For an easy vegetarian grilling recipe, try portobello mushrooms as a meat substitute! The mushroom caps are quick to marinate, they grill up in no time, and they have a meaty texture full of umami flavor. Serve over a salad that’s packed with fresh vegetables and dressed with a 7-ingredient spicy salad dressing. The flavors all work together to create a hearty, meal-size salad for lunch or dinner. Perfect for Meatless Monday!
For Portobello Mushrooms 4 portobello mushrooms ¼ cup Kikkoman® Teriyaki Marinade & Sauce 2 tablespoons vegetable oil
For the Salad Dressing 1 tablespoon Kikkoman® Soy Sauce 2 tablespoons fresh lime juice ½ tablespoon Kikkoman® Sriracha Hot Chili Sauce ¼ cup olive oil 1 teaspoon Kikkoman® Sesame Oil 1 tablespoon honey 1 garlic clove, grated
For the Salad 2 cups of red cabbage, sliced finely 2 cups of arugula 1 mango, peeled and julienned 2 carrots, peeled into ribbons 3 green onions, sliced 3 tablespoons fresh mint, chopped 3 tablespoons fresh cilantro, chopped
Clean the mushrooms by brushing off the dirt with a clean cloth. Remove the stemand, if desired, the gills underneath the cap by scraping a spoon over them.
Place the mushrooms upside down in a shallow dish and pour over the Kikkoman® Teriyaki Marinade & Sauce. Make sure to spoon some of the sauce into the inside of the cap. Allow to marinate for 10 minutes. Avoid a longer marinating time.
Preheatgrill to medium-high and brush with vegetable oil to prevent the mushrooms from sticking to the grill.
Remove mushrooms from the marinade and place onto the hot grill. Grill for 3-4 minutes on each side or until brown.
Meanwhile, prepare the salad dressing by whisking together Kikkoman® Soy Sauce, lime juice, Kikkoman® Sriracha Hot Chili Sauce, olive oil, Kikkoman® Sesame Oil, honey, and garlic.
In a large bowl, toss together red cabbage, arugula, mango, carrots, green onions, mint, and cilantro. Add the dressing a spoonful at a time until the salad is dressed to your taste.
When mushrooms are grilled on both sides, remove them from the grill and slice.
To serve, divide the salad onto plates and top each with a sliced portobello mushroom steak.