As grills from coast to coast fire up this Fourth of July, we at A+R believe a meatless Independence Day isn’t necessarily unpatriotic. On my grill this supersized of American holidays will be the Portabella mushroom. Available year-round, select Portabellas with a tight underside and light-colored gills. With a mighty Star Spangled Spatula by J. Riley-Wasserman in hand, follow my easy steap to the alternative BBQ entree, Grilled Balsamic and Rosemary Portabella mushrooms (I know, fancy…):
Step 1: Grab a bowl and pour in about 1/2 a cup of olive oil;
Step 2: Add salt and pepper as desired along with 2-3 pinches of rosemary (be generous);
Step 3: Soak Portabella mushrooms in the bowl;
Step 4: Drizzle balsamic vinegar over it all for some tart goodness, the more the merrier.
Step 5: Let sit for 30-60 minutes, stirring every 5-10 minutes;
Step 6: Lay mushrooms on the grill on high heat;
Step 7: Flip over after 5-7 minutes, and again after another 5-7 minutes;
Step 8: Bust out your buns and enjoy!
By design, have a safe and savory Fourth!