Roasted Portobello Tacos with Chimichurri Sauce
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
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
Ingredients
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
Instructions
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.