Visit Sodalitas Coquorum et Cerevisiae Coctorum (The Society of Cooks and Brewers).
- 8 palm sized Portobella mushroom caps
- 1/2 cup breadcrumbs - finely ground
- 1 medium onion - grated
- 8 cloves garlic - crushed
- 1 tsp black pepper - coarse grind
- 1/2 tsp smoked salt - coarse ground
- 1 TBS Balsamic vinegar
- olive oil sufficient to the task.
Mix the breadcrumbs, onion, garlic, pepper, salt, vinegar and 1 TBS oil. Brush the outside of the mushrooms with oil. Divide the mixture into 4 portions and spread over 4 of the caps. Place the other mushrooms over the top of these. Let these sit in the refrigerator until the grill is ready. Brush the grill with some olive oil, and once that flareup dies down, cook the mushroooms over a medium flame (low charcoal bed)about 4 - 5 minutes each side.
Serve with: crisp salad (dark greens, with shredded celery & carrots and sliced radishes) dressed with fresh-squeezed lemon and sesame oil -- thinly sliced salami -- feta cheese -- black olives -- pita bread with some olive oil for dipping
Drink what you like.