Grilled Mushroom Asada Source: Recipe courtesy of Chef Edward Castillo, Rice University, Houston Print This Recipe Yield: 24 servings Ingredients & Directions 3/4 cup 6 3 cups 3 cups 6 Tbsp. 1/4 cup 6 cups 6 cups 24 Finely minced garlic Serrano peppers, seeded, finely minced Lime juice Apple cider vinegar Ground cumin Chili powder Rougly chopped fresh cilantro Canola oil Salt Freshly ground black pepper Portobello mushrooms, stems and gills removed Pico de gallo, for ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.