Portobello mushrooms are like big sponges just waiting to absorb whatever marinade you pour over them. Here, big mushroom caps replace English muffins to hold the rest of this hearty breakfast with all the fixings.
Grilled portobellos marinated in lime balsamic vinaigrette with creamy black bean potato cakes, chipotle hollandaise, fresh corn, avocado and cilantro.
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1/4 cup lime juice
1/4 cup balsamic vinegar
2 tbl extra virgin olive oil
1 tbl dark agave
1/2 tsp salt
1/4 tsp pepper
4 portobello mushrooms, gills scraped out
1 cup yellow corn kernels, from one cob
1 avocado, thinly sliced
3 tbl chopped, fresh cilantro
Combine the lime juice, balsamic, oil, agave, salt and pepper. Pour over the mushrooms and let marinate for at least 1 hour, spooning marinade into the mushroom caps every 15 minutes.
When ready to eat, grill the caps on a grill top over medium-high heat for 10 minutes, 5 minutes each side.
Top the mushrooms with a black bean cake, corn kernels, avocado, chipotle hollandaise and cilantro.
Black Bean Potato Cakes
3 tbl extra virgin olive oil, divided
1/2 yellow onion, small dice
2 garlic cloves, minced
1 medium sized red potato, fully cooked, small dice
1-15 oz can black beans, drained and rinsed
2 tbl chopped, fresh cilantro
1 tsp adobo sauce, from a can of chipotles
salt and pepper
3 tbl all-purpose flour
Saute the onion and garlic in 1 tbl olive oil until soft, 5 minutes. Combine in a bowl with the potato, black beans, cilantro and adobo sauce. Season with 1/2 tsp salt and a pinch of pepper. Mash to combine. Stir in the flour. Make sure some chunks still remain. Divide into 4 patties and cook in the remaining olive oil until golden brown and crispy on both sides, about 12 minutes total.
1 chipotle in adobo
2 tbl abobo sauce
1/3 cup vegan mayonnaise
1 tsp lemon juice
salt and pepper
Combine the ingredients in a blender and blend until smooth. Taste and season with salt and pepper.