It’s the most wonderful time of the year: BBQ season! Is there any more wonderful social gathering than a casual summer?barbecue? I think not. It’s communal, relaxed, al fresco…these are a few of my favourite things!
And if you’ve decided to reduce/eliminate your meat consumption (bravo!), not to worry – you won’t miss out on the amazing food that?barbecues?have to offer, nor will you be stuck with a strange-textured lump of mystery “meat” fake burger patty. GPG has got you covered!
These portobello burgers are the best of both worlds. They take on the delicious savoury flavours of their marinade and their texture holds up on the grill, but of course they’re vegan, too! And with a colourful fruit salsa or bruschetta mix (our choice this time) on top, you’ll be the envy of the party.
For the marinade (enough for 6 mushrooms):
- 1/4 cup of olive oil
- 3 tbsp balsamic vinegar
- 2 cloves garlic, minced
- salt, pepper
- dried (or fresh, chopped) basil
Method: mix the marinade together, pour over the mushrooms and let sit for at least half an hour – the longer the better! When ready to grill, place some tinfoil on a section of the barbecue, and cook your mushrooms on top, flipping every few minutes until soft.
For the bruschetta mix:
- 1 large tomato or a handful of cherry tomatoes, diced
- 1/4 bell pepper, diced (preferably in a bright summery colour – orange or yellow!)
- 1-2 cloves garlic, minced
- diced onion, to taste
- fresh basil, chopped
- 1 tsp olive oil
- 1-2 tsp balsamic vinegar
- salt and pepper
Method: mix all ingredients together, let sit for a few minutes. Spoon on top of the mushrooms, add other desired condiments, and enjoy! (Ps. This mix is also great on top of some toasted baguette – MMM!)
Laura and I (and friends) loved these burgers – they are the perfect BBQ food! Try out the recipe and let us know what you think.