I created this recipe to have something that reminds me of that delicious skirt steak I grew up eating. After all, the textures and flavors of growing up are hard to forget. After eating this my brain was happy to remind itself of childhood memories and my gut was even happier to be fed something nutritious that will keep me healthy. I have to say that the prep is super easy and it tastes even better than skirt steak!
4 Portobello mushrooms
1 cup diced tomatoe
1/4 cup diced scallion
1/4 cup parsley
1/4 cup cilantro
1/8 cup olive oil for the pico
1/8 cup olive oil for the Mushroom
1/4 cup apple cider vinegar
1 tablespoon lemon
Pre-heat oven to 350 degrees. Clean Portobellos and remove the stems ( you can save these for a future soup or sauce ). Once cleaned, sprinkle some salt and pepper to your liking. Place the mushrooms in a cast iron pan with about a spoonful of olive oil or until pan is slightly covered. Put the mushrooms inside the oven for about 15 minutes. Take them out of the oven and bring them to high heat on the stove for about 2 minutes each side. Add the rest of the olive oil if needed.
To prepare the Pico de Gallo, add the remaining ingredients to a mixing bowl, season with salt, pepper and lemon to your liking and mix well.
Serve the Pico de Gallo over mushrooms and enjoy!
By Vanessa Upegui
Photography by Megan Martin