Portobello with Vegan Marinade and Turmeric


  • 2 stalks lemongrass, ends and outer layer removed, core thinly sliced or two tablespoons of dried lemongrass from Vinasamex (Miss Linh)
  • 2 cloves garlic
  • 1 red chili pepper, with seeds, finely chopped
  • 1 tsp turmeric powder (Miss Linh)
  • ¼ tsp white pepper (Miss Linh)
  • 15 g Vinasamex vegan marinade (Miss Linh)
  • 4 tbsp sunflower oil + extra for frying
  • 6 – 8 portobello mushrooms
  • 2 spring onions, thinly sliced


Grind lemongrass, garlic, chili pepper, turmeric powder, white pepper, Vinasamex vegan marinade, and sunflower oil into a paste.

Rub the portobello mushrooms thoroughly with the marinade on all sides and let them marinate for at least 30 minutes.

Heat a grill or frying pan over medium heat with some sunflower oil and fry the portobello mushrooms for 2 to 3 minutes on each side. Keep the heat low to prevent the spice mixture from burning. Reserve any leftover marinade!

Once all the portobello mushrooms are cooked, slice them into desired thick strips and transfer them to a plate or serving dish.

In the same grill or frying pan where you cooked the portobello mushrooms, fry the remaining marinade along with the spring onions and some extra sunflower oil for 1.5 minutes. Distribute the spring onion mixture over the portobello mushrooms and serve the dish.

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