Since we live about 20 minutes away from the Mushroom Capital of the USA (Kennett Square, PA), you’ll find quite a few mushroom recipes on Vegicurious. If I’m lucky enough to catch the manager’s special at Sherockee’s Mushroom Outlet, I’ll come home with an entire box of portobello mushrooms for $5. That’s about 30 huge mushrooms. One of the easiest things to do with portobello mushrooms is to grill then marinate them. I had several grilled portobellos left over and decided to slice them up and marinate them in balsamic vinegar and garlic. While slicing them, I noticed that the mushroom flesh looked like flank steak. Perhaps this was a mirage or maybe just wishful thinking, but I kept slicing just the underside of the mushrooms until I had a pile. The top of the mushroom stayed intact, almost like a skin (see picture top right). I wondered what I would do with these “beefy” looking slices and decided to smother them with Sweet Baby Ray’s Barbeque Sauce, pile ’em on a toasted wheat bun and top it off with leftover grilled onions. Serve with a side of coleslaw or cabbage salad and you’ve got yourself some healthy barbecue. Oh, that’s good. Port-OH-Bello good. Have a great weekend and thanks for being Vegi-curious.
BBQ Portobello Brisket
Several portobello mushroom caps
Whole wheat hamburger buns
Remove stems from mushroom caps; do not scrape out the “gills” as this adds a meatier taste. Prepare grill by coating grates with non-stick spray. Heat on high, then lower to medium. Grill mushrooms until both sides are light brown and the mushrooms are tender, but not mushy. Remove to cutting board and let cool.
Using a long serrated knife, slice the underside of the mushroom on an angle. The outer skin should become separated from the mushroom slices. Discard the outer skin.
Add barbeque sauce to mushroom slices and gently fold to coat. Heat in microwave for a minute or two. Serve on toasted bun with grilled onions.
30 Jul 2015