2tablespoonfresh oreganochopped or 2 teaspoon dried oregano
1teaspoonHouse of Q Slow Smoke Gold BBQ Sauce
Filling:
1cupcooked ricecooled
1tomatodiced
1/2red oniondiced
1/2cupblack olivespitted, sliced
3/4cupfeta cheesecrumbled
3TBparsleychopped
1-2tsHouse of Q Grandma's Garden
2portobello mushroomsstems removed, gills scraped
Instructions
Prepare the mushrooms by removing the stems and scraping the gills out from underneath the mushroom with a spoon. Rinse and set aside.
In a bowl, whisk together the olive oil, lemon juice, garlic, oregano and Slow Smoke Gold mustard sauce. Pour half into a zip top bag. Place the two mushrooms in the bag, release the air and seal. Let marinade for a few hours.
In a separate bowl, mix together the remaining ingredients and coat with the dressing. This makes for a great salad however once the mushrooms have marinated, remove from the bag. Shake off any excess liquid.
Prepare your grill for low heat direct grilling. Grill the underside (gill side) of the mushroom first for 5-10 minutes or until the mushroom looks like it has softened. Turn the mushroom over and fill with the rice mixture. Close the lid and let roast for another 5-15 minutes. Remove from the heat and serve with steak knives!