Chimichurri Mushroom Tacos

Chimichurri Mushroom Tacos

DifficultyBeginnerYields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins

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.

 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
1

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.

2

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.

3

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.

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

Directions

1

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.

2

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.

3

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.

Notes

Chimichurri Mushroom Tacos
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