Grilled Portobella Mushrooms with Mango Chutney

• 4 each mushrooms, portabello
• 1 each sweet red bell peppers
• 1 x soy sauce, tamari
• 1 teaspoon miso paste
• 1 bunch arugula (roquette)

1. Carefully remove stems from mushrooms (use for soup) and clean them thoroughly.
2. Marinate in vinegar/miso/soy sauce for an hour or so.
3. Dice the mango and pepper, chop the jalapeno, and toss with a little vinegar.
4. Clean the lettuce and separate into single leaves.
5. Grill the mushrooms on both sides.
6. When grilling the top, turn the mushroom 90 degrees halfway through to get a square or diamond crosshatch pattern.
7. To serve, fan 3 lettuce leaves on the plate, center the mushroom, and place a dollop of chutney on either side.

mushrooms, sweet red bell peppers, soy sauce, miso paste, arugula

Taken from recipeland.com/recipe/v/grilled-portobella-mushrooms-ma-43064 (may not work)