Grilled Mushroom Asada

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
24 servings

Taking the idea of the classic carne asada, this dish substitutes Portobello mushrooms for the meat and pairs them with serrano peppers and guacamole.

Ingredients

3/4 cup garlic, finely minced
6 serrano peppers, seeded, finely minced
3 cups lime juice
3 cups apple cider vinegar
6 tbsp. ground cumin
1/4 cup chili powder
6 cups fresh cilantro, roughly chopped
6 cups canola oil
Salt to taste
Freshly ground black pepper to taste
24 portobello mushrooms, stems and gills removed
Pico de gallo, for garnish
Guacamole, for garnish
24 corn tortillas, warm

Steps

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

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

3. Let mushrooms rest, then slice 1/4 in. thick. Keep warm or refrigerate until needed.

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

Recipe by Mushroom Council

More From FoodService Director

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

FSD Resources