Cooking for 4 people
Ingredients
- 8
portobello mushrooms
- 1/3 cup
olive oil
- 2 tsp.
cumin, divided
- 2 tsp.
chili powder, divided
-
kosher salt and ground black pepper, to taste
- 4
poblano peppers, stemmed and deseeded
- 4 slices
mozzarella cheese
- 2
avocados
- 2
limes
- 1/2 cup
sour cream
- 4
bolillo or French rolls, lightly toasted on the grill
- 2
large tomatoes, sliced
1Food Prep
Remove the stems from the portobello caps and drizzle both sides with olive oil. Season with 1 tbsp. each of the cumin and chili powder and plenty of kosher salt and ground black pepper.
To make your avocado spread, mash the avocado and mix in the juice of 1 lime and plenty of salt.
For your sour cream spread, add 1 tsp. of cumin and chili powder, plus the juice from the remaining lime. Season to taste with salt and pepper and set aside.
2Grill Prep
Fuel: Charcoal: We recommend
Kingsford® Original Charcoal Briquets.
PelletsWe recommend Kingsford® Grillmaster’s Choice Hardwood Pellets.
Method: Direct-Heat Grilling
Temp: Charcoal: 450°F (High Heat) / Pellets: 400°F
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the mushrooms and poblanos on the grill and cook them for about 10 minutes total, flipping your mushrooms halfway through and the peppers often, until softened and slightly charred.
Add cheese to your mushrooms and grill until melted.
To assemble, spread the avocado mash on one side of the rolls and the sour cream mixture on the other side. Add 2 mushrooms to each roll, top it with your peppers and tomato slices and serve warm.
