Chef Marcus is cooking for the vegetarians today with this Cinco de Mayo menu idea. These Chimichurri Portabello Tacos are pretty easy to make, and lose none of the flavor you would have with a more traditional protein in your tacos.
Try this in your own restaurant! Just be sure to tag us on Facebook, Instagram or Twitter.
3076965 Sysco Imperial Fresh Mushrooms Portabella
9727314 Tortilla Corn Yellow 6”
6831515 Parsley Italian Fresh
1821537 Garlic Peeled Fresh Jar
4066106 Vinegar White Wine with Champagne Stock
5934302 Arezzio Oil Olive Blend 80/20
1276351 Lime Fresh
4737821 Sysco Imperial Fresh Salsa Pico de Gallo Fresh
Chimichurri Sauce Ingredients
1 ¼ cup fresh parsley, finely chopped
1 tablespoon garlic, finely chopped
¼ cup olive oil
2 tablespoon Champagne vinegar
1 tablespoon lime juice
½ teaspoon red pepper flakes optional
¼ teaspoon salt
¼ teaspoon black pepper
- Preheat oven to 400 degrees Fahrenheit.
- Clean the gills of the mushroom and rub with chimichurri. Place on sheet pan and put in oven.
- Bake 20 minutes, flipping once at the half-way time.
- Slice and divide Portobello filling among shells, garnish with pico de gallo, and serve.