Grilled Portobella Mushrooms With Mango Chutney

Course : Grilling
Serves: 1
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4 medium portobella mushrooms
1/2 medium pepper
1 medium jalapeno
1/2 cup soy sauce
1 medium 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. The original recipe is in Vegetarian Times, probably sometime last summer.

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