Grilled Chipotle Brandy Marinated Portobellas

[=Mark]

Grilled Chipotle Brandy Marinated Portobellas

• 20 Portabella Mushroom Caps
  
• 1 c olive oil
  
• 1/2 c wine vinegar
  
• 2 oz cotija cheese, grated (substitute Romano)
  
• 1 clove fresh garlic
  
• 1 tsp ground black pepper
  
• 1 tsp ground oregano
  
• 1/2 tsp ground cumin
  
• 1/2 tsp ground coriander
  
• 1 14 oz can of chipotles in adobo sauce (Canned or make your own*)
  
• 1/3 c brandy
  
• salt to taste
  

Chipotles in Adobo Sauce

• 10 whole Dried Chipotle Chiles
  
• 1/3 c Onion sliced 1/2" thick
  
• 5 T cider vinegar
  
• 2 cloves garlic sliced
  
• 4 T ketchup
  
• 3 c water
  
• 1/4 tsp salt
  

Remove stems from portabellas

Mix remaining ingredients and blend in a food processor till smooth.

Brush marinade on mushrooms about 10 minutes before grilling

Grill on medium heat, flipping occasionally and basting with marinade.

Portabellas are done when they start bubbling while the gill sides are up.

Slice into quarters and serve with toothpicks. Great picnic side dish.

* These measurments are for the Chileheads out there. You might want to add the chipotles in smaller increments to achieve your desired level of heat

DirectionsChipotles in Adobo Sauce

Combine all ingredients in a pan, cover, and cook over very low heat for 1 to 2 hours, until the chiles are very soft and the liquid has reduced down to about 1 cup. This recipe will keep for several weeks in the refrigerator in an airtight container. For chipotle puree, place cooked chipotles and sauce in a blender and puree.

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Note: Chipotles are smoked jalapeno peppers.

Keywords: Side, Appetizer, Hot and Spicy

( RG293 )