Uh, oh. I have become predictable.
Being invited for a BBQ = time for Garlic-Thyme Balsamic Roasted Portobello Mushrooms!
Any time of day, grilled portobello mushrooms fit with the theme. Rob and I went to a post-wedding brunch where the new father-in-law was cooking eggs and sausages on the barbecue. I knew this man must be a barbecue connoisseur, so I left my marinaded mushrooms with him. Do not lose the marinade, I told him, because it was going to be my salad dressing, too.
I was shocked when he returned with beautifully plump mushrooms with even more marinade. He turned my barbecue skills upside down. Instead of doing a continuous grilling on a random side of the mushroom, he started grilling gill side down. Next, he flipped them gill side up to finish them off. The juices from the mushrooms pooled in the middle of the mushrooms. Ingenious. No, really, I was so impressed. (Never mind scrambled eggs on the barbecue…)
In any case, portobello mushrooms alone do not make a meal, so instead of a garlic white bean puree, I opted to add quinoa and toasted walnuts for crunch. This way, you do not lose any of the fabulous garlic-thyme-balsamic marinade and you get a filling meal that is also great as leftovers. Because, yes, it is very sad. I do not like to share my mushrooms. They are just too good. 😉
What are your favourite vegan things to make on the barbecue? I think I need a bigger variety of barbecue tricks! Here are our current barbecue tricks:
Grilled Rosemary Garlic Corn
Rob’s Grilled Pineapple with Lime and Chile Flakes
Lemon Asparagus Quinoa Toss
Dragon Quinoa Bowl with Roasted Vegetables and a Miso Gravy
Wheat Berry Salad with Pomegranate-Roasted Vegetables
Here are some other recipes I have bookmarked:
BBQ Tempeh Kabobs from Making Love in the Kitchen
Peruvian Seitan Skewers from Viva Vegan
Coconut and Lime Grilled Kale from Kitchen Operas
Grilled Corn and Tomatoes with Vegan Tonnato Sauce from Food & Wine
Portobello Salad with Spicy Mustard Dressing from Veganomicon
Grilled Balsamic Mushroom and Quinoa Salad with Walnuts
6 small Portobello mushroom caps, stems removed (1 per person, adjust recipe accordingly)
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 tbsp fresh thyme
3 cloves garlic, minced or pressed
Salt and pepper to taste
1 cup quinoa, rinsed well
1.75 cups water or vegetable broth
1/3 cup chopped walnuts, toasted
1. Wash mushroom caps well, carefully removing any dirt. Pat dry.
2. Throw all marinade ingredients together in a large plastic bag or plastic container, mixing it around making sure it is well combined. Place mushrooms in the bag, seal it up, roll contents around to coat, and let sit in the fridge for up to 12 hours (minimum 1 hour). If you think of it, take the bag out from time to time and roll it around – this ensures that the mushrooms are well coated with marinade.
3. Meanwhile, prepare your quinoa: Bring water to a boil over high heat. Once boiling, add quinoa. Reduce the heat to low, cover and simmer until all of the liquid is absorbed, about 15-20 minutes. Keep covered for an additional 5 minutes to steam. Set aside.
4. Prepare the grill by heating it up to medium-high. Remove excess marinade from mushrooms but reserve it in a large mixing bowl or container.
5. Place mushrooms on lightly oiled grill, gill side DOWN, close grill lid and cook for 5-7 minutes or so, until grill marks appear on the underside. Flip, and repeat gill side UP. The mushrooms are cooked when they are warm through and have lost a little of their “plumpness” (but they are also great raw!), so no worries about undercooking them. By cooking gill side up last, any juices will pool inside the mushroom.
6. Once done, collect mushrooms and do not lose their juices. Add it to the reserved marinade. Chop grilled mushrooms and place with marinade. Gently fold in quinoa and walnuts. Sadly, your quinoa will turn an ugly purply-brown but it will still taste great.