Grilled Portobello Mushroom

Let’s be honest here: Memorial Day marks the official start of Outdoor Grill Season. For vegetarians and vegans alike there are a great many options available for your summer long enjoyment. The patty options run from the frozen variety like Boca Burgers and Gardenburger to the mix variety such as Fantastic Foods’ Nature’s Burger. While the ‘hot dog’ variety run the gambit—many of which have the same taste and texture as the real thing. I’m not going to lie, I’ve been known to eat a faux dog when the craving hits.



For me, however, being a Vegan isn’t all about faking meat—it’s about enjoying the myriad of other options that Mama Nature has provided us.



Right. That’s all well and good, and your friends probably love your cous cous salad, but sometimes a girl just wants her some finger food. You know, the kind of food that comes with condiments like tomatoes, pickles, sliced onion, and mustard.



For that I turn to my home-grown Grilled Portobello Mushroom Sandwich. Don’t worry that this recipe is not exact, you know how many pickles you like on your burger, I can’t dictate that for you. Though, if I may be so bold, we all know the answer is 6, and they must be dill.



Grilled Portobello Mushroom



Supplies:
A working grill
Turning apparatus
The spice mix below
Family and friends to share in the festivities
Preferably good weather

Spice Mix
Ingredients:
1-1/4 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder

Directions:
1. Combine all spices well, and store in an air-tight container.

Grilled Portobello Mushroom

Ingredients:
1 Hamburger Bun per person
Spice Mix (directions above)
Olive Oil
Portobello mushrooms—bigger than the size of your bun as it will cook down
Desired condiments

Directions:
1. Wash mushroom caps well.

2. Slice off bottom of stem so that the mushroom lays flat.

3. Brush or rub olive oil over the mushroom, coating both sides.

4. Rub in (or sprinkle) spice on both sides to taste.

5. Grill over a medium heat turning occasionally until the mushroom is tender throughout.

6. Remove from grill and serve with exactly six dill pickle slices and other condiments as desired.

Serves: 1 person per mushroom.

Cooking tip:
When sharing the grill with meat, I put down a layer of tinfoil that I then cook on top of. You don’t get the same smokey flavor, but it’s better than getting the meaty flavor. Optionally, you can just hit the grill first, so there are no meat remnants left over from the hamburger right before your mushroom.

Enjoy the juices as the run down your chin, and the shocked! reaction of all of your meat-atarian friends as they wrap their minds around the fact that you’re eating something on a hamburger bun that isn’t a hamburger.

Happy Grill Season, attack it with passion and vegan-ism!

–Amanda Luthy