{"id":251643,"date":"2024-05-24T17:42:00","date_gmt":"2024-05-24T17:42:00","guid":{"rendered":"https:\/\/news.republicofgreen.com\/spicy-jerk-mushroom-kabobs-with-mango-salsa\/"},"modified":"2024-05-24T17:44:56","modified_gmt":"2024-05-24T17:44:56","slug":"spicy-jerk-mushroom-kabobs-with-mango-salsa","status":"publish","type":"post","link":"https:\/\/news.republicofgreen.com\/spicy-jerk-mushroom-kabobs-with-mango-salsa\/","title":{"rendered":"Spicy Jerk Mushroom Kabobs with Mango Salsa"},"content":{"rendered":"
Jamaica-born Chef Troy Levy serves up a taste of the healthy plant-based Rastafarian cuisine known as ital with these scrumptious jerk-seasoned mushroom kabobs. A fresh and colorful mango salsa adds a divine juicy element to the meal, with Scotch bonnet chile (or habanero) adding intense spicy flavor; if you prefer less heat, use it sparingly, remove the seeds first, or leave it out altogether. The combination of sweet mango salsa with char-grilled umami-rich mushrooms is a match made in grilling heaven! Serve these spicy tropical kabobs as an appetizer at your next cookout, or alongside your favorite veggie burger.<\/p>\n
Tips:<\/strong> Wearing gloves is advised when cooking with super-hot chiles like Scotch bonnet chile or habaneros, as they contain oils that can irritate your skin and eyes. <\/p>\n Use flat skewers, if you can, to keep the mushrooms from moving around and falling apart.<\/p>\n For…<\/p>\n