Portobello Satay with Thai Peanut Sauce

Portobello Satay with Thai Peanut Sauce

Serves 4

Meaty, earthy portobello mushroom caps are the base for grilled satay. It makes a great appetizer, or serve it with a spicy vegetable slaw and steamed brown rice for a complete meal.

  • 4 portobello mushroom caps
  • 1/2 cup peanut or almond butter
  • 2 tablespoons rice vinegar
  • 1 tablespoon reduced-sodium tamari
  • 1 tablespoon peeled and chopped fresh ginger
  • 3 pitted dates, chopped
  • 2 cloves garlic, chopped
  • 1/2 small serrano pepper, seeded and chopped (optional)
  • Chopped cilantro, for garnish
  • Lime wedges, for serving
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Gently scrape out gills of mushrooms with a spoon. Slice caps into 4 strips each and place them in a large bowl. Combine peanut butter, vinegar, tamari, ginger, dates, garlic, serrano pepper and 1/3 cup water in a blender. Purée the mixture, adding more water a tablespoon at a time if necessary for it to blend smoothly. Reserve 1/3 cup of the sauce for serving and pour the remainder over the mushrooms. Toss and allow to sit at room temperature 1 hour for the mushrooms to soften.

Prepare a grill for medium-heat cooking or heat a grill pan. Thread mushrooms onto skewers. (If using wooden skewers, remember to soak them first.) Grill mushrooms, turning frequently, until tender and browned, about 8 minutes. Transfer to a platter and pour reserved peanut sauce over mushrooms. Sprinkle with cilantro and serve with lime wedges.

Nutritional Info: 
Per Serving:280 calories (150 from fat), 16g total fat, 2g saturated fat, 0mg cholesterol, 310mg sodium, 25g carbohydrate (4g dietary fiber, 16g sugar), 10g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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