TUESDAY
BBQ PORTOBELLO MUSHROOM SANDWICH with SMOKED Gouda
The BBQ Portobello Mushroom Sandwich with Gouda.
On the show we have Justin Fox Brooks and Amy Lawrence with their book The Southern Vegetarian, but don't take our word for it try the recipe down below.
Tune in below and listen to Fox and Amy as they discuss their receipt.
Having trouble? Click here to listen to the interview.
BBQ Portobello
Mushroom Sandwich with Smoked Gouda
From The Southern Vegetarian by Justin Fox Brooks and Amy Lawrence
6 large Portobello mushroom caps, stems trimmed
1 16 oz. bottle Italian dressing
1 TBLSP Memphis BBQ Dry Rub (recipe below)
6 large slices smoked Gouda ( about ½ pound)
6 hamburger buns
½ cup BBQ sauce for serving
BBQ Slaw 9 (recipe below)
Wipe the mushrooms with a damp cloth to clean them. Choose a
bottle of Italian dressing that is emulsified, meaning that it doesn’t separate
in the bottle. Marinate the mushrooms by pouring the dressing over them and
placing them in a sealed container in the refrigerator for at least an hour or
up to 24 hours.
Preheat your outdoor grill to high. Remove the mushrooms
from the marinade and place them on a sheet pan. Sprinkle both sides of each
mushroom with our Memphis BBQ Dry Rub seasoning. Grill the mushrooms, gill side
down for about 7 minutes or until lightly charred around the edges. Flip the
mushrooms over and place the cheese onto the gill side of the mushroom. Grill
the mushrooms another 3 minutes or until the cheese has melted and the mushroom
is nicely marked by the grill grates.
Serve each mushroom on a bun and top with a tsp. Of BBQ sauce and about a ¼ cup of BBQ
Slaw.
Makes 6 sandwiches
