Grilled Portobello Mushroom Torta with Roasted Poblano
Torta loaded with mashed avocado, tomato slices, grilled portobello mushrooms, mozzarella cheese, and topped with a roasted poblano pepper giving it the perfect amount of spice.
Servings: 1 sandwich
Ingredients
- Extra virgin olive oil
- 2 large portobello mushrooms
- Kosher salt
- Ground black pepper
- Mozzarella cheese sliced
- 1 avocado peeled and pitted
- 1 lemon or lime juiced
- 1 bolillo roll or focassia bread
- 1 tomato sliced
- 1 poblano pepper roasted, peeled, and halved
Instructions
- Prepare a grill pan with a drizzle of olive oil and bring to medium high heat.
- Remove stems from portobello caps and drizzle both sides with olive oil. Season with kosher salt and ground black pepper.
- Place on the grill pan and cook on each side for 10 minutes 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.
- Slather the avocado mixture on the bottom bolillo or focassia bread then layer with the mushroom cap, tomato slices, cooked mushroom with cheese, and roasted poblano.
- Top with bread and serve.
Video
Notes
Skip the cheese for a healthier version.
Nutrition
Calories: 608kcal | Carbohydrates: 67g | Protein: 17g | Fat: 35g | Saturated Fat: 6g | Cholesterol: 8mg | Sodium: 394mg | Potassium: 2086mg | Fiber: 20g | Sugar: 16g | Vitamin A: 1826IU | Vitamin C: 133mg | Calcium: 99mg | Iron: 13mg