Grilled Portobello Mushroom Torta

Elevating the classic sandwich with unique flavors and plant-forward ingredients, Grilled Portobello Mushroom Torta features Custom Culinary^® Latin-Style Citrus Chili Sauce. A bolillo roll stuffed with grilled portobello mushroom, topped with caramelized onion, avocado, and melted Manchego cheese with a crunchy radish slaw.

Made with:

9667 - Custom Culinary Latin-Style Citrus Chili Sauce

What You'll Need

Radish Slaw
1 bunch	radishes, thinly sliced
¼ head	cabbage or iceberg lettuce, shredded
2 Tbsp	cilantro, chopped
2 Tbsp	rice vinegar
3 to 4 Tbsp	olive oil
2 ea	Limes, juiced
to taste	sea salt and black pepper
Torta
16 oz	Custom Culinary® Latin Citrus Chili Sauce
6 ea	portobello mushrooms, large
to taste	Kosher salt and black pepper
6 – 2 oz	Manchego cheese slices
3 ea	avocado, peeled and pitted
1 ea	lemon or lime, juiced
6 ea	bolillo roll
2 ea	tomato, sliced
12 Tbsp	caramelized onions

PREPARATION

Radish Slaw:

Whisk together the vinegar, lime and olive oil. Season with salt and pepper. Pour the dressing over the slaw and toss to coat. Set aside.

Torta:

Remove stems from portobello caps and marinate with Latin Citrus Sauce.
Prepare a grill pan with a drizzle of olive oil and bring to medium high heat.
Place portobello caps on the grill pan and cook on each side or until the mushrooms soften and grill marks appear. Add cheese to the mushroom caps and cook until cheese melts.
Spoon the avocado into a bowl with lemon or lime juice. Mash with a fork and season with a pinch of kosher salt.
Brush bolillo roll with Latin Citrus Chili Sauce and Slather the avocado mixture on the bottom bolillo then layer tomato slices, cooked mushroom with cheese, and top with radish slaw.
Top with bread and serve.