LISTEN TO THE PODCAST
We're about to tell you about a vegetarian sandwich that even meat eaters will love! Justin Burks, who wrote the cookbook, The Southern Vegetarian, told Tonia's Kitchen about his BBQ Portabello Mushroom Sandwich with Smoked Gouda Cheese. Justin says it's very easy to make, just marinate the mushrooms for up to 24 hours in Italian vinaigrette. Then add some barbecue dry rub and throw it on the grill. Make sure the mushrooms get some fire on them! Don't forget barbecue sauce (Justin recommends chipotle flavored sauce) and some cole slaw and serve. It's guaranteed to please the most ardent carnivore!
1 16-ounce bottle Italian dressing (like 365 Organic from Whole Foods)
6 large portobello mushroom caps (stems trimmed)
1 tablespoon Memphis BBQ Dry Rub (recipe follows)
BBQ Slaw (recipe follows)
6 large slices smoked gouda (about 1/2 pound)
1/2 cup BBQ sauce for serving (store-bought is fine for this at-home version)
6 hamburger buns
Wipe 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 Italian dressing over them and placing them in a sealed container in the refrigerator for at least an hour and up to twenty-four hours.
Pre-heat your outdoor grill to high. Remove the mushrooms from the marinade and place them onto a sheet pan. Sprinkle both sides of each mushroom with my Memphis BBQ Dry Rub seasoning. Grill mushrooms gill-side-down for about seven minutes or until lightly charred around the edges. Flip the mushrooms over and place the cheese onto the gill-side of the mushroom. Grill mushrooms another three minutes or until the cheese has melted and the mushroom is nicely marked by the grill grates.
