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+ servings
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
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
  1. 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.
  2. 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
  1. Place all ingredients into food processor and blend to a uniform consistency, stopping to scrape down sides of bowl as needed.
Prepare the Tacos
  1. Divide portobello filling among shells and top with lettuce, tomato, avocado and chimichurri sauce.