09/20/16

Portobello Mushroom Mulitas

Portobello Mushroom Mulitas

Serves 2 as an entrée

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)
Crema
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.

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