Name: Portabella Satay with Spicy Cucumber Relish and Peanut Sauce
Prep time: 20 min
Cook time: PT-483557H42M46S
Total time: PT-483557H42M46S
Ingredients: 1 English cucumber or 2-3 Persian cucumbers, cut into 1/4-inch dice; 2-4 red Thai chiles or 1 Fresno chile or jalapeño, finely chopped; 1 shallot, finely chopped; 1/4 cup plus 2 tablespoons rice vinegar; 1/4 cup granulated sugar; 1 teaspoon kosher salt, divided; 4 portabella mushrooms, wiped clean and bottom of stem trimmed; Vegetable oil, for brushing; 1/2 cup store-bought Asian-style peanut sauce

Jump to Recipe·Print Recipe

Prep Time 20 minutes
Cook Time 4-6 minutes
Total Time 24-26 minutes
Yield 6-8 as an appetizer 1x

Apps & Snacks

In this Indonesian-inspired dish, thick slices of portabella are grilled on wooden skewers to add smoky flavor to this meaty mushroom. They’re served with creamy peanut dipping sauce and a spicy relish of diced cucumbers, shallots and red chiles to bring freshness and crunch. An ideal appetizer for vegetarians and omnivores alike, this is sure to be a crowd pleaser at your next cookout.

Print Recipe

Shop for Ingredients

Make a list for the store or order online.

Ingredients

Scale

1 English cucumber or 2–3 Persian cucumbers, cut into 1/4-inch dice
2–4 red Thai chiles or 1 Fresno chile or jalapeño, finely chopped
1 shallot, finely chopped
1/4 cup plus 2 tablespoons rice vinegar
1/4 cup granulated sugar
1 teaspoon kosher salt, divided
4 portabella mushrooms, wiped clean and bottom of stem trimmed
Vegetable oil, for brushing
1/2 cup store-bought Asian-style peanut sauce

Equipment: Skewers for grilling. If using wooden skewers, soak for at least 20 minutes before grilling. This can be done while preparing the recipe ingredients.

Cook Mode Prevent your screen from going dark

Instructions

In a small bowl, combine cucumber, chiles, shallot, vinegar, sugar and 1/2 teaspoon of salt. Cover and refrigerate relish for at least 1 hour and up to 8 hours before serving.
Prepare a fire in a charcoal grill, preheat a gas grill to medium-high or heat a grill pan over medium-high.
Cut portabella mushrooms into 1/3-inch-thick slices. Thread mushrooms lengthwise onto skewers, then brush the mushrooms lightly with oil and season with remaining 1/2 teaspoon salt.
Grill mushrooms, turning once, until tender and lightly charred on both sides, 2 to 3 minutes per side.
Transfer grilled mushrooms to a serving platter, then drizzle with some of the peanut sauce. Spoon some of the cucumber relish over the mushrooms and around the platter. Serve the rest of the relish and more peanut sauce on the side.

Collections

30 Minutes or Less BBQ & Grilling Gluten Free Vegetarian

This recipe uses Portabella mushrooms

Portabella Flavor and texture

Portabella mushrooms have a rich and savory umami flavor and a firm, dense texture. When cooked, their firm texture and hearty juiciness makes for a meaty eating experience. The portabella mushroom’s flavor intensifies when cooked and is an excellent choice for grilling over a smoky fire or sautéing or roasting with a range of herbs and seasonings.