tortillas, smashed avocado or guacamole, queso fresco or cheese of choice, thinly sliced radish, finely diced red onions or pickled red onions, freshly chopped cilantro, lime wedges, etc.

for the chimichurri sauce:

  • 1/4 cup cilantro leaves & tender stems
  • 1/4 cup parsley leaves & tender stems
  • 2 tablespoons packed fresh oregano leaves
  • 1/2 lemon, zested & juiced
  • 23 cloves garlic
  • 1/4 cup olive oil
  • 12 tablespoons red wine vinegar
  • up to 1/2 teaspoon crushed red pepper flake
  • kosher salt & ground black pepper, to season

Instructions

  1. 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.)Weber Genesis II Propane Grill on a deck.
  2. 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 & 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.
  3. Prep the portobello mushroom caps: 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. Portobello mushroom caps are arranged atop a black baking sheet. A small pastry brush that has been dipped in avocado oil rests atop the mushroom caps.
  4. Grill the portobello mushroom caps: 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. Grilled portobello mushroom caps arranged on a baking sheet with spent lime halves. The baking sheet sits atop a white and gray surface. A small wooden pinch bowl filled with kosher salt, a small ceramic bowl filled with lime wedges, corn tortillas, loose cilantro, and a small ceramic bowl filled with chimichurri sauce surrounds the baking sheet.
  5. Assemble & 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…whatever your taco-lovin’ heart desires. Enjoy! Assembled portobello mushroom tacos arranged on a piece of brown parchment paper. The parchment paper sits atop a white and gray marble surface. A ceramic bowl filled with chimichurri sauce rests alongside the grilled mushroom tacos at center with a gold spoon resting inside.


Notes

  • Mushrooms: If you cannot find whole portobello mushroom caps at your grocery store, you can also make these grilled mushroom tacos with smaller mushrooms, such as white button mushrooms or cremini mushrooms (baby bellas). Rather than grilling whole, slice the smaller mushrooms in half lengthwise, then string them on a skewer. From there, prep & grill according to Steps 3-4 of Recipe Directions, above. Learn more about How to Grill Mushrooms.
  • Storage & Reheating: Leftover grilled mushrooms will keep, stored in an airtight container in the refrigerator, for up to 5 days. Reheat on the stovetop or in the microwave until warmed through. Leftover chimichurri will keep, stored in an airtight container in the refrigerator, for up to 1 week.
  • 10-Minute Meal Prep: These grilled mushroom tacos come together really quickly with very little prep work required, but you can eliminate almost all active prep work at dinnertime by prepping the chimichurri & any other taco toppings in advance:
    • Prep the chimichurri sauce according to Step 2 of Recipe Directions. Store in an airtight container in the refrigerator for up to 1 week. (10 minutes active prep)
    • Prep taco toppings. Prep a batch of quick pickled red onions or whatever taco night fixings you love most! (Active prep time varies)

Keywords: mushroom tacos recipe, grilled mushroom tacos, vegetarian tacos, vegetarian grilling recipe

Recipe by Jess Larson, Plays Well With Butter | Photography by KJ & Company, Kate Poskochil

Follow along with Plays Well With Butter on Instagram, Facebook, & Pinterest for more easy, modern recipes & fun!

Ready to Hit the Grill?

If this all still feels new to you, I encourage you to head over to Grilling 101, a compilation of tips & tricks for all of the grilling basics – everything from how to light your grill to how to clean your grill.

All this talk about grilling have you feelin’ ready to hit the grill? Me too! Be sure to check out this post for my 15 go-to marinades you need this grilling season. At our house, a good marinade is at the heart of grilling season. I’m positive these marinades will be on repeat at your house this summer! For even more grilled goodness, be sure to check out all of our Grilling & Smoking recipes.

& lastly! Be sure to give @playswellwithbutter a follow on Instagram – I’ll be teaching you how to grill up some goodness all summer long, & we have so much fun on Instagram!

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Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 6.3.22
    Ariella said:

    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!

  2. 5.27.22
    Jeanna said:

    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!!

    • 5.30.22
      Erin @ Plays Well With Butter said:

      Hi Jeanna! Thanks so much for dropping a comment, we are SO glad to hear that you loved these tacos as much as we do!

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Jess of Plays Well With Butter stands on a deck behind a stainless steel Weber Genesis II propane grill. In the background, a blossoming tree & a house with beige siding.