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
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources