Southwest Grilled Mushrooms

I wasn't sure what this recipe was going to be until it was on the table.  I found some great vegetables at the store today, combined with a few things I already had from home, and...PRESTO!  It turned out to be a good presto this time ;-)  You will need:

6 mini portobello mushrooms, cleaned and stems removed
1 medium yellow squash, diced
1 medium zucchini, diced
1 poblano pepper, grilled until blackened with skin and seeds removed, diced
1 anaheim pepper, grilled until blackened with skin and seeds removed, diced
1 small onion, diced (I used a combo of red and sweet onion)
2-3 tbsp olive oil
1/3 C sour cream or vegan sour supreme
1 roma tomato, seeds removed and diced
1 small avocado, diced
3 tbsp habanero pesto*
2-3 tbsp chopped cilantro
2 limes
salt & pepper to taste

Warm oil in a skillet over medium heat.  Add onion and cook until soft.  Add yellow squash and zucchini and continue to cook for about 6-7 minutes, or until soft.  Add the poblano and anaheim peppers and reduce heat to medium low.  Add the pesto and stir to combine.  Allow to cook for about 5 minutes.  Add sour cream, the juice of 1/2 lime, and stir.  Reduce heat to low and simmer.

Meanwhile, brush the mushrooms with oil and place on the grill, stem side down.  Cook for 6-7 minutes, turn, brush with oil, and continue to cook until softened.  They will likely fill with liquid, which you can discard once removing from the grill.

Place the mushrooms on a place, top with vegetable mixture, and sprinkle with the tomatoes, cilantro and avocado.  I sprinkled some crumbled goat cheese over the top, but it is optional.

*I found the habanero pesto at a farmer's market in California.  You can use regular pesto, especially if you don't want the extra spice from the habanero.  If you like the flavor and spice, mince some habanero and add to store bought pesto or blend into homemade pesto.

**An alternate use for the vegetable mix is to combine with the pasta of your choice.  Reserve some pasta water to thin out the sauce.