Grilled Portobella Mushrooms with Mango Chutney
Yield
2 servingsPrep
10 minCook
25 minReady
35 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
mushrooms, portabello
|
*
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | x |
soy sauce, tamari
|
*
|
| 1 | teaspoon |
miso paste
|
|
| 1 | bunch |
arugula (roquette)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
mushrooms, portabello
|
*
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | x |
soy sauce, tamari
|
*
|
| 5 | ml |
miso paste
|
|
| 1 | bunch |
arugula (roquette)
|
*
|
Directions
Carefully remove stems from mushrooms (use for soup) and clean them thoroughly.
Marinate in vinegar/miso/soy sauce for an hour or so.
Dice the mango and pepper, chop the jalapeno, and toss with a little vinegar.
Clean the lettuce and separate into single leaves.
Grill the mushrooms on both sides.
When grilling the top, turn the mushroom 90 degrees halfway through to get a square or diamond crosshatch pattern.
To serve, fan 3 lettuce leaves on the plate, center the mushroom, and place a dollop of chutney on either side.
