Grilling time is upon us. With the sun finally breaking through across the UK and Memorial Day coming up in the US, grills are going to be fired up on both sides of the Atlantic.
To make sure you don’t end up in the corner trying to fill up on potato chips while everyone else places their hot dog or hamburger order with the grill master, bring along some portobellos to get in on the grilling fun!
This is a very simple recipe with no marinating required and takes less than twenty minutes. If you are at a meat-centric barbeque, you might want to get your mushrooms on the grill before the hamburgers get there so as to minimize any meaty contamination.
Ingredients
serves two
2 portobello mushrooms
2 tablespoons non-dairy butter
2 teaspoons herbes de Provence
2 small onions sliced into half-inch rings
1 small pinch brown sugar
olive oil
salt
black pepper
Method
Remove mushroom stems, and brush the caps clean with a towel.
With a pastry brush or with your fingers, coat the caps lightly with olive oil and dust both sides with a pinch of salt and pepper.
Place on a hot grill (gill side up first) and cook each side for 5 minutes.
While the mushrooms are grilling away, melt the butter in a small cast iron pan. Toss in the onions and herbs and sauté until soft, then add a pinch of brown sugar and continue sautéing until caramelized, about 10 minutes.
Serve mushrooms on a bed of greens and topped with the caramelized onions or plop in a toasted bun for a classic BBQ experience.