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Cuban Roasted Portobellos
Chef Adriana puts a vegan spin on traditional Cuban lechon asado—in place of pork, she substitutes hearty, meaty, mojo-marinated Portobello mushroom caps, slow-roasted to concentrate their umami-rich flavor and garnished with zesty red onion and Fresno peppers for extra kick. On the side: Savory crisp-fried lentil croquettas with a bright, herbal, and citrusy mojo dipping sauce. “This dish is fun, vibrant, and full of Latin flavor—just like a night in Miami,” she says.
Nutritional facts
Protein
23g
Carbs
78g
Calories
660
Fat
30g
Ingredients
Italian Parsley, Vegan Mayonnaise, Red Bell Pepper, Panko Breadcrumbs, Orange Zest, Orange Juice, Liquid Smoke, Lime Juice, Canned Tomato, Brown Lentils, Sazon, Kosher Salt, Onion, White Wine Vinegar, Oregano, Portabella Mushrooms, Garlic, Cilantro, Cumin, Black Pepper, Vegan Butter, Red Onion, All Purpose Flour, Canola and Olive Oil Blend, Fresno Peppers
Reviews
4.4
Based on 54 reviews
This meal was absolutely amazing! I wanted a second helping just because it was so good.
Jaqueline Price · 12/06/24
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About Adriana Herrera
Chef Adriana Herrera's first culinary experience was butchering live catfish in her father’s pescadería at the age of 14. It wasn’t love at first butchering, but it did spark an awakening of self and a passion for food. Classically trained in French cuisine, Chef Adriana began her career at the Four Seasons in Chicago and later worked under Eric Ripert in Miami. Her main culinary inspirations come from three epic places: Chicago, Miami, and the sea. Chef Adriana focuses on global vegetarian dishes, seafood, classic cuisine, and New American fare. She believes that everything is better when it’s whisked together. Let’s eat!
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