Easy to make in under 30 minutes, these meatless Mushroom Tacos topped with homemade Chimichurri sauce are a satisfying vegan meal. You can make them with brown cremini or white button mushrooms.
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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.
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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
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Warm the tortillas.
- Add the garlic and mushrooms to a skillet. (Tip: Use the same skillet you used to heat the tortillas.)
- Saute until most of the liquid has evaporated.
- Meanwhile, add all of the sauce ingredients, except for the olive oil, to the bowl of a food processor.
- Pulse, scrapping down the sides as necessary, and stream in the oil.
- Transfer the sauce to a serving bowl.
Amy's 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
These Chimichurri mushroom tacos are delicious on their own or served with your favorite sides like rice and beans. They also pair well with cilantro lime quinoa, brown rice salad, and jalapeño roasted cauliflower.
Storing
Leftover sauce can be refrigerated in an airtight container for 1 to 2 days. Mix well since the olive oil will solidify.
Sauteed mushrooms can be refrigerated in an airtight container for up to 3 days. Reheat in a microwave-safe container or in a skillet over low heat.
Recipe FAQs
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.
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.
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 vegan mushroom recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for community, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Vegan Mushroom Tacos with Chimichurri Sauce
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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
- 1 teaspoon crushed red pepper flakes
- 1½ Tablespoons red wine vinegar
- 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 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.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, if 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
Notes
Nutrition
Nutritional information is an estimation only.
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.