Portabella Satay with Spicy Peanut Sauce

Recipe courtesy of the Mushroom Council


Yield: 24 servings


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

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


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.


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