Why Vegetarian Barbecue: When I first stopped eating meat, the thought of summer barbecues made me sad. I knew summer gatherings, would never be the same. And they haven’t been, but I’ve learned that with a little bit of extra effort, they can be just as enjoyable. With that in mind, over the next few weeks I’m going to share some of my favorite recipes and ideas for a Vegetarian Barbecue
Last Week: Grilled Pizza
This Week: When I first embarked on sharing my vegetarian barbecue recipes, I didn’t plan to share my recipe for Portobello burgers, for two reasons. One, because they are so simple to make that the recipe is really silly. and Two, they are so prevalent in restaurants, (sometimes as the only vegetarian option), that they are a bit typical. But I decided to share my Portobello burgers anyway, because they are delicious, and I make them often.
The Ingredients: 1 medium-large Portobello mushroom, balsamic vinegar, salt, brie cheese, a hamburger bun, and Garlic Scape and Arugula Pesto.
The Instructions: About half an hour before you’re ready to grill, clean the Portobello, and leave it to soak in a bowl of balsamic vinegar. Let at least twenty minutes pass, heat up the grill. Cut your brie into thin strips (I remove the rind but you don’t need to). Carry your Portobello, the brie and the hamburger bun outside. Place the mushroom bottom down on the grill. Close the grill, and let cook for about 3 to 4 minutes. Flip the Portobello, so the bottom is up. Let it cook for a minute or two. Put the cheese on the Portobello and the bun on the grill. Once the cheese melts and the bun is toasted, remove them from grill and assemble your burger. Make sure to spread some of the pesto onto the bun; it adds some great flavor. Enjoy!
Note: When cleaning mushrooms, never submerge them or rinse them directly in water. They are very spongy, will absorb the water and then won’t taste good. Instead, use a clean (wet or dry) rag or a paper towel to wipe off any dirt.