Portobello Anticuchos Skewers

Anticuchos are the heart of Peruvian street food. This is my vegan take on them made with delicious portobello mushrooms, richly marinated and roasted. Festive, fun and flavorful — these skewers level up any dinner party

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Required: 4 skewers

Preheat oven: 400 degrees

Cook time: 15-20 minutes

Dry Ingredients:

• 8 large portobello stems
• 2 TBS smoked paprika
• 1 TBS cayenne
• 1 TBS cumin
• 1 TBS powdered garlic
• 1TBS powdered onion
• 1 TBS salt
• 1 TBS ground pepper
• 1 TBS dried oregano

Wet Ingredients:

• 2 TBS olive oil
• 1-1/2 tsp blackstrap molasses
• 2 TBS tomato sauce or paste
• 2 TBS apple cider vinegar

Directions:

1. Combine wet and dry ingredients add the stems and coat very well. Cover and keep in fridge for at least 30 minutes (can be stored up to three days).
2. On a cookie sheet spread out marinated stems and roast for 15 minutes. If the stems are large, add 5-10 more minutes.
3. While they cool so you can handle them, soak your skewers.
4. Open each stem and spread them, put two stems on each skewer.
5. These can be reheated for 5 minutes to serve warm.

Another great way to enjoy these is shredding into tacos or in a sandwich.

—Lea Haas, Owner, The Garden Cafe Woodstock