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Portabella Satay with Spicy Peanut Sauce



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2 2/3 cups chunky peanut butter
2 cups coconut milk
1/2 cup lemon juice
1/4 cup honey
8 garlic cloves, chopped
1 tbsp. 1 tsp. ground cumin
1 1/2 tsp. crushed red pepper
24 Portabella mushrooms, stems reserved for other use (about 2 1/2 oz. each)
Vegetable oil, as needed
Cilantro and red pepper flakes, for garnish, as needed


  1. 1
    For Peanut Sauce: Thoroughly combine peanut butter, coconut milk, lemon juice, honey, garlic, cumin and red pepper. Let stand at least one hour to marry flavors.
  2. 2
    For Satay: Brush each Portabella cap with oil; season well with salt and pepper. Arrange on sheet pan. Bake at 500ºF until mushrooms are tender, about 8 minutes. Cut one Portabella cap into 3/8" slices; thread slices on 2 skewers. Repeat with remaining caps; reserve.
  3. 3
    Per Order: Grill 2 skewers, turning a couple of times, until tender and lightly browned, about 2 minutes per side. Sprinkle with coriander. Serve with ¼ cup peanut sauce on the side. Garnish with red pepper flakes if desired.

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cuisines Asian, Other Asian
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