6-8 PORTOBELLO MUSHROOMS
KOSHER SALT & GROUND BLACK PEPPER
FOR THE CHIMICHURRI SAUCE: FRESH CILANTRO, FRESH PARSLEY, FRESH OREGANO, LEMON, GARLIC, OLIVE OIL, RED WINE VINEGAR, CRUSHED RED PEPPER FLAKES, KOSHER SALT & GROUND BLACK PEPPER
Preheat the grill for medium-high direct heat grilling, 450-500 degrees F. Once preheated, clean the cooking surface by firmly brushing a wire brush over the grates. (If you do not have access to an outdoor grill, you can also preheat a grill pan over medium-high heat.)
Add all listed chimichurri ingredients to a food processor. Season with 1/2 teaspoon kosher salt & ground black pepper as desired. Pulse to combine. Then, taste & season with additional salt or ground black pepper as needed. Set aside for serving.
Use a brush (or your hands) to coat the mushrooms evenly on both sides & season generously with 1 1/2 teaspoons of kosher salt & ground black pepper. Since mushrooms are very absorptive, you'll want to do this right before grilling!
Place the portobello mushroom caps on the grill grates. Close the lid & grill the mushrooms 4-5 minutes per side, until tender & charred as desired. Transfer to a small baking sheet or plate.
Thinly slice the grilled mushroom caps, then squeeze lime juice over top. Next up, build your grilled mushroom tacos by piling the sliced mushrooms on a tortilla, spooning the herbaceous chimichurri over top, & finishing with the toppings of your choice.