By Jess Semack

Grilled Portobello Power Play by Motley Que

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.


  • 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:

  1. Brush your 'bellos with balsamic and olive oil, setting the stage for flavour.
  2. Season liberally with Motley Que's Fry Fixx, because these aren't your grandma's mushrooms.
  3. Grill gill-side up first, flipping to char the tops, and then pile on the goat cheese and tomatoes in the gill cavities.
  4. 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.