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New Recipe for Grilled Portabellas

MarkMark Posts: 295
edited 1:46AM in EggHead Forum
<p />Came up with a "from scratch" recipe that is even better than the one I did at the Eggfest![p]Grilled Chipotle Brandy Marinated Portobellas[p]20 Portabella Mushroom Caps
1 cup olive oil
1/2 cup wine vinegar
2 oz cotija cheese, grated (substitute Romano)
1 clove fresh garlic
1 tsp ground black pepper
1 tsp ground oregano
1/2 tsp ground cumin
1/2 tsp ground coriander
1 14 oz can of chipotles in adobo sauce*
1/3 cup brandy
salt to taste [p]Remove stems from portabellas [p]Mix remaining ingredients and blend in a food processor till smooth. [p]Brush marinade on mushrooms about 10 minutes before grilling [p]Grill on medium heat, flipping occasionally and basting with marinade. [p]Portabellas are done when they start bubbling while the gill sides are up. [p]Slice into quarters and serve with toothpicks. Great picnic side dish. [p]* These measurments are for the Chileheads out there. You might want to add the chipotles in smaller increments to achieve your desired level of heat. [p]Chipotles in Adobo Sauce[p]10 whole Chiles Dried Chipotle Chile
1/3 cup Onion sliced 1/2" thick
5 tablespoons cider vinegar
2 cloves garlic sliced
4 tablespoons ketchup
3 cups water
1/4 teaspoon salt[p]Combine all ingredients in a pan, cover, and cook over very low heat for 1 to 2 hours, until the chiles are very soft and the liquid has reduced down to about 1 cup. This recipe will keep for several weeks in the refrigerator in an airtight container. For chipotle puree, place cooked chipotles and sauce in a blender and puree.

Notes: Chipotles are smoked jalapeno peppers.


  • GretlGretl Posts: 670
    Thanks for posting. Those mushrooms were THE BEST. Now, what the heck is cotija cheese, an exotic spelling of cottage cheese? I didn't think there was any cheese in the version you prepared at the EggFest.[p]Post these recipes in the New Recipe section if you haven't already. I'd hate for these to get buried in the log.[p]Cheers,

  • MaryMary Posts: 190
    This looks like a keeper. I can alsmost taste them. Thanks[p]Mary

  • MarkMark Posts: 295
    <p />Cotija cheese is a type of Mexican hard cheese. A good substutute would be Romano.[p]Actually tha marinade I used at the Eggfest did have cheese, as it used Caesar salad dressing as a base.
  • GretlGretl Posts: 670
    If the chipotles are hard to come by here in the boonies, I can't even fathom getting Cotija cheese. Good Locatelli Romano I can get. That'll do it. And my picture would have a Yuengling Lord Chesterfield Ale in it. Yum.

  • SmokeySmokey Posts: 2,468
    =Mark,[p]Sounds great. Can't wait to do them! This weekend?[p]Smokey

  • MarkMark Posts: 295
    You ought to be able to smoke jalepenos on your BGE. I've done them on my smokers with no problems. 4 hours of smoke followed by an overnight of heat to complete the drying. Then you can follow the recipe for homemade Chipotles in Adobo.
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