Grilled Chimichurri Portobello Tacos
Meaty grilled portobello mushrooms topped with vibrant herb chimichurri, served in warm tortillas with crunchy slaw—vegan, bold, and campfire-charred for a satisfying handheld dinner.
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.
Notes
Mushrooms take on a smoky flavor and juicy texture over open flames. Chimichurri can be made ahead and stored in a jar. This vegan meal keeps things light and fresh at any campsite.