Whole Food, Plant-Based Recipe Nam Tok Grilled Portobello

Ingredients

• 1 large portobello mushroom (or 6-7 fresh shiitake
  

• mushrooms), stem removed
  
• 3 T cilantro, chopped
  
• 3 T spring onions, chopped
  
• 3 T sweet (sticky) rice, toasted and ground*
  
• 1 small lime
  
• ¼ cup light/reduced-sodium soy sauce
  
• 2 T coconut sugar
  
• 2 Thai red pepper (also known as bird's eye chili)
  
• Cilantro or coriander for garnish

Instructions

1. Turn heat to medium high and dry-grill the portobello mushroom on both sides
until cooked and no longer oozing out moisture or liquid. When cut, you will be able
to tell it is more translucent and not chewy.
2. Slice into strips and line them on a bed of leafy greens, lettuce, or a prepared salad.
3. Prepare sauce by mixing soy sauce, coconut sugar, chili, herbs, and ground sticky
rice.
4. Pour sauce generously on top of your portobello “steak.”
5. Serve with rice.

Chef's Notes