Looking for some summer grilling options outside the standard hamburger or hot dog? If you enjoy eating meatless, grilling season can sometimes be a challenge.
Last summer, we went grill crazy, and cooked up all sorts of things sans meat, including salad (well, grilled romaine, really), bean burgers, and even paella! And while we did manage to find a nice bean burger recipe that held up well on the grill, one of our favorite recipes in terms of juicy, grilled satisfaction was actually — a grilled portabello.
Until very recently, my least favorite food in the world was the mushroom. However, portabellos did it for me – they were my gateway mushroom — into a world of intense appreciation for fungus.
If you’ve never tried a grilled mushroom (mushroom haters — please give this one a chance!), you’ll be surprised at how juicy and savory they can be, and how well they carry the smoky, grilled flavor! This summer, we’ve developed a new take on the portabello sandwich with focaccia bread, tzatziki sauce with mint and dill from our garden, and a bit of feta and red onion. It turned out just as delicious as it sounds!
Give it a try, perhaps to celebrate a special man (dad!) in your life! Happy Father’s Day!
*We used honey serrano balsamic vinegar, a delicious offering from local oil and vinegar vendor Artisanos that we picked up at the farmer’s market. It adds great flavor; however, you also can use regular balsamic vinegar.
- If desired, make the focaccia bread.
- Make the tzatziki.
- Heat a grill to medium-high heat. Place 4 portabello mushrooms in a dish or pan and rub balsamic vinegar and olive oil onto both sides of each with your fingers; use just enough of each to coat evenly (3 tablespoons of each for all 4 mushrooms). Let sit to marinate until the grill is ready.
- Grill the portabellas on a medium-high grill for 4-5 minutes on each side, until juicy.
- Slice the focaccia bread and thinly slice the red onion.
- To serve, place a mushroom on one half of the focaccia bread; top with tzatziki sauce, red onion slices, feta crumbles, and the other half of of the bread.