Portabella Satay with Spicy Cucumber Relish and Peanut Sauce

I discovered this Indonesian-inspired dish on www.mushroomcouncil.com and it is so full of flavor.  Thick slices of portabella are grilled on wooden skewers to add smoky flavor to this meaty mushroom.  They are served with creamy peanut dipping sauce and a spicy relish of diced cucumbers, shallots and hot honey & chili crisp to bring freshness and crunch.  It's an ideal appetizer for your next cookout.  
 

2 - 3 cucumbers, cut into 1/4" dice

1/4 cup hot hone and chili crisp

1 shallot, finely chopped

1/4 cup plus 2 Tbsp rice vinegar

1/4 cup granulated sugar

1 tsp kosher salt, divided

4 portabella mushrooms, wiped clean and bottom of stem trimmed

Vegetable oil, for brushing

1/2 cup Asian-style peanut sauce

In a small bowl, combine cucumber, shallot, hot hone, vinegar, sugar and 1/2 tsp of salt.  Cover and refrigerate relish to at least 1 hour and up to 8 hours before serving.  

Preheat your grill to medium-high heat.  

Cut portabella mushrooms into 1/3" thick slices.  Thread mushrooms lengthwise onto skewers, then brush mushrooms lightly with oil and season with remaining 1/2 tsp salt.  

Grill mushrooms, turning once, until tender and lightly charred on both sides, 2 - 3 minutes per side.

Transfer grilled mushrooms to a serving platter, then drizzle with some of the peanut sauce.  Spoon some of the cucumber relish over the mudrooms and around the platter.  Serve the rest of the relish and more peanut sauce on the side.  

Note:  If using wooden skewers, soak for at lelast 20 minutes before grilling.