These portabella ‘shrooms are savory and satisfying. They make the perfect vegetarian appetizer.
Author: Mushroom Council
What You Do
- To make peanut sauce, thoroughly combine peanut butter, coconut milk, lemon juice, honey, garlic, cumin and red pepper. Let stand at least one hour to marry flavors.
- To prepare satay, remove stem and brush each portabella cap with oil; season well with salt and pepper. Arrange on sheet pan.
- Bake at 500˚F until mushrooms are tender, about 8 minutes.
- Cut one portabella cap into 3/8-inch slices; thread slices on 2 skewers. Repeat with remaining caps; reserve.
Per Order: Grill 2 skewers, turning a couple of times, until tender and lightly browned, about 2 minutes per side. Sprinkle with coriander. Serve with ¼ cup peanut sauce on the side. Garnish with red pepper flakes if desired.