Jerk Portobello Mushrooms

By Clover Beadle (aka Mong-ga)

Since changing my diet to being mostly plant-based, I’ve used portobello mushrooms as a meat substitute.  Portobello mushrooms have a meaty flavor without the calories of meat.  This recipe is a simple vegan jerk dish.  

Jerk is traditionally used to season chicken or pork and is sold as street food in Jamaica.  Sometimes it’s used to season fish.  However, for those who want a plant-based option, this jerk portobello mushroom recipe is a great one to try.  You can use the blend of salt-free jerk spice that my daughter and I created to add flavor without the salt.

Serves:  4      

Prep Time: 5-7 mins        Cook Time: 10-15 mins

Ingredients 

 2 cups sliced baby portobello mushrooms 

1/2 cup red bell pepper (diced) 

1/2 cup yellow bell pepper (diced) 

1/2 cup green bell pepper (diced) 

2 tablespoons olive oil

1 tablespoon Food at the Center’s Jerk Spice

Salt and pepper to taste (optional)

Instruction

1. To a large saucepan or skillet on medium heat, add olive oil and jerk spice. Toast seasoning in oil for about 2 minutes.

2. Add the red, green, and yellow bell peppers and sauté for about 5 minutes or until tender, stirring occasionally.

3. Toss in mushroom and stir all the ingredients together. Add a little water if needed.

Serve over rice or in a wrap. 

Enjoy!

Note: To make this dish simpler and more economical, you can just use onions and green bell peppers.  

If you are not a fan of mushrooms, you can use tofu or your favorite meat substitute. 

You can also replace the mushroom with chicken or any meat that you like. If you use meat, I recommend that you saute the meat or poultry in the seasoning until cooked and then add the bell peppers at the end.