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.
Special Diets:
Ingredients
Method
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
Serving Size
Calories
280
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.