Jul 09 2026
Restaurants›Malo›Portobello Adobada Recipe

Portobello Adobada Recipe

Inspired by Malo
Time1h
Serves4

Queso Malo, queso fresco, wood-grilled portobello, green onion

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Marinade

Method

Preparation

  1. 1

    Prepare the Marinade

    In a mixing bowl, combine adobo sauce, olive oil, minced garlic cloves, lime juice, salt, and black pepper. Whisk until well combined.

  2. 2

    Marinate the Portobello

    Clean the portobello mushrooms and remove the stems. Place them in a shallow dish and pour the marinade over them. Make sure the mushrooms are evenly coated. Cover and let marinate in the refrigerator for at least 30 minutes.

Cooking

  1. 3

    Grill the Portobello

    Preheat a grill or grill pan over medium-high heat. Remove the portobello mushrooms from the marinade, allowing the excess to drip off. Place the mushrooms on the grill and cook for about 5-7 minutes on each side, or until they are tender and have nice grill marks.

  2. 4

    Prepare the Cheese

    While the mushrooms are grilling, crumble the queso malo and queso fresco into a bowl. Set aside.

  3. 5

    Grill the Green Onions

    Place the green onions on the grill for about 2-3 minutes, turning occasionally until they are tender and slightly charred.

Assembly

  1. 6

    Assemble the Dish

    Once the portobello mushrooms are done, remove them from the grill. Place each grilled mushroom on a serving plate. Top with a generous amount of crumbled queso malo and queso fresco, and garnish with grilled green onions.

  2. 7

    Serve

    Serve immediately while hot. Enjoy your Portobello Adobada!

More from Malo