I am so thrilled with how this Barbecue Portobello Bowl turned out and it is officially one of my favorite meals to date! Sometimes I get these ideas in my head and I am never really sure how they will translate in the final dish. I will definitely be making this one again…and again.
I love grilling out, but I know that not everyone has a grill or lives in a place where you can grill outdoors. Maybe it’s winter when you are wanting to make this. I love my Le Creuset® grill pan and use it all of the time. It makes grilling indoors so easy.
You want the grill (or grill pan) to be very hot. Brush with oil so the mushrooms don’t stick. Grill the first side for 5 minutes. Turn 45 degrees and continue to cook for another 5 minutes. I try to only flip once. Repeat the same process above or cook until the mushroom is tender.
I like to brush with barbecue sauce after slicing. It’s just easier that way. You can return to the grill pan to keep hot if desired, but it’s ready to eat right now. I used my favorite vegan-friendly bottled barbecue sauce, but you could certainly make your own.
I served my barbecue portobello mushrooms with grilled onions and pineapple. Also pictured are my Vegan Carrot Slaw made the night before and vegetarian baked beans. Add some greens, such as spinach and a few cherry tomatoes if you’d like. You can even quickly grill the tomatoes for added flavor.
One last tip, give the mushrooms and onions a generous sprinkle of sea salt. It makes everything just taste better.
I can’t even tell you how good this was. You’ll just have to try it for yourself! I promise you won’t be disappointed 🙂
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Barbecue Portobello Bowl {Vegan}
Ingredients
- 2 large Portobello Mushrooms
- Oil for grilling
- Vegan-friendly Barbecue Sauce
- 1 handful of Cherry Tomatoes or grape
- Slices of Pineapple fresh or canned
- slices Thick of Red Onion
- Vegan-friendly Baked Beans
- Vegan Carrot Slaw see recipe for link
- Spinach optional
Instructions
- Preheat a grill (or grill pan). You want it pretty hot for this recipe.
- Clean and trim the portobello mushrooms.
- Brush the grill with oil and place the mushrooms top side down. Cook for 5 minutes.
- Turn the mushroom 45 degrees and cook for 5 minutes.
- Now flip the mushroom over and cook repeating the process above.
- Slice onion into 1/2" slices, set aside.
- From a can of whole sliced pineapples, pat the liquid dry from the slices. We want them to grill, not steam in their liquid.
- Once the mushroom is done, first oil the grill again before proceeding with the onion and pineapple. They take just a few minutes. Keep that heat high.
- Take this time to slice the mushroom and coat with barbecue sauce. You can return the slices to the grill pan prior to assembly for warming, but it's rather difficult to slice with the sauce already on.
- I plated mine with my Vegan Carrot Slaw made the day before (see the instructions for the link) and vegan-friendly baked beans.
- A handful of spinach leaves and a few cherry tomatoes finish off the dish. You could also quickly grill the tomatoes for added flavor.
- Give the mushrooms, onions and tomatoes a sprinkle of sea salt.
- Serve warm with extra barbecue sauce!
Pam Allard says
This is just wonderful. We love the combination of flavors.
aimee says
I’m so glad you liked it! I am working on another recipe using portobello mushrooms in a similar fashion. Should be up in a week or so. Stay tuned 🙂