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The very idea of vegetarians rolling up to a barbecue causes great mirth in certain circles. But not in this one. Because many vegetables, and a couple of magical vegetarian dishes, make outstanding barbecue fare, even for carnivores.
- portabello mushrooms
- ciabatta rolls
- lemon juice
- dijon mustard
- sour cream
- chipped chipotle peppers in adobo
- salad onion
- parmesan cheese
- salt & pepper
Oil and season a large, portobello (flat) mushroom per person and split a ciabatta roll for each mushie.
Place the mushies, gill sides down, on a hot charcoal grill.
Flip after a few minutes, and top each mushroom with a disc of herb butter made with butter, lemon juice, parsley, garlic and dijon mustard.
Place both sides of each roll, cut sides down, on the grill for a minute, and remove.
Spread with chipotle mayo (bottled mayo, sour cream and chipped chipotle peppers in adobo), top each with a mushroom and a few thin discs of salad onion. Top with grated parmesan cheese and close the burger. Eat.
To see all our Bob Hart recipes (vegetarian or not), visit Bob Hart barbecue recipes.
*Interested in delving deeper into the dark art of barbecue? Visit www.australianbarbecueacademy.com to find out how you can register for Bob’s private masterclasses (classes book out well in advance, so be quick).
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My food is burnt on the outside (when using the indirect cooking method).
This occurs when food is being cooked too close to, or directly over, the briquettes.