Portobello Carpaccio with Chimichurri » Jamie Geller
Elegant vegan appetizer: Thinly sliced portobello caps topped with herby chimichurri; perfect for impressing guests.
Ingredients
- 2 large portobello mushroom caps (gills removed)
- 2 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoon white wine vinegar
- 1 tablespoon honey
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/4 cup white wine vinegar
- 4 cloves garlic
- pinch red pepper flakes
- salt and pepper to taste
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