Garlicky grilled portobello mushrooms with smoky tomato chile salsa (Hongos asados al ajo con salsa poblano) from Mexico One Plate At A Time (page 94) by Rick Bayless

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Notes about this recipe

  • Macminou on September 06, 2016

    A real hit tonight for dinner. We did not miss the meat at all. I served it with sour cream and the classic guacamole as well as the roasted tomato salsa with green chile.

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