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Ingredients
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- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil, plus more for drizzling
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
- 4 large portabella mushroom caps, cleaned and cut into 1/2-inch thick slices
- 1 large bell pepper, seeded and sliced
- 8 small corn tortillas
- 1/2 cup crumbled Cotija cheese
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside. To make the chimichurri sauce, combine parsley, cilantro, garlic, olive oil, vinegar, oregano, salt and pepper in a small bowl. Whisk to combine and set aside.
- Drizzle mushrooms and peppers with olive oil, salt and pepper, tossing to coat. Transfer to prepared baking sheet and bake until tender and slightly caramelized, about 15 to 20 minutes.
- Warm tortillas on a baking sheet in oven for 1 to 2 minutes, or until soft. Divide mushrooms and peppers among tortillas and drizzle with about 1 tablespoon of reserved chimichurri sauce. Top evenly with cheese and serve.
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