Portobello mushrooms in adobo
In Mexico an adobo is a sauce made with chillies, spices and vinegar; there are many variations and it is also used as a marinade. Portobello mushrooms in adobo is a delicious vegan option for a meat-free dinner. Serve in tacos or with fried beans and Mexican rice.
Ingredients
- Sunflower oil45 ml
- White wine vinegar5 ml
Instructions
7 steps- 1
First, make the adobo. Put the chillies, tomatoes, onion and garlic in a saucepan. Add 500ml/18fl oz water and bring to the boil over a high heat. Reduce the heat and simmer for 5 minutes, then turn off the heat and set aside to cool.
- 2
Preheat the oven to 200C/180C Fan/Gas 6.
- 3
Put the mushrooms in a baking tray and set aside.
- 4
Using a slotted spoon, transfer the chillies, tomatoes, onion and garlic to a blender. Add the spices, vinegar and salt and blend until smooth. Rub through a sieve into a jug or bowl.
- 5
Pour the adobo over the mushrooms and add the sunflower oil. Mix well, making sure the mushrooms are all covered with the sauce.
- 6
Bake for 30 minutes, stirring the mushrooms halfway through cooking.
- 7
Serve in the tortillas. Garnish with coriander, chopped onion, a squeeze of lime and a dollop of spicy salsa.
Nutrition
1 serving ≈ 263 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes