1/4 cup + 2 tablespoons soy sauce
1/4 cup cilantro, plus for garnish
1/4 cup ginger, minced, plus for garnish
2 tablespoons garlic, minced
2 tablespoons lemon or lime juice
2 tablespoons minced onion
1 tablespoon sesame oil
1 large jalapeno pepper, minced
4 large portobello mushrooms, thinly sliced
2 tablespoons roasted sesame seeds
1/2 fresh mango, flesh scored in a criss-cross pattern
1. Sauce: In a bowl, combine garlic. ginger. lemon juice. soy sauce. sesame oil. jalapeno pepper. cilantro. onion.
2. Dip each slice of portobello slice in sauce and stack in glass container. Place a weight on portobello slices to keep them submerged in the marinade; marinate eight hours or overnight.
3. On mango half, stack portobello mushrooms and garnish with marinade, sesame seeds, ginger, and cilantro.