Portobello Mushrooms and Roasted Green Chilies |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe has a touch of mexican flavors. I've been trying to integrate some of my mother's recipes into my new diet since I became a vegan. This recipe is one of my mother's favorite dishes, but I substituted the meat for portobello mushrooms. Enjoy! Ingredients:
2 medium portabella mushrooms |
1 small onion |
3 garlic cloves (minced) |
2 small roma tomatoes |
6 anaheim chilies |
1 cup mushroom broth |
salt and pepper |
2 tablespoons vegetable oil |
Directions:
1. Clean Anaheim chiles and dry thoroughly. Grill cleaned chiles on a griddle, turning them every minute or so until the skin is blackened. The entire chile will not be completely black, but it should be charred about 60%. It should take 5 to 10 minutes. Remove from the griddle and place them in a plastic bag to allow the chiles to sweat (this makes the skin easier to be peeled off). Remove chiles from bag, remove the skin and seeds using warm water, and cut them in slices.
2. Chop the onions and tomatoes, and slice portobello mushrooms into large squares. Heat the oil in a frying pan (medium heat). Sauté the onions and garlic until they are slightly brown and softened. Add tomatoes, portobello mushrooms, and roasted chiles. Add salt and pepper. Add the mushroom broth and continue sautéing for 10 more minutes approximately or until the broth evaporates. Serve immediately.
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