Even as a vegetarian, I love a good BBQ! I adapted this recipe from the July/August issue of Vegetarian Times. It looks a bit greasy, but that’s actually just the juices from the mushroom.
Grilled Portobello Burgers Recipe
3 T barbeque rub (see below)
1 large onion, thinly sliced
1/4 t oregano
1/4 t basil
1/4 t sage
1/4 t marjoram
2 cheese slices, optional (I like smoked gouda)
Brush the mushroom caps with olive oil, then sprinkle on both sides with the barbeque rub and set aside.Heat a bit of olive oil in a skillet over medium-high heat, then add the onions, oregano, basil, sage, and marjoram. Cook until golden ,stirring occasionally. Set aside.
Heat a gas grill to medium-high heat. Place mushroom caps stem side down on the grill, brush tops with bbq sauce and grill for 3-4 minutes, or until soft and charred around the edges. Flip and grill another 3 minutes or so.
Place a cheese slice on the gill side of each mushroom cap and grill until it melts.
Warm the buns on the grill and spread with barbecue sauce. Top each with a mushroom cap, half of the onions, and the top bun.
Homemade Barbecue Rub Recipe
Combine these ingredients in an airtight container and store in the fridge.
1/4 cup light brown sugar
1/4 cup sweet paprika
3 T ground black pepper
3 T coarse sea salt
2 t garlic powder
1 t onion powder
1 t celery seed
1/2 t cayenne pepper
I often just go with a “pinch of this, a pinch of that” in amounts suitable for 2 mushroom caps, but if you do decide to follow the recipe, this makes enough for several batches of burgers and is also delicious sprinkled over cooked veggies.Jet lag owns me at the moment, so I haven’t finished going through all of my Denmark photos, but I hope to post some over the weekend.
Two weeks from today, I cross the Atlantic again, this time for 10 days :(
In the meantime, I’m looking forward to a quiet day off alone on Friday.