Portobello Mushroom Tacos with Chimichurri Sauce Recipe

Portobello Mushroom Tacos with Chimichurri Sauce 🌮

The most delicious grilled portobello mushrooms served in a flour tortilla topped with Chimichurri sauce!

Ingredients
12-16oz of sliced portobello mushrooms
2-3 tbsps vegan butter
1/3 cup balsamic vinegar
1/2 tsp garlic salt
1/2 tsp black pepper
Small flour tortilla, grilled

Chimichurri Sauce
1 cup finely chopped parsley
1/3 cup finely chopped cilantro
1/2 cup olive oil
1 tsp crushed red pepper
1/2 tbsps dried Italian seasonings
1 tsp garlic salt
2 tbsps minced garlic
1/3 cup of red wine vinegar

Add all ingredients into a bowl and mix well. Taste and season with salt if necessary. Refrigerate for roughly 2 hrs to marinate. Mix well again before using.

Directions
Heat a large pan to medium heat
Add in your butter
Once melted add in your mushrooms
Cook for 2-3 minutes
Add in your balsamic vinegar
Garlic salt and pepper
Cook stirring often for 10-12 minutes until liquid has cool down and mushrooms are tender
Remove from heat
Place a few mushroom slices onto your grilled tortilla
Top with Chimichurri sauce
Serve and enjoy!