GRILLED PORTABELLA AND POBLANO TACOS
Steps:
- Preheat a lightly oiled grill on medium-high heat. While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside. Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps. Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper. Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board. Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated. To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.
PORTOBELLO TACOS WITH PICO DE GALLO
Steps:
- Set up your grill and heat up your coals.
- When coals are almost ready, toss mushrooms caps in oil and garlic. Set stand for a few minutes. Place mushroom slices onto grill. Cook for about 3 to 5 minutes.
- Meanwhile, combine the ingredients for the Pico de Gallo. Season with salt and let stand for a few minutes.
- Squeeze lime over the mushroom slices and then sprinkle with some salt. Flip and cook for another 1 to 2 minutes and squeeze more lime and salt over slices.
- Heat tortillas on open section of grill while mushrooms finish up, about 1 to 2 minutes.
- Remove tortillas from the grill. To assemble, place a few slices of the mushrooms on a tortilla, top with Pico de Gallo and sliced radishes, and serve immediately.
GRILLED PORTABELLA WITH THYME & GARLIC
Make and share this Grilled Portabella With Thyme & Garlic recipe from Food.com.
Provided by Stacy B
Categories Vegetable
Time 1h25m
Yield 1 portobello, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the stock, olive oil, vinegar, garlic, thyme, and salt in a large plastic bag. Arrange the mushroom caps in one layer in the marinade, turning once to coat. Seal the bag, pressing out excess air. Marinate the mushrooms at room temperature, turning occasionally, for about 1 hour.
- Prepare broiler or grill. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 inches (10 cm) from the heat source.
- Arrange the mushrooms on the rack or broiler pan and grill or broil, turning often, until tender, about 7 minutes.
- Slice thinly and serve warm.
Nutrition Facts : Calories 55.6, Fat 3.6, SaturatedFat 0.5, Sodium 150.9, Carbohydrate 5.2, Fiber 1.4, Sugar 1.5, Protein 2.3
GRILLED PORK AND POBLANO PEPPERS
My husband and I entertain a lot in summer, and this has quickly become the most-requested dish. I usually serve it with Mexican rice and a tossed salad.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut each pepper in half and remove the seeds. Stuff peppers with cheese; set aside., Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat until a thermometer reads 145°, about 15 minutes. Place peppers over indirect heat; cook until peppers are tender and cheese is melted, about 8-10 minutes.
Nutrition Facts : Calories 304 calories, Fat 14g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 389mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.
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- In a large bowl, whisk together the avocado oil, coconut aminos, lime juice, garlic, cumin and chili powder, salt and pepper. Add the portobella mushroom caps and the halved poblanos and toss until well coated. Set aside to marinade at room temperature for 15-30 minutes.
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