The earthy flavour of these portobello mushrooms combines perfectly with the sweet and spicy notes of the Korean barbecue marinade.
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 5 minutes |
| Serves | 2 |
| Cuisine | Korean |
| Diet | Vegetarian |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 478 |
| Fat | 31g |
| Saturates | 3g |
| Protein | 16g |
| Carbs | 35g |
| Sugars | 12g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Start with grating the garlic and ginger and finely slicing the spring onions. To make the sauce, place all the ingredients together in a large bowl and mix to combine.
2
Toss the Portobello mushrooms through the sauce and marinate overnight.
3
Over medium-hot coals, oil the barbecue grid and place the mushrooms, top-down.
4
Cook for 4-5 minutes before flipping over. Be careful not to overcook the mushrooms.
5
Baste with the sauce as you go.
6
Serve with the sliced spring onions.
