These portobello tacos are stuffed with tender roasted mushrooms soaked in a savory marinade and topped with flavorful chimichurri sauce.
Course:
Entree
Cuisine:
American, Mexican
Servings: 4
Author: Alissa
For the Portobello Taco Filling
-
½
cup
orange juice
-
2
tbsp.
agave
-
2
tbsp.
soy sauce
-
1
tbsp.
olive oil
-
¼
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
-
¼
cup
fresh cilantro
-
¼
cup
olive oil
-
2
tbsp.
red wine vinegar
-
1
tbsp.
lime juice
-
1
tsp.
ground cumin
-
½
tsp.
red pepper flakes
optional
-
¼
tsp.
salt
-
¼
tsp.
black pepper
For Serving
-
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.