Ingredients
- 6 large Portobello mushrooms
- 3 cloves garlic, cut into matchstick slivers
- Marinade:
- 3 T Dijon mustard
- 3 T A.1. steak sauce
- 3 T Worcestershire sauce
- 3 T barbecue sauce
- 3 T balsamic vinegar
- 1/2 t liquid smoke
- 1/2 t coarse salt
- 1/2 t freshly ground black pepper
- 3/4 c extra-virgin olive oil
- 3 T olive oil
- 12 fresh basil leaves, thinly slivered, or 2 t dried basil
- Optionals:
- 6 thin slices Cheddar or Jack cheese
- 6 hamburger buns, lightly brushed with a little olive oil or melted butter
- 1 tomato, thinly sliced
- 1 sweet onion, thinly sliced
- Boston lettuce leaves
- Condiments as desired
Directions
- Remove Portobello stems with knife. Clean caps with a damp paper towel. Peirce gill side of mushrooms to make a series of holes, about 1 inch apart. Insert the garlic slivers into these holes, dividing them evenly among the mushrooms.
- Combine the mustard, steak sauce, Worcestershire sauce, barbecue sauce, vinegar, liquid smoke, salt and pepper in a mixing bowl and whisk until the salt dissolves. Whisk in the olive oil and basil. Pour one-third of the mixture in the bottom of a nonreactive baking dish and place the mushrooms in it, gill side up. Swish the mushrooms around to coat the bottoms with marinade. Spoon the remaining marinade over the mushrooms. Marinate for 1 to 2 hours.
- Set up the grill for direct grilling using a two-zone fire. Preheat one zone to high, and the other zone to medium so you can move the mushrooms over if they start to burn.
- Clean grill thorough. Holding wad of paper towels with tongs and dip in olive oil. Rub grates repeatedly until thoroughly clean and a film of oil builds up on grates.
- Reserve mushroom marinade in a small nonreactive bowl. Place the Portobellos on the hot grate, gill side down, and grill uncovered for about 3 minutes. Turn the mushrooms over and spoon 1 tablespoon of the reserved marinade into each cap. Continue grilling until the Portobellos are browned and very tender, about 4 minutes more. The mushrooms are done when they can be easily pierced with a skewer. Move mushrooms to medium heat zone of the grill if they begin brown too much before becoming tender. In the last minute of grilling, add cheese.
- Place lettuce leave under mushroom to keep the bun from getting soggy. Garnish as desired.