These vegan mushroom tacos are simple, saucy, and ready in about 25 minutes. Garlicky sauteed cremini or button mushrooms are tucked into warm corn tortillas, then topped with a bright homemade chimichurri sauce made with parsley, oregano, crushed red pepper flakes, red wine vinegar, and olive oil.
They're a fun change from the usual taco night lineup. The mushrooms make a savory filling, while the chimichurri adds a tangy, herby finish that makes every bite pop.
Serve them with sliced avocado or your favorite taco toppings. And if you're in the mood for more plant-forward tacos, try my vegan potato and kale tacos or spicy roasted sweet potato tacos next.
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Oh. My. Word! This is amazing, Amy. I used portobello mushrooms but it's really all about the sauce. I plan to make more sauce to pour over my couscous. It's easy and delish! Thanks for another winner.
- LisaRose
How to make mushroom tacos
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
- Warm the tortillas in a skillet, then cover them to keep them soft.
- In the same skillet, heat the olive oil and saute the garlic for about 30 seconds. Add the sliced mushrooms.
- Cook, stirring occasionally, until they soften and most of their liquid evaporates. Season with salt and pepper.
- Meanwhile, add the parsley, oregano, garlic, red pepper flakes, red wine vinegar, salt, and pepper to a food processor.
- Pulse until finely chopped, scraping down the sides as needed. Stream in the olive oil and pulse just until combined. The chimichurri should still look a little rustic with small pieces of herbs throughout.
- Transfer the sauce to a serving bowl.
To serve, fill the tortillas with the sauteed mushrooms, spoon the chimichurri sauce over the top, and add avocado slices, if using. These mushroom tacos are best served right away while the tortillas are warm and the chimichurri tastes fresh.
If you love veggie-filled tacos, my sheet pan vegetable fajitas are another easy dinner to try next.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Vegan Mushroom Tacos with Chimichurri Sauce
Equipment
- food processor
Ingredients
For the tacos:
- 6 corn tortillas
- 1 Tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 8 ounces brown or white mushrooms , cremini (Baby Bella) or white button mushrooms, sliced
- salt and pepper, to taste
- sliced avocado, for serving (optional)
For the chimichurri sauce:
- 2 Tablespoons fresh parsley, roughly chopped
- 1 Tablespoon fresh oregano
- 2 cloves garlic, minced
- 1½ Tablespoons red wine vinegar
- 1 teaspoon crushed red pepper flakes
- salt and pepper, to taste
- ¼ cup extra virgin olive oil
Instructions
- Heat a skillet over medium heat. Warm each tortilla on each side. Cover the tortillas to keep warm.6 corn tortillas
- In the same skillet used to heat the tortillas, add the olive oil. When warm, add the garlic and saute for about 30 seconds.1 Tablespoon extra virgin olive oil, 2 cloves garlic
- Next add the sliced mushrooms to the skillet. Saute, stirring occasionally, until most of the liquid from the mushrooms has evaporated and the mushrooms are soft. Season to taste with salt and pepper.8 ounces brown or white mushrooms , salt and pepper
- Meanwhile, prepare the chimichurri sauce by adding the parsley, oregano, garlic, red wine vinegar, red pepper flakes, and salt and pepper to the bowl of a food processor. Pulse, scraping down the sides of the bowl as needed.2 Tablespoons fresh parsley, 1 Tablespoon fresh oregano , 2 cloves garlic, 1 teaspoon crushed red pepper flakes, 1½ Tablespoons red wine vinegar, salt and pepper
- Stream the olive oil through the funnel in the top while the food processor is running. Taste and adjust the seasonings as needed.¼ cup extra virgin olive oil
- Build the tacos by adding some of the mushrooms to each tortilla then topping with chimichurri. Garnish with avocado slices, if desired, and enjoy.sliced avocado
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Notes
Nutrition
Nutritional information is an estimation.
LisaRose says
Oh. My. Word! This is amazing, Amy. I used portobello mushrooms but it’s really all about the sauce. I plan to make more sauce to pour over my couscous. It’s easy and delish! Thanks for another winner.
Amy Katz says
I'm so happy you enjoyed it! I agree, the sauce is what makes it.