Here’s a hunka hunka burning mushroom. It is amazing how these mushrooms resemble meat in their texture and response to grilling. Now some people think that the flavor of the portabello is too intense by itself, so feel free to make mushroom "cheeseburgers" by melting cheese over the mushrooms and serving them on buns accompanied by potato salad. and a tossed green salad. Incidentally, portabellos (also portobello and portobella) are the same as cremini mushrooms, just more mature.
This salad is filling and light all at the same time. We've kept the calories low and satisfaction level high by including some of our favorite ingredients, including potatoes, mustard, and chipotle chiles.
Use this condiment to prepare a great hors d'oeuvre, glaze, or even a salad dressing. This recipe for an elegant appetizer can be assembled in a matter of minutes and looks like it took a lot of work. Prepared frozen croissant pastry dough can also be used. Just roll out the croissants into triangles, overlap them, and fold them up around the cheese.
This traditional Mexican table sauce is normally made in a molacajete, or 3 legged stone mortar, but a blender or food processor are acceptable substitutes. Serve with tacos, tostadas, burritos, etc., or use it as a wonderful barbecue sauce.
The attitude comes from the green chiles--they definitely add the spice and heat for this otherwise ordinary dish. I like to stuff a small wedge of jalapeño Monterey jack cheese into the center of the pepper just before it’s finished cooking. That adds even more "attitude"!