Grilled Mushroom Asada (Foodservice portion)

Recipe courtesy of Chef Edward Castillo, Rice University, Houston


Fill up on Latin flavor with hearty grilled portabella mushrooms accompanied by warm corn tortillas and cool, tangy guacamole.

Yields 24 servings

Serving Size: 1 grilled portabella cap with 2 corn tortillas and 1 tbsp guacamole


¾ cup finely minced garlic
6 serrano peppers, seeded, finely minced
3 cups lime juice
3 cups apple cider vinegar
6 tablespoons ground cumin
¼ cup chili powder
6 cups roughly chopped fresh cilantro
6 cups canola oil
Freshly ground black pepper
24 portabella mushrooms, stems and gills removed
Pico de gallo, for garnish
Guacamole, for garnish
Corn tortillas, warm


In a large container, mix together the garlic, serranos, lime juice, vinegar, cumin, chili powder, cilantro, and oil. Season with salt and pepper. Lay the mushrooms in a single layer in hotel pans. Pour the marinade over them and marinate for 25 minutes, turning halfway through.

Preheat a grill on medium and oil the grates. Remove the mushrooms from the marinade and grill them cap-side down for 3 to 4 minutes. Flip and grill until just tender, another 3 to 4 minutes. Baste with remaining marinade, if desired.

Let the mushrooms rest, then slice them ¼ inch thick. Keep warm or refrigerate until needed.

For each serving, to order: Plate 1 sliced portobello and garnish with pico de gallo, guacamole, and warm tortillas.

Nutritional Facts

Calories: 360; Total Fat: 20g; Saturated Fat: 2.5g; Cholesterol: 5mg; Sodium: 490mg; Protein: 9g; Carbohydrates: 40g; Dietary Fiber: 8g


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