A 10 ingredient 30 minute Thai inspired Portobello Satay that will have your guests swooning.
Heat your oven broiler to high. This can alternately be cooked over an outside grill in summer.
Soak your bamboo skewers in a bowl of water for 5 minutes.
Gently scrape the gills from your mushroom caps with a spoon. Now slice each mushroom cap into 1/2 inch thick slices and set aside.
Into a blender or food processor place the coconut milk, red curry paste, tamari, peanut butter, brown sugar and ginger and blend to a smooth consistency, thinning with water if needed.
Now dip your mushroom slices into the marinade to coat and then thread onto the pre-soaked bamboo skewers.
Once all the mushroom skewers are threaded place them onto an aluminum foil coated pan and pop them under the broiler for 8-10 minutes total turning each skewer over half way through.
While the satays are cooking stir together yourr mango chutney with the lime juice and optional hot pepper.