Grilled Portabella Mushrooms with Strawberry Mango Salad

I have grilled Portabella mushrooms before , but they are so great! Especially as a steak alternative, at least I think so! They are hearty and can withstand the grill, plus you can marinate them the same as steaks for a comparable flavor.

Where I got creative was when I added fresh mango, strawberries, grilled corn, mint and jalapeño. I’d like to take a minute and tell you that fresh mint and jalapeño is one of my current favorite flavor combinations. I’ve never been crazy about fresh mint… but fresh mint with jalapeño? Come to mama.

Isn’t this so colorful? I think dish will be in regular rotation on the grill this season. It’s hearty enough for a meal but packed with fresh ingredients that won’t weigh you down.

For this recipe you’ll need:
4 large Portabella mushrooms- 6-8 inches in diameter
1 mango or 1 1/2 cups chopped
2 stalks or 1 1/2 cups grilled corn
1 cup chopped strawberries
1/2 cup crumbled feta
1/4 cup minced jalapeño
1/4 cup fresh torn mint
1/4 cup chopped red onion

For Portabella marinade:
1/2 cup soy sauce or Teriyaki sauce
1/8 cup fish sauce
2 tablespoons minced garlic

Begin by scooping out the gills and stalk of the mushrooms. A spoon works well.

Wash the mushrooms well, they are quite dirty little things. Cover the portabellas in the marinade and garlic. Cover and let marinate in the fridge for 30 to 60 minutes.

While the portabellas are marinating, begin chopping up all the fresh ingredients. Need help dicing that mango? Here’s a quick tutorial.

Peel the husks off the corn and remove any silk fibers.

Place the corn and portabella mushrooms on the grill on medium flame. Grilled for about 15 minutes, rotating everything about halfway through. Keep an eye on everything, as a high flame could scorch the veggies.

After the corn is cool enough to touch, cut the kernels off the stalk and add to the salad. Stir everything well.