Monterey Recipes

Portabella Tostada with Avocado Crema and Tomato Salsa

Posted by Monterey Mushrooms on Aug 8, 2012 10:47:30 AM

©2011 Weber-Stephen Products LLC. Recipe from Weber’s Time To Grill™ by Jamie Purviance. Used with permission.

Tasty grilled portabella tostadas are topped with fresh salsa and creamy avocado for a light and luscious Mexican meal.

Yields: 4

Serving Size: 2 prepared tostadas

Ingredients

Crema

1 ripe Hass avocado, diced
½ cup sour cream
2 tablespoons fresh lime juice
Kosher salt

Salsa
1 cup finely chopped ripe tomato
¼ cup thinly sliced red onion
1 small jalapeño chile pepper, seeded and minced
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon red wine vinegar

Tostadas
4 large portabella mushrooms, stems and gills removed
1 large red onion, cut crosswise into ½-inch slices
Extra-virgin olive oil
2 tablespoons prepared fajita seasoning
2 large bell peppers, 1 red and 1 yellow, each cut into 4 planks
8 flour tortillas (8 inches)
2 cups grated Monterey Jack cheese

Directions

In a food processor blend the crema ingredients until smooth. Season with salt. Cover and refrigerate until ready to serve.

In a medium bowl mix all of the salsa ingredients and season with salt. Set aside at room temperature.

Prepare the grill for direct cooking over medium heat (350° to 450°F).

Generously brush the mushroom caps and onion slices with oil and season evenly with the fajita seasoning.

Brush the cooking grates clean. Grill the mushrooms, onion, and peppers over direct medium heat, with the lid closed as much as possible, until browned and tender, turning occasionally. The mushrooms will take 12 to 15 minutes, the onion will take 8 to 10 minutes, and the bell pepper will take 6 to 8 minutes. If necessary, to prevent the mushrooms from drying out, occasionally brush them with a bit more oil. Remove the vegetables from the grill and scrape off any blackened areas of the peppers. Cut the vegetables into thin strips.

Grill the tortillas on one side over direct medium heat, with the lid open, just until warm, 10 to 20 seconds. Turn them over, top each one with ¼ cup of the cheese, and grill just until the cheese melts. Remove from the grill and assemble the tostados with the grilled vegetables, salsa, and crema.

 

 

Topics: Entrees, Grilling, Lunch, Summer Dinner Recipes