Put a Cap on the Fourth

  • The Star Spangled Spatula by J. Riley-Wasserman's

  • Grilled Portabella mushrooms marinated in olive oil, balsamic vinegar, rosemary and a dash of salt and pepper.

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!

Posted In: Behind the Scenes at A+R, Cooking, DIY, Entertaining, Family, Food, , , , , , ,

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Alex Dinari