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WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Monday, November 15, 2010

Thanksgiving Is Coming!

Yes, Thanksgiving is just down the road, so from now until the big day, I'll be focusing on recipes for your Thanksgiving feast that can be cooked on a grill, smoker, fryer or other outdoor cooking device. Live fire cooking is what it's all about here!

Today we'll start with an appetizer; Marinated Portabello Mushrooms with Asiago Cheese. This recipe comes to us from the fine folks at Weber, was created by the talented Jamie Purviance and is published in Weber's Way to Grill. Portabello Mushrooms are so large and "meaty", they could serve as a first course to your crazy vegetarian friends and relations! You've been warned son.

Marinated Portabello Mushrooms with Asiago Cheese

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried crushed rosemary
  • Kosher salt
  • Ground black pepper
Main Ingredients:
  • 6 large portabello mushrooms, each 5 to 6 inches in diameter
  • 3/4 cup fresh bread crumbs
  • 1 tablespoon finely chopped fresh Italian parsley leaves
  • 1-1/2 cups grated Asiago cheese

1. In a small bowl whisk the marinade ingredients, including 1/2 teaspoon pepper and 1/4 teaspoon salt.

2. Wipe the mushrooms clean with a damp cloth or paper towel.
Remove and discard the stems. With a teaspoon, carefully scrape out and discard the black gills from the mushroom caps. Place the mushrooms, cap sides up, on a rimmed plate and brush them with the marinade. Turn the mushrooms over and brush again with the marinade. Let marinate at room temperature for 15 to 20 minutes.

3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

4. In a small bowl combine the bread crumbs with the parsley.

5. Brush the cooking grates clean. Grill the mushrooms, gill sides down, over direct medium heat, with the lid closed, until the mushrooms begin to soften, 4 to 6 minutes. Brush the cap sides with some of the remaining marinade from the plate, turn them over, add 1/4 cup of cheese on top of each mushroom, close the lid, and cook until tender when pierced with a knife, 4 to 6 minutes. During the last minute of cooking, place the bread crumb mixture evenly on top of each mushroom. Remove from the grill, season with salt and pepper, and serve immediately.

Serves 6

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