4 large Portobello Mushrooms, stems removed for another use
1/3 cup Spanish Extra-Virgin Olive Oil
3 tablespoons Red Wine Vinegar
1 teaspoon Sea Salt
1/2 teaspoon fresh ground Black Pepper
1 Poblano Pepper, roasted, peeled, seeded, julienne
1 Red Bell Pepper, roasted, peeled, seeded, julienne
3/4 cup grated mixed Mexican Cheeses
1/2 cup refried Black Beans
1/4 cup mashed Avocado
2 tablespoons Pickled Onions (see recipe below)
3/4 cup Roasted Tomato Sauce (see recipe below)
Red Onions, diced
Cilantro leaves for garnish
Preheat oven to 350 degrees F.
Whisk the olive oil, red wine vinegar and salt and pepper. Marinate poblanos, red peppers and portobello mushroom in the dressing for 1-2 hours.
Grill or broil the mushroom caps for 3-4 minutes per side. Turn caps upside down and divide the grated cheese mixture between the 4 caps. Return to the oven on a cookie sheet and bake 5-10 minutes until heated through. Heat the refried beans in a small saute pan.
To assemble the Mulitas: Spread 2 of the mushroom caps with the hot black beans. Add a spoonful of mashed avocado, a few pickled onion slices, ½ of each marinated pepper. Then top with the other cheese filled mushroom cap (cheese side down). Ladle the warm roasted tomato sauce onto the center of 2 warm plates and place the hot mushroom “sandwiches” on top. Sprinkle with chopped red onion, cilantro leaves and drizzle with crema.
Roasted Tomato Sauce
6 Shallots, peeled
3 large or 5 small Tomatoes, cored
6 cloves of Garlic
1 sprig fresh Thyme, leaves removed
Salt and fresh ground Black Pepper to taste
Roast shallots, tomatoes and garlic in 400º oven until soft brown and slightly charred. Put all vegetables and their juices into a blender of the thyme and salt and pepper. Puree thoroughly.
Pickled Red Onions
Makes 5 1/2 cups
1 pound red onions, thinly sliced
1 cup white vinegar
1 teaspoon cracked black pepper
1 teaspoon roughly chopped cumin seeds
1 teaspoon dried oregano
4 garlic cloves, sliced
2 tablespoons sugar
1 1/2 teaspoons salt
1 beet, trimmed, peeled and cut into 8 wedges
Place the onions in a medium saucepan and pour in enough water to cover. Bring to a boil, and remove from the heat. Strain and set the onions aside.
Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer and cook an additional 10 minutes. Transfer the mixture to a container, cover and refrigerate at least a day before serving. Pickled onions will keep in the refrigerator up to a month.
Join Mary Sue and Susan as we bid farewell to Border Grill Santa Monica on Saturday, October 8.
Celebrate the good times in Santa Monica from September 13 – October 8, 2016 with $3 margaritas, throwback specials, bottomless border brunch and more. Call 310.451.1655 for reservations.
We have been honored to be part of the Santa Monica community for so many years and we look at the next 26 days as a way for us to say a proper goodbye and give the restaurant the farewell it deserves. While there is a certain sadness involved with closing this location, we are also very excited by new incoming ventures. . . including one right here in Santa Monica! Let’s have some fun, share great stories and look forward to the opening of our new concept soon.
Celebrate the good times at
Border Grill Santa Monica with $3 house margaritas 4pm to 7pm
& all day happy hour weekdays
in the cantina, a weekly
throwback dish, $8 bottomless
mimosas & $26 border brunch
from now until October 8.
Share your favorite Border Grill
experiences and photos with
#BorderGrillSMMemories for a
chance to win a gift card. Follow us @BorderGrill on Facebook, Twitter
and Instagram for Santa Monica
updates and special giveaways.
We have so many wonderful
memories in Santa Monica
and we are looking forward
to making many more in the
coming weeks. We hope to see
you before our final service for
one last meal or two (or three)!
Share your favorite Border Grill experiences and photos with us using #BorderGrillSMMemories