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Smokey Portabella Mushroom Satay with Crisp Polenta & Salsa Fresca



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1 lb. roasted garlic
3.5 oz. chipotle chiles, canned
3 cups oil blend
2 cups red wine vinegar
1 tbsp. Mexican oregano
1 tbsp. cumin
1/2 cup chopped cilantro
2 tbsp. salt
1 tbsp. sugar
1 tsp. white pepper
1 portabella mushroom, 4" to 5" diameter
Fried polenta triangle, as needed
Salsa Fresca, prepared, as needed
Fennel slaw, prepared, as needed


  1. 1
    Mix all ingredients for Adobo Marinade such as garlic, chipotle chile, oil blend, vinegar, oregano, cumin, cilantro, salt, sugar and white pepper in food processor or hand held mixer until thoroughly combined. Refrigerate. (Can be held for up to 5 days.)
  2. 2
    For Mushrooms: Remove stems from mushrooms and clean out gills. Dip mushroom in Adobo Marinade. Place gill side up on baking sheet and bake at 400°F until tender. Cool. Cut mushroom in half; skewer lengthwise through thickest part of mushroom. (Mushroom also can be sliced in 1" wide strips and skewered).
  3. 3
    Plate with fried polenta triangle, Fennel Slaw and Salsa Fresca.


Recipe by: Gordon Biersch Brewery Restaurant

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preparation methods
cuisines North & South American, Other North American
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