Roasted Portobello Tacos with Chimichurri Sauce
These portobello tacos are stuffed with tender roasted mushrooms soaked in a savory marinade and topped with flavorful chimichurri sauce.
Servings: 4
Ingredients
For the Portobello Taco Filling
- ½ cup orange juice
- 2 tbsp. organic brown sugar
- 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, plus more to taste
- ¼ tsp. black pepper
For Serving
- 8 crispy taco shells
- shredded lettuce or cabbage
- diced tomato
- diced avocado or guacamole
Instructions
Prepare the Portobello Filling
- Stir orange juice, brown sugar, 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 the portobello slices on a baking dish and drizzle with any excess marinade. Bake 20 minutes, until tender 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 chimichurri sauce and toppings of choice.