Portabello Chimichurri Recipe
Portobello & zucchini sautéed with garlic, topped with herb chimichurri salsa & cilantro on flour tortillas with grilled Oaxacan cheese
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Chimichurri
In a food processor, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Blend until smooth. Adjust seasoning if necessary.
- 2
Sauté the Vegetables
Slice the Portobello mushrooms and zucchini. In a large skillet, heat some olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the mushrooms and zucchini, and cook until tender, about 5-7 minutes.
- 3
Grill the Tortillas and Cheese
In a separate skillet, place the flour tortillas one at a time. Add Oaxacan cheese on top of each tortilla and grill until the cheese is melted and the tortilla is slightly crispy.
- 4
Assemble the Dish
Spread the sautéed vegetables over each tortilla, drizzle with chimichurri salsa, and top with fresh cilantro. Fold the tortillas and serve immediately.