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    Home » All Recipes » Vegetarian Lunch + Dinner

    Portobello Mushroom Tacos with Cilantro Chimchurri

    Published: Jul 1, 2020 · Modified: Aug 28, 2021 by Megan · This post may contain affiliate links.

    14.3K shares
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    tacos with text "vegan mushroom tacos with chimchurri".

    I am so excited to bring you these Portobello Mushroom Tacos with the easiest Cilantro Chimichurri Sauce. These vegan tacos come together in 40 minutes and are truly FILLED with flavor from the juicy portobello mushrooms to the tangy homemade chimichurri sauce.

    flour tortillas filled with mushrooms, chimichurri sauce, purple cabbage, with extra limes and a bowl of chimichurri sauce on the side

    The inspiration behind these tacos really comes from the craving for a "meatier" taco that is still vegan!

    Luckily, portobello mushrooms provide the PERFECT texture to get that juicy meaty flavor while keeping everything plant-based. I like to pan-fry my portobello mushrooms, but they can also be grilled or baked- making this a truly versatile recipe for any kitchen!

    The homemade spices used to marinate the portobello mushrooms are meant to imitate an asada sauce which you typically find on Mexican food like carne asada. To bring this epic taco recipe to the next level, I then made my own version of a chimichurri sauce, which is also traditionally served on steak, and paired it with mushrooms instead!

    Steps to make portobello mushroom tacos

    Like most of my Lunch & Dinner recipes on SGTO, these tacos can be whipped up in 30-40 minutes or less! 

    Make the mushroom taco seasoning

    This is a mix of a few different spices like chili powder, garlic powder, salt, white pepper, cumin, avocado oil, and lime juice.

    I know it can sometimes be intimidating to make your own spice mix, but I usually prefer it because it can lead to really unique flavors from pantry staples.

    If for any reason you don't have these spices on hand, you can also sub the mix of spices for 1 Tbsp of taco seasoning mixed with the same amount of oil and lime juice.

    mushroom taco seasoning

    Slice & marinate the mushrooms.

    I like to slice the mushrooms into 1" thick pieces and add them to a large bowl. Then I coat with the marinade using my hands so the spices get rubbed into the mushrooms.

    marinated portobello mushroom slices in a mixing bowl

    Pan fry the mushrooms.

    At this point, it's time to pan-fry the mushrooms. You really want to do this step in a single layer, so it usually takes two rounds of cooking depends on your pan size.

    I oil my skillet slightly (so the mushrooms don't stick) and then pan fry the mushrooms for about 3-5 minutes on each side until they are browned and have released a decent amount of liquid. Then, set aside on a plate for later.

    P.S- I always use my Lodge skillet for pan-frying. It's the best and helps me to avoid chemicals from non-stick pans!

    portobello mushroom slices being cooked in a skillet pan

    Make the cilantro chimichurri

    If you've never had chimichurri before, it is an Argentinian and Uruguayan sauce traditionally used to dress meat. Traditional chimichurri is made with parsley, oregano, garlic, vinegar, and spices. However, this is not a traditional recipe. We skip the oregano and instead use a LOT of cilantro plus some lime juice for a unique mix of flavors.

    cilantro chimichurri ingredients in bowls

    While traditional chimichurri is a bit chunkier and chopped, I went the easy route and threw everything into a food processor. I only blended it for a few seconds so it wasn't one big mush and still had plenty of texture, but this method makes for a much quicker recipe. If you don't have a blender or food processor, you can totally chop up all the ingredients by hand as well!

    My biggest piece of advice when it comes to chimichurri? ALWAYS use fresh ingredients. That's how you get the best flavor.

    cilantro chimichurri in a blender and in a bowl

    How to assemble mushroom tacos

    First, layer on a heaping Tbsp of avocado mash.

    Then, layer on 2-3 portobello mushrooms. Don't add more or the tacos will be too stuffed to eat!

    Next up, add on any fresh veggies. I chose to add shredded purple cabbage. However, shredded lettuce, shredded carrots, or even pickled onions would be amazing on these vegan mushroom tacos.

    Finally, drizzle on the cilantro chimichurri sauce! I like to add about 1-2 tsp per taco, but add as much or as little as you would like!

    plate of portobello mushroom tacos getting a spoonful of chimichurri on top

    FAQ & Substitutions:

    Will these portobello tacos work with different mushrooms?

    Yes! However, you're just going to sauté the mushrooms vs pan frying large slices.

    Portobello mushrooms have a very different texture than other mushroom varieties and they also tend to be larger. This makes them easier to roast or pan fry in slices.

    If you are using button mushrooms or cremini mushrooms, slice them thinly and coat them in seasoning. Then, sauté them in a pan until they are crisp and the juices have been released.

    How do I grill or roast portobello mushrooms?

    If you'd like to grill the mushrooms instead of pan-frying them, marinate 3 whole portobello mushrooms and grill them for about 5 minutes on each side. Then, cut each mushroom into slices AFTER they are cooked. 

    To roast the mushrooms instead of pan-frying, add them in a single layer to a baking sheet covered in parchment paper. It's really important to use parchment paper or else the mushrooms will stick to the pan. Then, roast them at 400F for around 10-15 minutes until cooked through.

    Are these mushroom tacos gluten-free?

     I did use flour tortillas so technically the tacos you see pictured here are not. However, you can easily swap those out for corn tortillas and the rest of the recipe is entirely gluten-free, vegan, u0026 dairy-free. Wahoo!

    How do I store portobello mushroom tacos?

    To store leftovers, you're going to want to store the mushrooms and chimichurri in separate containers.

    The mushrooms can be stored in a closed container in the fridge for 1-2 days. They don't freeze well.

    Chimichurri sauce can be stored in the fridge for up to 1 week. I haven't tried freezing it, but if you do I imagine freezing it in ice cube trays and then storing it in a freezer-safe container once frozen would work best.

    The smashed avocado does not store well and is best to make fresh!

    three tacos filled with portobello mushroom slices, avocado, chimichurri sauce, purple cabbage, and cilantro

    I truly hope you enjoy these delicious Vegan Portobello Mushroom Tacos with Cilantro Chimichurri sauce! Whether you pan-fry, roast, or grill the mushrooms for this recipe- they truly make the best vegan taco meat. Enjoy this summertime fave!

    -TSG

    More easy 30 minute recipes you can make for dinner:

    • Carrot Lentil Ginger Soup
    • Chickpea Tomato Spinach Curry
    • Spicy Baked Peanut Tofu
    • Vegan Lo Mein with Tofu

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    flour tortillas filled with mushrooms, chimichurri sauce, purple cabbage, with extra limes and a bowl of chimichurri sauce on the side

    Portobello Mushroom Tacos with Cilantro Chimchurri

    Juicy vegan portobello mushroom tacos filled with avocado smash, shredded cabbage, and cilantro chimichurri for a delicious an easy dinner!
    4.61 from 28 votes
    Print Pin
    Course: Vegetarian Lunch + Dinner
    Cuisine: Mexican
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 10 small tacos
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    Cilantro Chimichurri sauce:

    • 1 cup loosely packed cilantro stems okay
    • ½ cup loosely packed parsley stems removed
    • 5 Tablespoons olive oil
    • 2 garlic cloves skins removed
    • 1 ½ Tablespoons red wine vinegar
    • 1 Tablespoon lime juice ½ lime
    • ½ teaspoon salt
    • ¼-1/2 teaspoon chili flakes optional, for spice- omit for a less spicy sauce

    Portobello Mushroom Tacos:

    • 3 large portobello mushroom caps
    • ½ teaspoon chili powder
    • ½ teaspoon garlic powder
    • ½ teaspoon salt
    • ½ teaspoon white pepper
    • ½ teaspoon cumin
    • 1 Tablespoon oil I used avocado oil
    • 1 Tablespoon lime juice about ½ lime

    Taco ingredients:

    • 10 mini flour tortillas sub 1:1 for corn to keep recipe gluten-free
    • 2 avocados
    • 1 Tablespoon lime juice
    • salt & pepper to taste
    • ½ cup shredded cabbage

    Instructions

    • First, make the cilantro chimichurri sauce.  Add the cilantro, parsley, olive oil, garlic cloves, red wine vinegar, lime juice, salt, and optional chili flakes to a food processor or blend. Pulse a few times and pulse to blend together. Then, pour into a bowl and set aside.
    • Next, slice the portobello mushrooms into ½-1" thick slices and place into a large bowl. If you haven't done so already, now would be a good time to slice any other vegetables like the shredded cabbage and set aside for later. In a separate small bowl, whisk together the seasoning ingredients including the chili powder, garlic powder, salt, white pepper, cumin, avocado oil, and lime juice. Then, pour the seasoning mixture into the bowl of sliced mushrooms and use your hands to gently coat the mushrooms with the seasoning.
    • Lightly coat a pan with oil and turn on the heat. Add the mushrooms to the pan in a single layer and cook for 3-5 minutes on each side until the mushrooms have browned. It's important to do this in a single layer, so it will likely take two rounds of cooking. Alternatively, preheat the oven to 400F and add the mushroom slices to a parchment lined baking sheet in a single layer. Then, cook them for 10-12 minutes until browned. Remove the mushrooms from the heat and set aside.
    • In a small bowl mash together the avocado, lime, salt & pepper to make an easy avocado smash. Add 1 tbsp of avocado smash to each taco, top with 2-3 portobello mushrooms, shredded cabbage, and about 1-2 tsp of cilantro chimichurri. Serve warm and enjoy!

    Notes

    • Portobello mushrooms can be stored in a closed container in the fridge for 1-2 days and reheated before added to tacos as leftovers.
    • Cilantro chimichurri can be stored in a closed container in the fridge for up to 1 week.
    • Smashed avocado is best enjoyed fresh and does not store well as leftovers.

    Nutrition

    Serving: 2tacos | Calories: 307kcal | Carbohydrates: 12g | Protein: 3g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Sodium: 502mg | Potassium: 669mg | Fiber: 7g | Sugar: 2g | Vitamin A: 942IU | Vitamin C: 23mg | Calcium: 34mg | Iron: 1mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Reader Interactions

    Comments

    1. Lisa says

      February 06, 2023 at 4:30 am

      5 stars
      Apologies - my previous post should have been five stars, not three!!!!

      Reply
    2. Lisa says

      February 06, 2023 at 4:28 am

      2 stars
      These were fantastic! I added cabbage and pickled red onions and it gave an extra zip and crunch. Thanks for a great recipe!

      Reply
      • Megan says

        February 06, 2023 at 3:10 pm

        Thank you so much!

        Reply
    3. Deborah says

      July 10, 2022 at 1:02 am

      5 stars
      These were delicious! I had no parsley so substituted some kale & the sauce was fantastic. Will make these again

      Reply
      • Megan says

        July 10, 2022 at 6:37 pm

        Yum love the addition of kale!

        Reply
      • anke says

        January 24, 2023 at 11:06 pm

        5 stars
        Made these this evening with my teenage daughter - she gave them a '10/10' with no hesitation! LOVE the flavors of lime & garlic in the chimichurri... we added a little leftover fresh salsa we'd made the other day... De-LISH!!

        Reply
    4. Gaines says

      May 25, 2022 at 11:26 pm

      5 stars
      This was so delicious and flavorful, we will be making this again soon. Love the chimichurri. I just added a couple of roasted jalapeños for some spice.

      Reply
      • Megan says

        May 26, 2022 at 12:54 am

        So happy you loved it and adding jalapeños sounds perfect 🙂

        Reply
    5. Em says

      July 11, 2021 at 8:31 pm

      This sounds relish! Just wondering for ratio sake, does this line in the ingredients mean the portobello caps? 3 large portobello mushroom tacos

      Reply
      • Megan says

        July 11, 2021 at 10:20 pm

        Thanks for catching that! Yes it means caps and I will update it 🙂

        Reply
    6. Rebecca says

      April 30, 2021 at 6:16 pm

      How long do you marinate the mushrooms?

      Reply
      • Megan says

        April 30, 2021 at 6:26 pm

        You really don't need to marinate them. Just rub the spices and oil into the mushrooms before cooking and they should be good to go and taste great as that's what I do! However, you can always marinate for longer if that's what you prefer.

        Reply
    7. Rebecca says

      April 26, 2021 at 12:26 am

      What would you season the cabbage with prior?

      Reply
      • Megan says

        April 26, 2021 at 2:06 am

        I didn't season it at all, but you could use a little lemon juice, salt, and oil if you feel it needs more flavor.

        Reply
    8. Alexa Grace says

      February 24, 2021 at 3:24 am

      Made these for dinner and absolutely loved them. Made the Portobello and then a steak version for the non vegetarians and it was loved by all.

      Reply
      • Megan Horowitch says

        February 24, 2021 at 3:59 am

        Love hearing that, thank you for sharing!

        Reply
    9. Kiana says

      February 05, 2021 at 4:48 am

      This was great! Especially the chimichurri. I appreciate the simple, nutritious, flavorful and quick recipe, definitely adding to the taco recipe rotation.

      Reply
      • Megan Horowitch says

        February 05, 2021 at 5:19 am

        So glad you liked it and it's in the taco rotation 🙂

        Reply
    10. Anicca says

      January 23, 2021 at 12:58 pm

      5 stars
      I added red pepper slices and chopped walnut to fry with mushrooms, was awesome and so healthy, will make this over and over thanks!

      Reply
    11. Ana Bristol says

      October 08, 2020 at 3:04 am

      I just made these for dinner and we’re AMAZING!!! My vegan boyfriend was very pleased. The seasoning is very flavorful and right on point for a mushroom “steak” taco. Will definitely make again.

      Reply
      • Megan Horowitch says

        October 08, 2020 at 2:40 pm

        So glad you both liked them! 🙂

        Reply

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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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