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 the goods

6 portobello mushrooms

1 jar nopales

1/4 lb / 125 g cotijo cheese (you may substitute crumbled feta cheese)

olive oil

fresh cilantro


chicken tenders

achiote spice


molcajete / salsa

foccaccia buns


active time: 15 minutes

total time: 15 minutes




grilled portobello mushrooms with nopales and cotijo

for those of you who haven't the faintest idea what nopales or cotijo are, let me enlighten you:

nopales are pickled prickly pear cactus slices and are a mexican dish

cotijo is a salty, hard white cheese...also mexican

portobello mushrooms always used to be the automatic defualt if you discovered that you had a vegetarian coming to dinner

I reckon the vegetarians were on the best ticket. these little buggers are juicy and tender in a way that most steaks only dream of being

so easy, so filling...could be the best burger you grill all summer will be a portobello burger

douse: the mushrooms in some olive oil (remove any of the stem)

heat: the grill

place: the mushrooms 'gills' side down (that's the underside; you want to grill it first so that you can stuff it when you turn it over)

turn: after 5 minutes. place some nopales and some crumbled cotijo cheese in the cavity

serve: with chopped, grilled chicken, avocado, salsa, sour cream...put it in a bun if you like: it's your mushroom, make it magic!

other killer fillings:

  • goat cheese, roasted beets, walnuts and arugula
  • prosciutto and shaved asiago
  • tomato relish, tapenade and sliced provolone
  • teriyaki sauce and stir fried vegies
  • slices of rare roast beef , topped with cucumber slices and horseradish creme fraiche