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.
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
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.
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.
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!
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.
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.
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!
FAQ & Substitutions:
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.
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.
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!
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!
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!
More easy 30 minute recipes you can make for dinner:
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Portobello Mushroom Tacos with Cilantro Chimchurri
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:
- 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
- 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!
- 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.