With a homemade Chimichurri sauce, meaty Highline Portabella Mushrooms on a corn tortilla, these Chimichurri Mushroom Tacos are a flavorful, easy to make plant-based dinner.
Ingredients:
16 oz Highline Portabella Mushrooms, thickly sliced
¼ cup fresh parsley, finely chyopped
3 cloves garlic, minced
¼ cup olive oil
2 tbsp red wine vinegar
1 tsp dired oregano
1 large bell pepper, sliced
8 small corn tortillas
½ cup Cojita cheese, crumbled
Salt and pepper, to taste
Instructions:
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside. To make the chimichurri sauce, combine parsley, cilantro, garlic, olive oil, vinegar, oregano, salt and pepper in a small bowl. Whisk to combine and set aside.
- Drizzle mushrooms and peppers with olive oil, salt and pepper, tossing to coat. Transfer to prepared baking sheet and bake until tender and slightly caramelized, about 15 to 20 minutes.
- Warm tortillas on a baking sheet in oven for 1 to 2 minutes, or until soft. Divide mushrooms and peppers among tortillas and drizzle with about 1 tablespoon of reserved chimichurri sauce. Top evenly with cheese and serve.
