Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 10 people
Estimated cost per serve is 10.23 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
10
- 2tablespoons red wine vinegar
- 1teaspoons dried oregano
- 1/2teaspoons dried chilli flakes
- 2 cloves garlic, crushed
- 1 bunch continental parsley
- 2/3 cup extra virgin olive oil
- 750grams portobello flat mushrooms, thickly sliced
- 2teaspoons Mexican chilli powder
- 10 mini tortillas
- 1/4 head red cabbage, shredded
- 2 limes, cut into wedges
Nutrition per serving
911kJ / 218Cal
911 Kilojoules or 218 Calories
10% of daily energy intake*
Protein
3.9grams
Fat
16.1grams
Carbs
15.5grams
Sugars
2.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
The freshness of parsley and garlic pair beautifully with grilled portobello mushrooms to make the ultimate vegan-friendly taco. Yum!
Method
Step 1 of 5
Place vinegar, oregano, chilli, garlic, half of the parsley and 1/3 cup oil in a small food processor. Process until finely chopped. Transfer to a small bowl. Set aside. Remove and reserve sprigs from remaining parsley.
Step 2 of 5
Place mushrooms in a large bowl. Add chilli powder and remaining oil. Toss until well coated.
Step 3 of 5
Heat a greased barbecue plate on medium-high heat. Cook mushrooms, turning occasionally, for 5 minutes or until browned.
Step 4 of 5
Meanwhile, heat barbecue grill on medium heat. Cook tortillas for 30 seconds each side or until lightly charred.
Step 5 of 5
Fill tortillas with cabbage, mushroom mixture and remaining parsley sprigs. Drizzle with chimichurri. Serve with lime wedges.
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