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Non-alcoholic

Chipotle Portabella Burgers

(From Steve Raichlen)

Ingredients:

Marinade: Blend ingredients together.
3 to 4 canned chipotle chilies with adobo sauce
3 cloves garlic, finely minced
1 small onion, chopped
2 T. balsamic vinegar
1/2 cup vegetable oil
Salt & black pepper to taste

For serving:
4 ciabatta rolls
4 slices pepper Jack cheese
2 sliced avocadoes
4 portabella mushroom caps
1 large sweet onion, cut crosswise into slices
1/2 cup salted melted butter
2 poblano chiles

Method:

  1. Pour the marinade over mushrooms in single layer gill-side up them. Marinate for 30 min to 1 hour.
  2. Brush the onion slices with melted butter. Place portabellas (gill-side down), onion slices, and poblanos on grill for 3 min.
  3. Remove the skewers from the onion slices.
  4. Scrape the charred skin of the poblanos, remove the stem end, and cut into quarters. Remove seeds and/or veins.
  5. For each sandwich, place a mushroom on the bottom half of a bun; top with a slice of pepper Jack cheese, onion, poblano pepper, and several slices of avocado.