Print
Portabella Satay with Spicy Peanut Sauce
  • Yield 24 1x
Author Mushroom Council

These portabella ‘shrooms are savory and satisfying. They make the perfect vegetarian appetizer.

Create A List

Make a list for the store or order online.

Ingredients

Scale

Peanut Sauce

  • 2⅔ cups chunky peanut butter
  • 2 cups coconut milk
  • ½ cup lemon Juice
  • ¼ cup honey
  • 8 cloves garlic, chopped
  • 1 tablespoon + 1 teaspoon ground cumin
  • 1½ teaspoons crushed red pepper

Satay

  • 24 portabella mushrooms (about 2.5 ounces each)
  • Vegetable oil as needed
  • Cilantro and red pepper flakes, for garnish as needed

Instructions

  1. 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.
  2. To prepare satay, remove stem and brush each portabella cap with oil; season well with salt and pepper. Arrange on sheet pan.
  3. Bake at 500˚F until mushrooms are tender, about 8 minutes.
  4. Cut one portabella cap into 3/8-inch slices; thread slices on 2 skewers. Repeat with remaining caps; reserve.

Notes

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.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Review

Your email address will not be published. Required fields are marked *

Recipe rating

We collect, use and process your data according to our Privacy Policy.

Connect with other mushroom lovers

@mushroomcouncil