Grill/Barbecue

Thai Portobello Salad with Herbs and Snow Peas

March 31, 2014
  • Serves 4
Ingredients
  • 4 portobello mushroom caps
  • 2 tablespoons neutral vegetable oil, such as safflower
  • Kosher salt and freshly ground pepper
  • 2 tablespoons lime juice
  • 1 tablespoon fish or soy sauce
  • 1 teaspoon agave nectar or sugar
  • 1 tablespoon finely chopped lemongrass
  • 1 teaspoon chili-garlic paste
  • 4 cups thinly sliced baby bok choy (from 2 small)
  • 8 ounces snow peas, thinly sliced lengthwise
  • 1 pint cherry tomatoes, halved
  • 1/2 cup roasted salted peanuts
  • 1 cup cilantro leaves
  • 1 cup mint leaves
In This Recipe
Directions
  1. Preheat grill or grill pan to medium-high. Rub mushrooms with oil and season with salt and pepper. When grill is hot, add mushrooms and grill, turning once, until just tender, 6 to 8 minutes. When cool enough to handle, cut mushrooms into 1-inch slices.
  2. In a large bowl, whisk together lime juice, fish sauce, agave, lemongrass and chili-garlic paste. Add bok choy, snow peas, tomatoes, peanuts, cilantro and mint; toss to coat salad in dressing. Season salad with additional salt and pepper, if needed. Plate salad and top with mushrooms.

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Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.