Ingredients

The following ingredients have 4 Servings
  • 1 cup full fat coconut milk
  • 3 garlic cloves, (minced)
  • 1 tablespoon lime juice
  • 1/2 tablespoon freshly grated ginger
  • 1 tablespoon garam masala
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper, (or to taste, see note)
  • 1/4 teaspoon turmeric
  • salt and pepper to taste
  • 4 large portobello caps, (stemmed and cleaned)

Instruction

  • Stir together coconut milk, garlic, lime juice, ginger, garam masala, paprika, cumin, cayenne pepper and turmeric in a baking dish or oven-safe skillet. Season the mixture with salt and pepper to taste. Add portobello caps and spoon some of the mixture overtop to coat. Allow to marinate at room temperature for 30 to 60 minutes, flipping the mushrooms once or twice to get even coating.
  • Preheat oven to 400°. Place baking dish with mushrooms into oven and bake until mushrooms are very tender and marinade has taken on a dark color and gravy-like texture, about 15 to 20 minutes.
  • Divide mushrooms onto plates or into buns. Spoon some of the juices from the baking dish over of mushrooms and serve.