Pad Thai Grilled Portobellos

2 hours to marinate (or overnight)
10 minutes to grill

6 servings

2 hours to marinate (or overnight)
10 minutes to grill

6 servings

These tasty ‘meat-like’ mushrooms make a great side or a wonderful vegetarian burger. Either way, Pad Thai Sauce takes their flavor to a new level!

Ingredients

Brush Portobello caps with a damp paper towel to remove any dirt. Remove stem so caps will lay flat. Place gill side up (under side of mushroom) in a size appropriate baking dish, such as a broiler pan bottom, so they are snug but do not overlap.
Add Pad Thai Sauce, oil, Fish Sauce, vinegar and red pepper to a blender. Blend until smooth.
Pour Pad Thai mixture into mushroom gills and marinate one hour. Turn mushrooms over and baste tops with mixture and marinate another hour. Making these the night before works well also.
Preheat grill to medium-high and oil grates. Grill mushroom caps 5 minutes per side or until they have nice grill lines. Serve as a side in diagonal slices or on a pita with vegetables, fresh mozzarella and mayonnaise.

Our authentic Pad Thai Sauce contains real tamarind, the Asian fruit that gives Pad Thai its unique flavor. This sauce is great on other dishes, too.

Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.