This is a great & EASY recipe for cooks of all skill levels. This recipe can be used for appetizers, a side dish, or placed on a bun as a vegetarian main course!
4 - Portobello mushrooms
1/2 cup - Uncle D's Original BBQ sauce
1-2 Tbsp - Aged balsamic vinegar (I prefer the Napa Valley Naturals Grand Reserve)
1 cup - Crumbled feta cheese (substitute almond cheese for a vegan version)
2 or 3 springs fresh thyme (fresh is best, but 1/8 tsp dried works too)
Salt & Pepper to taste
Preheat grill to medium high or oven to 450°F.
Gently remove mushroom stems. Do NOT soak or wash the mushrooms, as they will absorb the water and become very mushy when cooked. Instead, grab ahold of the edge of the mushroom cap and peel away the skin toward the middle. (You can wash & reserve the "peels" for a soup, stir fry, or the next morning's egg scramble.) Place mushrooms peeled side down on a parchment-lined baking sheet. Mix the BBQ sauce and balsamic in a small bowl. Use a basting brush to apply liberally to the inside of each mushroom cap. Next, place the cheese inside the caps & sprinkle with a pinch of thyme. These bad boys are ready to be placed on the grill or in oven. Cook them until softened, about 12-15 minutes. Balsamic BBQ'D Portobellos can sliced and fanned out on a platter and served with ciabatta or garlic toasts and a mixed green salad. They are also delicious with all of your favorite burger fixin's on a lightly-toasted bun. This recipe is tried and true and we're happy to share- enjoy it at your next gathering!