Grilling season is officially upon us and as summer sets in I spend more and more time thinking about what to put on the menu for weekend barbecues. While I enjoy meat, I love vegetables. One of my favorite grilling foods are Portobello mushrooms. You find them at the State Fair all smothered in juicy grilled onions and sometimes eaten alone, other times on a bun. No matter what dress that lovely plump mushroom up like a steak and even my carnivorous hubby is left craving more.
Ingredients: (serves 2)
2 large Portobello mushroom caps
1 Tbsp minced garlic
2-3 Tbsp Worcestershire sauce
2 Tbsp soy sauce
2 Tbsp Olive Oil
Salt & pepper to taste
Gently wipe your mushrooms with a damp paper towel to clean them. Place mushroom caps in a ziploc bag or container and add the ingredients of the marinade. Allow to sit for 30 minutes to an hour. Grill mushrooms on a medium hot grill until tender. When they are almost done top with slices of Brie cheese. I like to serve my shrooms on a toasted red pepper bun with spicy cayenne mayo and roasted sweet Vidalia onions.