Portabello Enchipotlado

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Portabello Enchipotlado

 

4 medium portabellos, cleaned and stems removed

I quart of pineapple juice

1/2 medium pineapple in small dice

1 medium jícama peeled and juliienned

3 medium plum tomatoes roasted

7 canned chipotle chiles

1 cup cold water

1/2 teaspoon water

1 bunch cilantro washed, stemmed and chopped

 

Soak the clean portabellos in the pinneapple juice at least for 4 hrs. (can be

done a day ahead)

In a blender or food processor blend the tomatoes, chipotle chiles, water and

salt, until you get a smooth purée. Strain.

In a medium size bowl mix the pineapple, jícama, tomato-chipotle sauce, cilantro

and salt to taste.

Grill the portabello for about 5 minutes, flip and cook on the other side, for

another 3 to 4 minutes. On a medium size plate place the grilled portabello and

spoon the pineapple mixture over and garnish with more salsa and a sprig of

cilantro.

Makes 4 servings.

 

AJ...All are welcome.

spicy_vegetarian