Vietnamese-Style Portobello Mushrooms

Ingredients

• ¼ cup peanut oil
• ¼ cup freshly squeezed lime juice
• 2 tablespoons chopped fresh mint, plus more for garnish
• 1 fresh hot red chili like Thai, seeded and minced
• 1 tablespoon fish sauce
• ½ teaspoon sugar
• Salt
• lots of black pepper
• 4 large portobello mushrooms, stems removed

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    134 calories; 13 grams fat; 2 grams saturated fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 355 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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.
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.

20 minutes