Before I send you off on a fabulous Memorial Day weekend full of grilling, drinking, and relaxing, I wanted to pop in and give y’all a quick vegetarian-friendly grilling recipe. My turkey burgers were decidedly not, um, vegetarian. Did you guess as much?
I’m a most sympathetic meat-eater, because I was a vegetarian through most of college and grad school. I started eating meat again because intense sugar cravings were signaling that my body wasn’t getting enough protein. However, in that sugar rush state in my life, this website that you’re resting your eyeballs on was born! So, essentially, Dessert for Two wouldn’t be here without my stint with vegetarianism. Glory be!
So, much love to you vegetarians. I still eat like you about 80% of the time. Unless someone stuffs pimento cheese on a burger, then I’m out. Like a moth to a flame. Many apologies. But but BUT these smoky portobello tacos will satisfy your cravings for something hot off the grill.
I marinated these big fat steak-y mushrooms in soy sauce for that umami flavor associated with meat. After a brief stint on the grill (they will slump when they’re ready), I doused them in KC Masterpiece barbecue sauce. I used their 35th anniversary barbecue sauce. Holy yum. Excuse me while I put a straw in the bottle and drink that stuff.
I hope y’all have a fabulously relaxing weekend. Get outside and cook something for friends–and invite your vegetarian friends, too!
5 minPrep Time
10 minCook Time
15 minTotal Time
- 2 medium Portobello mushrooms
- 1 1/2 tablespoons soy sauce
- 1 tablespoon oil
- 1/4 teaspoon black pepper
- 1/2 cup KC Masterpiece 35th Anniversary Sauce
- 4 tortillas
- taco toppings: avocado, salsa, cotija cheese, tomatoes, etc.
- First, wash and de-stem the portobellos. I like to scrape out the gills using a spoon, but it's personal preference.
- Next, douse the mushrooms in the soy sauce, oil and black pepper.
- Preheat the grill to medium-high. Place a piece of foil over the grates. Add the mushrooms with the marinating liquid to the grill with the cap side down. Grill for 3-4 minutes. Flip and grill the other side. The mushrooms will slump and be easily sliced when done.
- Remove the mushrooms from the grill, slice and coat with the barbecue sauce.
- To serve, divide the sliced mushrooms between the tortillas and top with your desired taco toppings.
KC Masterpiece® barbecue sauce has been delivering authentic barbecue taste and creating culinary masterpieces for 35 years. For more recipe ideas, tips and tricks visit www.KCMasterpiece.com.
This is a sponsored conversation written by me on behalf of KC Masterpiece®. The opinions and text are all mine.