Grilled Portobello Power Play by Motley Que
Who said veggies can't headline a BBQ? These Grilled Portobellos are about to strut onto your grill with a Motley Que swagger.
Ingredients:
- Big, bold Portobello mushrooms, stems removed
- A drizzle of balsamic vinegar (for that tangy tattoo)
- A splash of olive oil (slick and ready to sizzle)
- A hearty sprinkle of Motley Que's Fry Fixx
- A smattering of crumbled goat cheese (because we're fancy like that)
- A few cherry tomatoes, halved (for a pop of colour and juiciness)
Mushroom Mastery:
- Brush your 'bellos with balsamic and olive oil, setting the stage for flavour.
- Season liberally with Motley Que's Fry Fixx, because these aren't your grandma's mushrooms.
- Grill gill-side up first, flipping to char the tops, and then pile on the goat cheese and tomatoes in the gill cavities.
- Grill until the cheese is melty and the mushrooms are tender, with a hint of smoky rebellion.
Serve these bad boys up as a burger alternative, or as the main event – they're ready to rock the spotlight! This was made more mainstream in the 90s and it was a great alternative to meat.