Name: Chimichurri Mushroom Tacos
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 4
Ingredients: 1 cup fresh parsley, finely chopped; 1/4 cup fresh cilantro, finely chopped; 3 cloves garlic, minced; 1/4 cup olive oil, plus more for drizzling; 2 tablespoons red wine vinegar; 1 teaspoon dried oregano; Kosher salt and freshly ground black pepper, to taste; 4 large portabella mushroom caps, cleaned and cut into 1/2-inch thick slices; 1 large bell pepper, seeded and sliced; 8 small corn tortillas; 1/2 cup crumbled Cotija cheese

Prep Time 10
Cook Time 22
Total Time 32 minutes
Yield 4 1x

Author Mushroom Council

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Ingredients

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1 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
3 cloves garlic, minced
1/4 cup olive oil, plus more for drizzling
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
4 large portabella mushroom caps, cleaned and cut into 1/2-inch thick slices
1 large bell pepper, seeded and sliced
8 small corn tortillas
1/2 cup crumbled Cotija cheese

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Instructions

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.

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