Advertisement
2 to 4
Easy
25 min
By Rich Landau and Kate Jacoby
Published 2013
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 meat-like interior. This Latin-inspired anticucho, or “food on a stick,” is a great party hors d’oeuvre—the recipe doubles or triples easily.