4 large portobello mushrooms, gills and stems removed
¼ cup vegan dry red wine
2 teaspoons vegan Worcestershire sauce
1 cup barbecue sauce of choice
½ cup dairy-free cheese alternative*, crumbled (see post above)
Roasted red peppers, optional
4 burger buns (gluten-free, if needed), toasted
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1. Place the mushrooms cavity-side up in a 9x13-inch pan. Pour 1 tablespoon of the wine and ½ teaspoon Worcestershire sauce into each cavity. Add a good amount of black pepper. Let marinate for 30 to 60 minutes.
2. Preheat the grill to medium high (400ºF). Be sure the grill is well-oiled. Place the mushrooms on the grill, cavity-side up. Grill over medium heat 3 to 4 minutes or until marked. Turn one-quarter turn to get hatch marks. Grill another 3 to 4 minutes, or until marked.
3. Turn over to allow any remaining marinade to drip onto the grill, enhancing the flavor of the caps. Cook another 2 to 3 minutes or until the center is softened and the mushrooms are done. During the last few minutes, baste with the barbecue sauce. It will slightly caramelize and cook onto the caps.
4. Place the portobellos on the buns and sprinkle with the cheese alternative. Top with the roasted red peppers and lettuce, if using.