Why Nutritionists Are Saying, Just Eat A Mushroom!
Why Nutritionists Are Saying, Just Eat A Mushroom!
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.
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.
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.
