good food & drink

the BBQ

Here's a savory side dish that's a great addition to a meal, particularly one that includes brown rice, fresh steamed vegetables, and a lovely salmon steak. Decorated with the red and green bell peppers, the elegant Portobello Mushroom is pretty and delicious.


Portobello Mushrooms


* 8 of the largest, most glamorous Portobellos you can find
* 1 medium yellow onion
* 1 red bell pepper
* 1 green bell pepper
* Several tablespoons of olive oil
* 8 - 3" square, thinly-sliced pieces of Havarti cheese
* Salt and pepper to taste


Remove the stem from the mushrooms, and clean the caps thoroughly. Invest in a mushroom brush, if you will remember that you have one the next time you need one. Otherwise, use a wet paper towel to scrub the caps, taking care not to break the caps in your hand. You want the caps intact.

Slice the onions and the red & green bell peppers into 1/2" strips. Sauté the onions and peppers in olive oil until slightly browned. Lay the freshly cleaned mushroom cups topside down on a large cookie sheet, and "mound" the onions and peppers on top of the caps.

Carefully lower the mushroom caps onto the BBQ grill using a spatula -- hopefully adjacent to your salmon steaks -- and leave them there for about 3 or 4 minutes. Then place a slice of Havarti on each cap. Leave on the grill just long enough to let the cheese melt.

Serve up with your salmon, rice dish, and steamed vegetables. Add some savory sour dough french bread, and a chilled White on the side and ...