Portabella mushrooms, 1-2 per person depending upon size
*Chef Eloy’s Kickin Salsa, any variety
Olive oil

Wash and dry pat mushrooms.
Marinate mushrooms in olive oil for a few minutes.
Use medium coals for outdoor grill.
Put mushrooms on grill (bottom side down).
Make sure to oil grate so mushrooms do not stick.
Cook mushrooms bottom side down for 6 minutes.
Turn mushrooms over and fill with any Chef Eloy’s Kickin Salsa.
Cook until salsa has heated through.

Serve with Grilled Flank steak and corn on the cob*.

*These ingredients available at the Market!

Recipe courtesy of Chef Eloy Carerra, Chef Eloy’s Kickin’ Salsa.