Grilled Portobello Salad & Roasted Poblano Cream

Grilled Portobello Salad & Roasted Poblano Cream: Healthy Recipes by Little Miss Bakery

The summer heat has finally found its way to Chicago. I’m thrilled with the sun and the rising heat, though once we hit the roasting hot July days I’ll be singing a different note. Karma too, with her thick Bernese mountain dog fur, has started to look at me with those disappointed eyes when we head out for a walk. Why is this happening, mom?

With the summer heat comes so many beautiful things. As a teacher, summer represents a time of recharging. I love to take this time to read novels, to play the piano, to explore new things, to socialize with my best friends more often, to exercise without time constraints. I absolutely love cooking in the summer – that summer produce ! So much to choose from! Grilling and smoking meals is a daily thing around here. That charred, smokey flavor is quintessential summertime for me. And Kenny is all about it. He’s the grill/ smoker master around here. I love planning and cooking with him, especially because it always turns out so fabulously.

Grilled Portobello Salad & Roasted Poblano Cream: Healthy Recipes by Little Miss Bakery

Grilled produce is the star of this healthy, satisfying dish. You’ll want to put the roasted poblano cream over everything!

This meal is a killer one. It can be done over a grill outdoors, or you can use your grill pan inside. Either way, the poblano cream is something you’ll want to make over and over again. Pour it over grilled corn, a quick omelet, a grilled cheese or even toss pasta in it.

Grilled Portobello Salad & Roasted Poblano Cream

Print Recipe
Serves: 2 Cooking Time: 1 hour


  • 2 large portobello mushrooms
  • 2 poblano peppers
  • 4 tbsp red wine vinegar + 1 tbsp
  • Garlic
  • ½ cup quinoa
  • ¼ cup canola oil
  • 2-3 sprigs oregano
  • 2 cobs of corn
  • ½ red onion, thinly sliced
  • 3 cloves of garlic
  • ½ cup cream
  • ¼ tsp chili powder
  • ¼ tsp cumin
  • Avocado
  • 2 limes
  • 2 eggs
  • 1 tbsp butter
  • Queso Fresco and cilantro for garnish
  • Salt and pepper to taste



Prepare the marinade. Combine canola oil, 4 tbsp red wine vinegar, oregano sprigs. Remove stems from mushrooms and clean. Place mushrooms gill side up. Pour marinade over mushrooms and allow to sit for 1 hour.


Roast the poblanos. Over a gas range, place peppers over the grates and light to high heat. Cook peppers until skin is dark and burnt on all sides. Try to burn all of the skin - the better you do, the easier it is to remove the skin later. Remove and place into a small bowl. Cover with plastic wrap and allow to sit for 20 minutes.


Get the quinoa started. Heat a small sauce pan over medium high heat. Add butter and toast quinoa for 1-2 minutes until a nice golden brown. Add 1 cup broth of choice, cover, and bring to a boil. Lower heat and simmer for 15 - 20 minutes (follow package directions).


Bring a medium pot of water to boil (just enough to cover you corn cobs). Heat your grill pan (or actual grill) to high heat.


Once water is boiling, add corn and boil for 1 minute. Remove and keep water warm for poaching eggs in about 5 minutes. Place corn and sliced onions on grill and cook for about 2-3 minutes or until charred. Onions may take longer (5-7 minutes). Place mushrooms on grill and cook for about 5 minutes each side or until fork tender.


Allow corn to cool a bit before cutting off the kernels. Place in kernels medium bowl. Dice grilled red onion finely and add to corn. Seed and dice tomato finely and add to corn. Slice avocado thinly. Squeeze lime over all. Salt.


Once poblanos have sat for 20 minutes, remove from bowl. Run under cold water to remove skin. Cut off top and remove seeds. Cut into pepper into manageable chunks. Place in small saucepan. Add cream, garlic, chili powder, cumin salt and pepper. Heat over low heat and cook for about 5 - 7 minutes until warm and fragrant. Transfer to food processor and process until smooth (or use an immersion blender).


Bring the medium sauce pan of water back to a boil. Add 1 tbsp vinegar. Use a spoon to swirl the water creating a funnel. Crack 1 egg into the funnel, remove spoon and set timer for 3 minutes. Remove poached egg with a slotted spoon and repeat process for second egg.


To serve, place quinoa on a plate. Drizzle with roasted poblano cream. Place mushroom on top. Add sliced avocado and corn salsa. Drizzle with poblano cream. Add queso fresco. Add poached egg. Salt and pepper to taste.


Extra poblano cream keeps for about a week refrigerated.

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