For the vegetarians at your table or as a nice side to accompany barbecued chicken or steak, Portabello Mushroom Steaks fit the bill.
Like their meat counterpart, the mushroom is prepared for the barbecue by the creation of a tomato, onion, mustard and garlic barbecue sauce. The mushrooms are slowly roasted, while continuing to baste with the barbecue sauce.
The roasted mushrooms are succulent.
Portabello Mushroom Steaks
Print recipe| Serves | 4 |
Ingredients
- 4 Portabello mushrooms
Barbecue Sauce
- 1/3 cup ketchup
- 1/2 Small onion (minced)
- 1/4 cup Dijon or your favourite mustard
- 1 Tbsp brown sugar
- 1 Tbsp apple cider vinegar
- 1 clove garic (minced or grated)
- good grinding of pepper
Directions
| Remove stems from mushrooms and save for another use. | |
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In small bowl, whisk together ketchup, onion, mustard, sugar, vinegar, garlic and pepper. Using a silicon pastry brush, coat the mushrooms on all sides.  | |
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Place mushrooms cap side down on clean grill over medium-high heat (375 °F for baking in oven) and grill witht the cover down for 5 minutes. Open the cover and turn and brush with remaining sauce. Continue to barbecue with the top up, until browned and tender ( 10-15 minutes).  | |