2 poblano peppers, roasted
1 (6 ounce) package portobello mushroom caps, stems removed
1 serrano chile, seeds & stem removed
1 tablespoon H-E-B Olive Oil
1 tablespoon H-E-B Butter
2 tablespoons chopped fresh cilantro leaves
1 lime, for juice
* Alessi Sea Salt
Heat charcoal or gas grill. Roast whole peppers on grill about 10 minutes, turning every 2 to 4 minutes, or until skin is charred and blackened on all sides. Place peppers in a plastic bag; close bag and let stand 5 minutes.
Meanwhile, chop mushrooms. Mince serrano chile.
Heat oil and butter in a large skillet over Medium heat. Add mushrooms and serrano chile; saute 6 to 8 minutes or until mushrooms are tender. Remove skillet from heat.
Rub skin from poblanos; cut in half and remove seeds. Cut peppers into 1/2-inch dice. Add poblanos, cilantro and lime juice, to taste, to skillet with mushrooms. Stir and season to taste with salt and pepper. Serve salsa warm or at room temperature.
No Nutritional Information Available