by Todd Gardiner, Z’Tejas Southwestern Grill
- 2-4 medium Portobello Mushrooms
- 1/4 C olive Oil
- 1T Balsamic Vinegar
- 1T Fresh Garlic, minced
- 1T Fresh Oregano and sprigs for garnish
- 1t Kosher Salt
- 1T Cracked pepper
- 4T Queso Fresco, crumbled
- Fresh corn or Flour Tortillas
Place first six ingredients in a large zip top bag and shake well to combine. Marinate for a few seconds up to one day as desired. Meanwhile heat outdoor grill to a medium high temperature. Carefully place mushrooms on grill, gill side facing up, and grill for 3-4 minutes per side. Remove from grill, place on plate, and allow to cool slightly. After a few minutes slice into thin strips and place on warmed tortillas with grumbled cheese, shredded lettuce and some of the juice from th emushrooms.
