(4 servings)
Ingredients:
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4 Portobellas
1 large ripe mango
1 red bell pepper
1 jalapeno pepper (optional)
soy sauce
vinegar
1 tsp miso
1 bunch arugula lettuce
Instructions:
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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.
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