# https://www.kingsford.com/recipes/series/signature-flavors-series/grilled-mushroom-poblano-tortas/?do_action=save-recipe #review-section

Grilled Mushroom and Poblano Tortas

Name: Grilled Mushroom and Poblano Tortas
Prep time: 15 min
Cook time: 15 min
Ingredients: 8 portobello mushrooms (portobello mushrooms); 0.25 cup olive oil (olive oil); 2 tsp. cumin, divided (cumin, divided); 2 tsp. chili powder, divided (chili powder, divided); kosher salt and ground black pepper, to taste (kosher salt and ground black pepper, to taste); 4 poblano peppers, stemmed and deseeded (poblano peppers, stemmed and deseeded); 4 slices mozzarella cheese (mozzarella cheese); 2 avocados (avocados); 2 limes (limes); 0.5 cup sour cream (sour cream); 4 bolillo or French rolls, lightly toasted on the grill (bolillo or French rolls, lightly toasted on the grill); 2 large tomatoes, sliced (large tomatoes, sliced)

Let's get grilling

If using Kingsford® Signature Flavors Briquets: Preheat a charcoal grill to medium-high heat (about 450°F) using Kingsford® Cumin Chili Charcoal and Flavor. Grease the grates with oil.

If using Kingsford® Signature Flavors Pellets: Prepare a pellet grill using Kingsford® Signature Flavors Cumin Chili hardwood pellets by heating to 400°F. Grease the grates with oil.

Remove stems from portobello caps and drizzle both sides with olive oil. Season with 1 teaspoon each of the cumin and chili powder, and plenty of kosher salt and ground black pepper.

Place the mushrooms and poblanos on the grill and cook for about 10 minutes total, flipping the mushrooms halfway through and the peppers often, until softened and slightly charred. Add cheese to the mushrooms and grill until melted.

While the mushrooms and peppers cook, make the spreads. Mash the avocado and mix in the juice of 1lime and plenty of salt. Set aside. Mix the sour cream with the remaining teaspoon cumin and chili powder, plus the juice from the remaining lime. Season to taste with salt and pepper and set aside.

To assemble, spread the avocado mash on one side of the rolls, and the sour cream mixture over the other sides. Add 2 mushrooms to each roll, and top with peppers and tomato slices. Close the sandwiches and serve warm.