Ingredients
- SpinneysFOOD portobello mushrooms D+ 6
- Korean red pepper paste 1 tbsp
- Garlic 2 cloves
- Sesame oil 2 tbsp
- Brown sugar 2 tbsp
- Soya sauce 4 tbsp
- SpinneysFOOD pure sunflower oil 2 tbsp
- Spring onions 4
- White sesame seeds 1 tsp
- Ginger 2 cm
Equipment
- Large bowl 1
- Grater 1
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."
Korean barbecue portobello mushrooms
Korean 5 Mins Prep ยท 5 Mins Cook
- 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.
- Toss the Portobello mushrooms through the sauce and marinate overnight.
- Over medium-hot coals, oil the barbecue grid and place the mushrooms, top-down.
- Cook for 4-5 minutes before flipping over. Be careful not to overcook the mushrooms.
- Baste with the sauce as you go.
- Serve with the sliced spring onions.