Finely minced garlic
Serrano peppers, seeded, finely minced
Apple cider vinegar
Rougly chopped fresh cilantro
Freshly ground black pepper
Portobello mushrooms, stems and gills removed
Pico de gallo, for garnish
Guacamole, for garnish
Corn tortillas, warm
In a large container, mix together the garlic, serranos, lime juice, vinegar, cumin, chili powder, cilantro, and oil. Season with salt and pepper. Lay the mushrooms in a single layer in hotel pans. Pour the marinade over them and marinate for 25 minutes, turning halfway through.
Preheat a grill on medium and oil the grates. Remove the mushrooms from the marinade and grill them cap-side down for 3 to 4 minutes. Flip and grill until just tender, another 3 to 4 minutes. Baste with remaining marinade, if desired.
Let the mushrooms rest, then slice them ¼ inch thick. Keep warm or refrigerate until needed.
For each serving, to order: Plate 1 sliced portobello and garnish with pico de gallo, guacamole, and warm tortillas.