Vietnamese-Style Portobello Mushrooms
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup peanut oil
- ¼cup freshly squeezed lime juice
- 2tablespoons chopped fresh mint, plus more for garnish
- 1fresh hot red chili like Thai, seeded and minced
- 1tablespoon fish sauce
- ½teaspoon sugar
- Salt
- lots of black pepper
- 4large portobello mushrooms, stems removed
Nutritional analysis per serving (4 servings)
160 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 5 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 3 grams protein; 391 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a charcoal or gas grill until quite hot and put the rack about 4 inches from the flame. Mix together the oil, lime juice, mint, chili, fish sauce and sugar and sprinkle with salt and pepper. Brush the mushrooms all over with about half of this mixture.
- Step 2
Grill the mushrooms with the tops of their caps away from the heat until they begin to brown, 5 to 8 minutes. Brush with the remaining marinade and turn. Grill until tender and nicely browned all over, 5 to 10 minutes more. Garnish with more mint and serve hot, warm or at room temperature.
Private Notes
Comments
Very nice. Served with Mark Bittman's Thai Style Beef Salad with mint. Quick and tasty weeknight dinner from the grill.
Used baby portabellas instead of the full size. Roasted in the oven using convection at 460 degrees on an oiled pan for about 5 minutes, then stirred, and roasted for another 5 to 10 minutes. Made them the day before which let the flavors mellow, then reheated in the microwave. Served the mushrooms with Vietnamese-Style Pork Meatballs by Kay Chun on NYTimes website. A good combo. Good reviews from even from those who are not usual fish sauce fans. Great combo for a party.
Pretty good -- better flavor the next day. Subbed cilantro for mint
We made burgers topped with guacamole.
Where do we find the instructions for all those other yummy-looking grilled fruits and vegetables in the accompanying photo?
This is one of my all time favorite recipes. I do this on the stove and toss in some veggies at the end. Serving with rice and a fried egg is next level delicious
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