Grilled portobella mushrooms with mango chutney

1 servings

Ingredients

Quantity Ingredient
4 Portobella mushrooms 1 -soy sauce vinegar large ripe mango
1 Red bell pepper 1 jalapeno -lettuce pepper (optional)
1 teaspoon Miso 1 bunch arugula

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. The original recipe is in Vegetarian Times, probably sometime last summer. Enjoy! ~ Dave Garland

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