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00Ingredients
Orange Chipotle Glaze
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½ cup orange juice, fresh preferred
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2 tablespoon honey
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2 chipotle chiles in adobo
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½ teaspoon garlic powder
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1 teaspoon oregano, Mexican preferred
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1/8 teaspoon saffron dissolved in 2 tablespoon boiling water
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mushrooms
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4 large portabello mushrooms
Instructions
Place all the ingredients for the glaze in a blender or food processor and puree until smooth. Thoroughly wash the mushrooms, pat dry and cut the stem off flush with the cap.
Brush each of the portabellos with the glaze and let sit for 30 minutes. Place the mushrooms on the grill, stem side up. Grill over a medium fire for 2 minutes, then turn. Brush on more glaze, grill for 2 minutes, and turn again. Reglaze the mushrooms and grill for 2 more minutes.
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Here’s a hunka hunka burning mushroom. It is amazing how these mushrooms resemble meat in their texture and response to grilling. Now some people think that the flavor of the portabello is too intense by itself, so feel free to make mushroom "cheeseburgers" by melting cheese over the mushrooms and serving them on buns accompanied by potato salad. and a tossed green salad. Incidentally, portabellos (also portobello and portobella) are the same as cremini mushrooms, just more mature.
IngredientsOrange Chipotle Glaze
InstructionsPlace all the ingredients for the glaze in a blender or food processor and puree until smooth. Thoroughly wash the mushrooms, pat dry and cut the stem off flush with the cap. Brush each of the portabellos with the glaze and let sit for 30 minutes. Place the mushrooms on the grill, stem side up. Grill over a medium fire for 2 minutes, then turn. Brush on more glaze, grill for 2 minutes, and turn again. Reglaze the mushrooms and grill for 2 more minutes.
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