Roasted Portobello Tacos with Chimichurri Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Portobello mushroom tacos filled with roasted mushrooms marinated in soy and brown sugar, topped with vibrant cilantro-parsley chimichurri sauce. They're savory and herbaceous. A satisfying vegetarian take on tacos.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup orange juice
- 2 tbsp. organic brown sugar
- 2 tbsp. soy sauce
- 1 tbsp. olive oil
- 1/4 tsp. black pepper
- 3 garlic cloves (miced)
- 4 large or 6 medium portobello caps (sliced)
- 1 red onion (sliced into strips)
- 1 cup fresh parsley
- 1/4 cup fresh cilantro
- 1/4 cup olive oil
- 2 tbsp. red wine vinegar
- 1 tbsp. lime juice
- 1 tsp. ground cumin
- 1/2 tsp. red pepper flakes (optional)
- 1/4 tsp. salt, (plus more to taste)
- 8 crispy taco shells
- shredded lettuce or cabbage
- diced tomato
- diced avocado or guacamole
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 702mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1084mg
- Calcium
- 96mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 702MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.