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Portobello Mushroom Tacos with Chimichurri Sauce 



The most delicious grilled portobello mushrooms served in a flour tortilla topped with Chimichurri sauce!


Ingredients

12-16oz of sliced portobello mushrooms

2-3 tbsps vegan butter

1/3 cup balsamic vinegar

1/2 tsp garlic salt

1/2 tsp black pepper

Small flour tortilla, grilled


Chimichurri Sauce

1 cup finely chopped parsley

1/3 cup finely chopped cilantro

1/2 cup olive oil

1 tsp crushed red pepper

1/2 tbsps dried Italian seasonings

1 tsp garlic salt 

2 tbsps minced garlic

1/3 cup of red wine vinegar


Add all ingredients for chimicurri into a bowl and mix well. Taste and season with salt if necessary. Refrigerate for roughly 2 hrs to marinate. Mix well again before using. 



Directions

Heat a large pan to medium heat

Add in your butter

Once melted add in your mushrooms

Cook for 2-3 minutes

Add in your balsamic vinegar

Garlic salt and pepper

Cook stirring often for 10-12 minutes until liquid has cool down and mushrooms are tender 

Remove from heat

Place a few mushroom slices onto your grilled tortilla

Top with Chimichurri sauce

Serve and enjoy! 





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