Mongolian BBQ Portobello Mushrooms

Stuffing or grilling always seems to be the most obvious way to serve up Portobello Mushrooms but we are always looking for new ways to use them.  The original recipe called for Seitan but we preferred to use a vegetable instead and because the Portobello Mushroom is so dense we thought it was a good replacement and could stand up to the sauce.  We aren't big snow pea eaters so we threw in some Edamame instead, turned out to be the perfect combo.

Mongolian BBQ Portobello Mushrooms

Adapted from Chloe Coscarelli recipe

2 large servings

1/4         cup hoisin sauce

1/4         cup water

1            tablespoon soy sauce

1            tablespoon agave

1            teaspoon lemon juice

1-2         teaspoons chili sauce

1            clove garlic, minced

1-2         tablespoons canola oil

2            teaspoons grated fresh ginger

1/8         teaspoon ground cinnamon

2-3        large Portobello Mushrooms, thickly sliced

            edamame (soy beans)

            green onions, sliced

            rice, cooked

            fresh cilantro

In a small bowl, make the sauce by whisking together hoisin sauce, water, soy sauce, agave, lemon juice, chili sauce, minced garlic, fresh ginger and cinnamon. Set aside.

In a large skillet, heat oil over medium-high heat and lightly stir fry the sliced mushrooms.  After the mushrooms start to release their juices, add the edamame and green onions.   

Heat the sauce in a small saucepan until it starts to thicken.  Add sauce to mushroom mixture.  Serve over rice.  Dress with fresh cilantro.