Description
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 and tender. Slice ’em thin, stuff ’em in tortillas, and finish ’em with a generous drizzle of zippy and herbaceous chimichurri sauce.
These grilled portobello mushroom tacos are pure summertime magic – the BEST quick and easy 30-minute dinner for any night of the week!
Naturally vegetarian, vegan, and dairy-free.
Ingredients
Scale
- 6-8 portobello mushroom caps, wiped clean and ends trimmed
- 3-4 tablespoons avocado oil or neutral high smoke point oil of choice
- 1 lime, juiced
- chimichurri sauce
- kosher salt and 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.
Instructions
- 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 and ground black pepper as desired. Pulse to combine. Taste and 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. [gallery columns="2" size="full" ids="29766,29770"]
- 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 and ground black pepper as desired.
- Grill the portobello mushroom caps: Place the portobello mushroom caps on the grill grates. Close the grill lid and grill the mushrooms 4-5 minutes per side, until they are as tender and charred as desired. Transfer to a small baking sheet or plate.
- Assemble and 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!
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 and 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 and 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)