Portobello Stem Anticuchos from Vedge by Rich Landau and Kate Jacoby
Most people don’t know that portobello mushroom stems are often more flavorful than the caps. After roasting portobello mushrooms, you can easily peel open the stems to reveal the stringy, almost...
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Ingredients
- 4 wooden skewers, soaked in water
- 8 large portobello mushroom stems
- 1 teaspoon white wine vinegar
- 1 teaspoon tomato paste
- 1 teaspoon blackstrap molasses
- 2 teaspoons Latin Spice Blend
- 1 tablespoon olive oil
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