Ingredients
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For the Marinade:
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1/4 cup fresh parsley, finely chopped
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1/4 cup fresh cilantro, finely chopped
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3 cloves garlic, minced
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2 tablespoons red wine vinegar
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2 tablespoons lemon juice
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1/4 cup olive oil
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1 teaspoon cumin
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1/2 teaspoon red pepper flakes (adjust to taste)
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1 Salt and pepper to taste
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For the Portobello Mushrooms:
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4 large Portobello mushroom caps, cleaned and stems removed
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2 tablespoons olive oil
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For Serving:
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1 Sliced tomatoes
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1 Sliced red onions
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1 Sliced bell peppers (optional)
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1 Cooked rice or quinoa (optional)
