I was going to put this in our newsletter but I was told it was too long so I’m going to share it with you on wordpress because it is that good.
These are delicious!
6 large Portobello mushrooms (each 4 to 6 inches across, 8 to 10 ounces each)
3 large cloves of garlic, minced
3 T dijon mustard
3 T A1 steak sauce
3 T worcestershire sauce
3 T of your favorite barbecue sauce
3 T balsamic vinegar
1/2 tsp liquid smoke
1/2 tsp coarse salt
1/2 tsp freshly ground black pepper
3/4 cup extra-virgin olive oil
1 – 2 tsp dried basil
6 slices cheese (we like smoked gouda the best)
6 buns (we prefer onion buns)
Tomato & onion slices and lettuce leaves, optional
Using a paring knife, trim the stems off the portobellos. Wipe the caps clean with a damp paper towel. Except for the portobellos, combine all of the ingredients in a mixing bowl and whisk until the salt dissolves. Whisk in the oil and basil. Dip the bottom of the mushrooms in the sauce until coated and place the mushrooms on a cookie sheet. Spoon the remaining marinade over the mushrooms getting all surfaces covered. Let them marinate for 1 to 2 hours.
Reserving the marinade, grill the portobellos on the grill, gill side down and grill for about 3 minutes. Turn the mushrooms over and spoon 1 T of the reserved marinade into each cap. Continue grilling until the mushrooms are browned and very tender, about 4 more minutes. The mushrooms are done when they can be easily pierced with a skewer. After the mushrooms have grilled for 2 minutes on the second side, place a slice of cheese on each and cover the grill to melt the cheese. Lightly toast the buns on the grill. Place each grilled portobello on a bun and add the condiments of your choice. Enjoy!