Roasted Mushroom & Chimichurri Tacos


  • 6 corn tortillas
  • 1/2 cup olive oil + 2 tablespoons, separated
  • 1 pound of mushrooms, trimmed
  • 5 cloves garlic, peeled and crushed
  • 1 cup (packed) fresh Italian parsley
  • 1/3 cup red wine vinegar
  • 1/4 cup (packed) fresh cilantro
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cumin
  • Sea salt
  • 1/2 cup of cherry tomatoes, quartered (optional)


  1. Make the mushrooms: preheat oven to 450 degrees. Lightly oil a shallow baking pan or cookie sheet that is large enough to hold mushrooms in single layer. 
  2. Toss mushrooms and 3 cloves of garlic with 2 tablespoons of olive oil. Season with salt and roast for 20 minutes stirring periodically until mushrooms are browned. 
  3. For the chimichurri: puree Italian parsley, cilantro, 2 cloves of garlic, 1/2 cup of olive oil, red wine vinegar, crushed red pepper and cumin in processor. Transfer to bowl and season with salt. 
  4. Preheat the oven to 375 degrees F and bake the tortillas for 2 minutes on each side until they start to firm up. 
  5. Top the warmed tortillas with roasted mushrooms and drizzle with chimichurri sauce. Add tomatoes on top if desired. 
  6. Munch.