Portobello Mushroom Steak Tacos

5 from 1 vote

Hearty portobello mushrooms and chimichurri team-up in this one dish to deliver amazing vegetarian tacos.

Prep Time20

Cook Time20

Total Time40

Course: Main Dish

Cuisine: Mexican-American, vegetarian

Servings:

Calories: 293kcal

Author: Judy Purcell

2 tablespoons smoked sea salt Hickory flavor or 2 1/2 tablespoons flaked kosher salt
1 1/2 tablespoons coconut palm sugar or 1 tablespoons brown sugar
1 tablespoon smoked paprika
2 teaspoons black pepper
2 teaspoons ground cumin
2 teaspoons granulated onion
2 teaspoons granulated garlic
1/2 teaspoon chipotle chile powder for med-spiced tacos

Get Recipe Ingredients

Make the chimichurri and set aside. (Recipe Linked)
Mix the rub ingredients in a bowl until well combined. (Store unused rub in a jar or airtight container.)
Remove the mushroom stems and slice the mushrooms tops into 1/2-inch strips. Trim the stems of hard edges and quarter.
Toss mushrooms with oil in a bowl to coat. Sprinkle on 1 to 2 tablespoons of the seasoning to lightly coat the mushrooms. Set aside while prepping the remaining ingredients.
GRILL OR PAN-SEAR MUSHROOMS:
To Grill: Light a grill and pre-heat a vegetable grill pan. Grill the mushrooms over med-high heat for 5-7 minutes, until starting to wilt, yet still semi-firm.
To Pan-Sear: Heat a cast iron skillet over med-high heat with 1 tablespoon oil. When oil starts to glisten, add the mushrooms to the pan and cook over med-high heat for 5-7 minutes, until starting to wilt, yet still semi-firm.
Serve with warm tortillas and garnish with cabbage, fresh avocado, tomato, chimichurri, and fresh lime wedges.

If not serving immediately, transfer to a pan and keep warm in the oven set at 200°F, though they are best when served right away.