Grilled Mushroom and Poblano Tortas

Grilled portobello mushrooms have an earthy and delicious taste that make them a great substitute for meat. Try this one out on your next Meatless Monday.

1Food Prep15 mins
2Grill Prep10–20 mins
3The Cook15 mins

Cooking for 4 people

Ingredients

8
portobello mushrooms
1/4 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.
Pellets

We 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.