Portobello Stem Anticuchos

Preparation info
  • Serves

    2 to 4

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in

By Rich Landau and Kate Jacoby

Published 2013

  • About

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.

Ingredients

Method