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.
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)
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.
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
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.