Grilled Mushroom Asada

Grilled Mushroom Asada

Source:

Recipe courtesy of Chef Edward Castillo, Rice University, Houston

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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 garnish
Guacamole, for garnish
Corn tortillas, warm

Method

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.

Table of Contents

• All Natural Classic Chicken Noodle Soup
• Chicken 'N Waffles
• Garlic Herb Breadsticks
• Spicy Chicken and Grape Lettuce Cups
• Southwest Cod Kabobs
• Mango Red Hot Tilapia Tacos with Lime Coconut Sauce
• Sweet BBQ Pizza
• Greek Fries
• Barley and Mushroom Salad

• Grilled Mushroom Asada
• Mushroom Bulgogi tacos
• Mushroom and Vegetable Enchiladas
• Portabella and Spinach Sandwich
• Vegetarian Mushroom Stir-Fry
• Crab Salad with Cilantro Mayo & Grilled Mango
• Crispy Plantain Crusted Crab Cake with Mango Habanero Salsa
• Cinnamon Swirl Coffeecake