As the fire settles into steady coals, garlic and parsley hit the bowl and the campsite fills with that sharp, green aroma. Portobello caps go straight onto the grate, hissing as the gills darken and the edges pick up a smoky char. It’s a satisfying setup for Grilled Chimichurri Portobello Tacos—messy in the best way, and built for eating with one hand while you guard the last of the daylight.
Portobellos are a reliable choice outdoors: they forgive uneven heat, take on flavor fast, and slice into thick strips that hold their own in a warm tortilla. Keep the chimichurri punchy with plenty of herbs and a bright splash of acid so it cuts through the grilled richness. A quick slaw on top brings crunch and a cool bite that makes the whole taco feel balanced, even when the night stays warm.
To keep camp cooking moving, mix the slaw and stir the sauce while the mushrooms grill, then warm tortillas briefly over the grate or in a dry pan. You’ll end up with bold, smoky tacos and minimal cleanup—just a couple bowls, a knife, and a grate that smells like dinner.
Grilled Chimichurri Portobello Tacos
Equipment
- Campfire grill grate
- Tongs
- Bowl
- Knife
- Cutting board
Ingredients
- 4 large portobello mushrooms stems removed
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 corn tortillas
- 1 cup shredded cabbage slaw pre-made or bagged
- 1/2 cup chimichurri sauce homemade or store-bought
Instructions
- In a bowl, mix olive oil, balsamic vinegar, smoked paprika, salt, and pepper. Brush all over portobello caps.
- Grill mushrooms over hot campfire coals, cap side down first, 5-6 minutes per side until tender and caramelized.
- Warm tortillas on the grill for 30 seconds.
- Slice grilled mushrooms into thick strips.
- Fill tortillas with sliced mushrooms, top with cabbage slaw and drizzle with chimichurri.
- Serve immediately.