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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 optional: chicken tenders achiote spice avocado molcajete / salsa foccaccia buns jalapenos active time: 15 minutes total time: 15 minutes
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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:
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