Grilled vegetables don't have to be limited to corn on the cob. In fact, there are countless ways to create mouthwatering main courses based solely on veggies, including this slightly adapted recipe for grilled Portobello satay with spicy peanut sauce courtesy of The Mushroom Council and the Hearth, Patio, and Barbecue Association.
GRILLED PORTOBELLO SATAY WITH SPICY 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 Portobello 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 Portobello cap with oil; season well with salt and pepper. Arrange on sheet pan.
Place mushrooms on medium-high heat grill, cover, and cook until mushrooms are tender, about 8 minutes.
Cut one Portobello cap into 3/8-inch slices; thread slices on 2 skewers. Repeat with remaining caps; reserve.
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.