• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggies Save The Day
  • About Me
  • Recipes
  • Vegan Fall Recipes
  • eBooks
  • Guide
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About
  • Recipes
  • Spring
  • eBooks
  • FREE Guide
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Spring
    • eBooks
    • FREE Guide
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Vegan Main Dish Recipes

    Easy Mushroom Tacos with Chimichurri Sauce

    By: Amy Katz · Published: Feb 18, 2019 · Last modified: Dec 28, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, nut-free, soy-free, vegan

    Easy to make in under 30 minutes, these meatless mushroom tacos topped with homemade Chimichurri sauce are a satisfying vegan meal.

    Plater of mushroom tacos topped with avocado slices and Chimichurri sauce

    Tacos are perfect for getting dinner on the table fast. And vegetable-centric versions like potato tacos, sweet potato tacos, and these mushroom tacos and not only delicious, they are simple and economical to make.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Serving suggestions
    • Storing
    • FAQ
    • More unique mushroom recipes
    • 📋 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • The tacos are topped with a mouth-watering sauce you can make in minutes in a food processor.
    • Dinner will be ready in under 30 minutes.
    • It uses budget-friendly mushroom varieties that are available in every supermarket.

    Ingredients

    These tacos only require a few ingredients plus those for the sauce:

    • Corn torillas (or use your favorite type)
    • Olive oil (for sauteing, or substitute water)
    • Garlic
    • Mushrooms (brown cremini "baby bella" or white button)
    • Salt and pepper
    • Any additional toppings you would like to add such as sliced avocado (optional)

    And for the sauce, you'll need the following ingredients:

    • Fresh parsley
    • Fresh oregano
    • Garlic
    • Crushed red pepper flakes
    • Red wine vinegar
    • Salt and pepper
    • Olive oil

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Instructions

    Collage of 6 photos showing the steps to make this recipe
    1. Warm the tortillas.
    2. Add the garlic and mushrooms to a skillet. (Tip: Use the same skillet you used to heat the tortillas.)
    3. Saute until most of the liquid has evaporated.
    4. Meanwhile, add all of the sauce ingredients, except for the olive oil, to the bowl of a food processor.
    5. Pulse, scrapping down the sides as necessary, and stream in the oil.
    6. Transfer the sauce to a serving bowl.

    Success tip

    Do not blend the sauce until it's completely smooth. You should still be able to see small pieces of herbs in the Chimichurri.

    Serving suggestions

    Platter of mushroom tacos topped with herb sauce and avocado slices

    These tacos are delicious on their own or served with your favorite sides like rice and beans. Or try some of these vegan favorites:

    • Cilantro Lime Quinoa (Instant Pot Option)
      Cilantro Lime Quinoa (Instant Pot Option)
    • Bowl of salad topped with guacamole and crushed tortilla chips
      California Guacamole Salad
    • Overhead of bowl of brown rice salad with kidney beans, avocado, corn, and tomatoes
      Brown Rice Salad Recipe
    • Roasted cauliflower in a serving bowl with a spoon
      Spicy Roasted Cauliflower with Jalapeño Pepper

    Storing

    Leftover sauce can be covered and refrigerated for 1-2 days. Mix well since the olive oil will solidify.

    Sauteed mushrooms can be covered and refrigerated for a few days as well. Reheat in a microwave-safe container or in a skillet over low heat.

    FAQ

    What does Chimichurri taste like?

    Chimichurri, which originated in Argentina, usually contains parsley, oregano, garlic, chili pepper, vinegar, and olive oil. This flavorful green sauce is herby, tangy, garlicky, and spicy.

    What does Chimichurri go with?

    While traditionally served with meats like steak, it's also wonderful on roasted or grilled vegetables like cauliflower and potatoes. You can also drizzle it over rice and pasta or eat it with crusty bread.

    Can portobello mushrooms be used in this recipe?

    Yes, you can use 2 portobello mushrooms in place of smaller brown or white mushrooms. Remove the stems and slice them into ½-inch strips. Then saute them or roast them in the oven brushed with olive oil.

    More unique mushroom recipes

    Looking for more ways to enjoy mushrooms? Try some of these vegan favorites:

    • Serving bowl of green beans and mushrooms with gold utensils
      Sauteed Green Beans with Mushrooms
    • Creamy Spinach & Mushroom Pasta (Vegan)
      Creamy Spinach Mushroom Pasta (Vegan)
    • Platter of veggie fajitas ready to be served
      Easy Sheet Pan Vegan Fajitas
    • Bowl of roasted mushrooms garnished with pine nuts, parsley, and a lemon wedge
      Roasted Baby Bella Mushrooms

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Easy Mushroom Tacos with Chimichurri Sauce

    Easy to make in under 30 minutes, these meatless mushroom tacos topped with homemade Chimichurri sauce are a satisfying vegan meal.
    5 from 2 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Main Course, Tacos
    Cuisine: Fusion
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 2
    Calories: 518kcal
    Author: Amy Katz

    Equipment

    • Food Processor

    Ingredients

    For the tacos:

    • 6 corn tortillas
    • 1 Tablespoon 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
    • 1 teaspoon crushed red pepper flakes
    • 1 ½ Tablespoons red wine vinegar
    • salt and pepper, to taste
    • ¼ cup olive oil
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Heat a skillet over medium heat. Warm each tortilla on each side. Cover the tortillas to keep warm. (See notes.)
    • In the same skillet used to heat the tortillas, add the olive oil. When warm, add the garlic and saute for about 30 seconds.
    • 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.
    • Meanwhile, prepare the Chimichurri sauce by adding the parsley, oregano, garlic, red pepper flakes, red wine vinegar, and salt and pepper to the bowl of a food processor. Pulse, scraping down the sides of the bowl as needed.
    • Stream the olive oil through the funnel in the top while the food processor is running. Taste and adjust the seasonings, if needed.
    • Build the tacos by adding some of the mushrooms to each tortilla then topping with Chimichurri. Garnish with avocado slices, if desired, and enjoy.

    Notes

    Nutrition Facts do not include the optional avocado slices.
    Warming tortillas:
    To keep your tortillas warm for up to an hour, I recommend this inexpensive insulated Tortilla Warmer.
    Success tip:
    Do not blend the sauce until it's completely smooth. You should still be able to see small pieces of herbs in the Chimichurri.
    Storing leftovers:
    Any leftover sauce will last refrigerated for 1-2 days. Mix well before serving since the olive oil will solidify.
    Sauteed mushrooms can be covered and refrigerated for a few days as well. Reheat in a microwave-safe container or in a skillet over low heat.
     
    SUBSCRIBE to Veggies Save The DaySign up today! JOIN BY CLICKING HERE

    Nutrition

    Calories: 518kcal | Carbohydrates: 44g | Protein: 8g | Fat: 37g | Saturated Fat: 5g | Sodium: 64mg | Potassium: 755mg | Fiber: 7g | Sugar: 3g | Vitamin A: 678IU | Vitamin C: 7mg | Calcium: 144mg | Iron: 3mg

    Nutritional information is an estimation only.

    More Vegan Main Dish Recipes

    • Bowl of pan fried chickpeas garnished with a lemon wedge.
      Pan Fried Chickpeas
    • Bowl of mac and cheese.
      Vegan Mac and Cheese Without Cashews
    • Platter of stuffed mushrooms garnished with fresh parsley.
      Vegan Stuffed Mushrooms
    • Plate with tofu meatballs on it and one in front with a bite taken out of it.
      Tofu Meatballs
    • Facebook
    • Twitter

    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made this
    1. LisaRose

      March 28, 2021 at 7:35 pm

      5 stars
      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.

      Reply
      • Amy Katz

        March 29, 2021 at 8:41 am

        I'm so happy you enjoyed it! I agree, the sauce is what makes it.

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Amy in a kitchen holding a cut avocado in her hands.

    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

    More about me →

    Spring

    • Bowl of cabbage salad with cut lemon and serving utensils.
      Lemony Savoy Cabbage Salad (Without Mayo)
    • Bowl of carrot and orange salad surrounded by sprigs of fresh cilantro and mint
      Moroccan Carrot and Orange Salad
    • Bowl of soup with blue napkin
      Creamy Vegan Orzo Soup with Chickpeas
    • White bowl containing Lemon Dairy Free Pasta Sauce with aqua basket of lemons and parsley in the background
      Lemon Dairy Free Pasta Sauce
    • Bowl of roasted mushrooms garnished with pine nuts, parsley, and a lemon wedge
      Roasted Baby Bella Mushrooms
    • Bowl of Matcha Balls with one in front with a bite taken out of it.
      Matcha Balls

    Most Popular

    • Bowl of turmeric rice garnished with fresh cilantro
      Mediterranean Yellow Rice
    • Bowl of spaghetti and tomato sauce garnished with fresh herbs
      15 Minute Tomato Paste Pasta Sauce
    • Pineapple Green Smoothie
      Pineapple Green Smoothie
    • Serving bowl of green beans and mushrooms with gold utensils
      Sauteed Green Beans with Mushrooms
    • Overhead of white bowl filled with vegetable soup
      Easy Vegan Vegetable Soup
    • Green chia pudding with kiwi, mango, and banana in a glass
      5 Easy Breakfast Chia Pudding Recipes

    Footer

    ↑ back to top

    About

    Meet Amy

    Privacy Policy

    Accessibility Policy

    Resources

    FREE Guide

    eBooks

    Keep in touch!

    Join the Facebook group

    Follow on Instagram

    Buy Me a Coffee

    As seen in

    Logos for HuffPost, LIVESTRONG.com, healthline, Insider, VegNews, CountryLiving, Well+Good, Better by Today, Brit+Co, Women's Health, BuzzFeed, Parade, Greatist, Everyday Health, MSN, and Tasty.

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Veggies Save The Day |  Unauthorized use and/or duplication of material without express and written permission from this site's owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Veggies Save The Day with appropriate and specific direction to the original content.