Grilled Portobella Mushrooms With Mango Chutney

Course : Grilled Vegetables
Serves: 4
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4 medium Portobellas
1 large ripe mango
1 medium red bell pepper
1 medium jalapeno pepper (optional)
1 tablespoon soy sauce
1 tablespoon vinegar
1 teaspoon miso
1 bunch arugula lettuce

Preparation / 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.


Nutritional Information:

44 Calories (kcal); 1g Total Fat; (10% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 211mg Sodium

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