These portobello tacos are stuffed with tender roasted mushrooms soaked in a savory marinade and topped with flavorful chimichurri sauce.
These are the tacos. Feed them to your family and friends, especially the ones who are dubious when it comes to vegan food. They’ve got a lot going for them.
First, tacos. Duh. You kind of can’t lose when you stuff your food into a crispy crunchy shell. Okay, maybe if the food is reeeeeeally bad, but even bad food improves by a couple of degrees when you taco-ify it. (Try it next time you’ve got some leftovers you’re not so thrilled about stashed away in the fridge!)
Fill a taco shell with some good stuff, on the other hand, and you’re unstoppable. A taco party superstar. I realized the power of the taco not too long ago when I fed these tostadas to my dad. He made a point of telling me to tell you guys that he loved them, him being a cheeseburger and fries kind of guy. Tostadas are basically flattened out tacos. (And yeah, they work pretty much as well as tacos when it comes to making anything delicious, in case you were wondering. Just messier.) I guess what we can deduce from this is that the power is in the shell. It makes things good. Even better if you make your own shell, which is pretty darn easy.
Then there’s the filling. Now, I love portobello mushrooms, but in my experience they’re also a sure fire winner with folks who might be a little apprehensive about eating a taco filled with quinoa or tofu (both of which are delicious, btw). It makes sense. What’s not to love about a big juicy mushroom? Nothing! This is especially true with you marinate it in spices and orange juice.
To finish things off, I went and topped the whole deal with chimichurri, which is an Argentinian sauce loaded with garlic, cilantro and parsley. It’s delicious and I’d gladly chomp it from a spoon. This time around I opted for polite, and smeared it on these portobello tacos.
Roasted Portobello Tacos with Chimichurri Sauce
For the Portobello Taco Filling
- 1/2 cup orange juice
- 2 tbsp. agave
- 2 tbsp. soy sauce
- 1 tbsp. olive oil
- 1/4 tsp. black pepper
- 3 garlic cloves miced
- 4 large or 6 medium portobello caps sliced
- 1 red onion sliced into strips
For the Chimichurri Sauce
- 1 cup fresh parsley
- 1/4 cup fresh cilantro
- 1/4 cup olive oil
- 2 tbsp. red wine vinegar
- 1 tbsp. lime juice
- 1 tsp. ground cumin
- 1/2 tsp. red pepper flakes optional
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 8 crispy taco shells
- shredded lettuce
- diced tomato
- diced avocado
Prepare the Portobello Filling
- Stir orange juice, agave, soy sauce, olive oil, garlic and pepper together in small bowl. Place portobellos and onion strips in a shallow dish and pour marinade over top. Allow to marinate for at least 30 minutes at room temperature, or up to 12 hours in the refrigerator.
- Preheat oven to 400º. Place portobello mixture in baking dish, along with marinade. Bake 20 minutes, flipping once about half way through.
Prepare the Chimichurri Sauce
- Place all ingredients into food processor and blend to a uniform consistency, stopping to scrape down sides of bowl as needed.
Prepare the Tacos
- Divide portobello filling among shells and top with lettuce, tomato, avocado and chimichurri sauce.