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
- 6–8 portobello mushroom caps, wiped clean & ends trimmed
- 3–4 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
- 2–3 cloves garlic
- 1/4 cup olive oil
- 1–2 tablespoons red wine vinegar
- up to 1/2 teaspoon crushed red pepper flake
- kosher salt & ground black pepper, to season
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 & 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. [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 & ground black pepper as desired.
- 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.
- 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!
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)