Jerk Mushrooms with a Mango Salsa

The recipe for jerk-spiced-portobello-mushrooms included cauliflower rice. We served ours over a bed of lettuce with the mango salsa.

Jerk Spiced Mushrooms

• 2 large portobellos, sliced into 3 or 4 chunky strips
• 2 teaspoons jerk seasoning (you can totally buy this readymade, but I provide the link for anyone not sure)
• 2 teaspoons coconut oil (melted)
• 1 clove garlic, minced
• Thumb-sized peice of ginger, minced
• 2 spring onions, cut at an angle
• 2 tablespoons tamari
• 2 teaspoons lime juice

1. Combine all the marinade ingredients in a bowl (everything except the mushrooms).
2. Place the strips of mushroom in the marinade and ideally leave them overnight.  You can also ‘get away with’ about an hour of marinating.
3. Dehydrate at 46 degrees C (105 degrees F) for two to three hours.  As I mentioned in the intro, if you don’t have a dehydrator then just marinate them overnight before serving.

Mango Salsa

• Flesh of 1 ripe mango, cubed small
• Few sprigs of coriander (cilantro), finely chopped
• 2 tablespoons finely diced red onion
• Juice of 1 lime
• Pinch salt

1. Combine all ingredients in a bowl and serve with the mushrooms and bed of lettuce.