Grilled Portobella Mushrooms with Mango Chutney

1. 1

   Carefully remove stems from mushrooms (use for soup) and clean them thoroughly.

2. 2

   Marinate in vinegar/miso/soy sauce for an hour or so.

3. 3

   Dice the mango and pepper, chop the jalapeno, and toss with a little vinegar.

4. 4

   Clean the lettuce and separate into single leaves.

5. 5

   Grill the mushrooms on both sides.

6. 6

   When grilling the top, turn the mushroom 90 degrees halfway through to get a square or diamond crosshatch pattern.

7. 7

   To serve, fan 3 lettuce leaves on the plate, center the mushroom, and place a dollop of chutney on either side.

* Per serving · 4 servings · Values may vary.

No additional tips available.