Emeril's Barbecued Portobello Mushrooms and Vidalia Onions
A Perfect Side for Summer Barbecues
Chef Emeril Lagasse made stuffed barbecued chicken with barbecue sauce on Good Morning America.
He included a side of barbecued portobello mushrooms and Vidalia onions to kick it up a notch. Try the recipe during your next backyard cook out.
Preheat the grill to medium-high.
In a large bowl, combine all the ingredients and toss to coat the mushrooms.
Center the mushrooms and onions on a large piece of heavy-duty aluminum foil, about 18 x 18-inches. Arrange the rosemary, thyme and garlic over the vegetables. Bring up 2 sides of the foil to enclose the vegetables, fold one edge about 3/4-inch over the other, and turn under and crimp to seal. Bring up one side and fold over about 3/4-inch, and repeat with the other side to tightly enclose the ingredients. (The seam will be on top.)
Place on the side of the grill (about 350° to 400° F.) and cook over indirect heat until the vegetables are tender, about 45 minutes.
Remove the foil pouch from the grill and carefully cut along one edge to open. Peel back the foil and spoon the vegetables and their juices onto a platter. Serve hot or warm as a side dish.
Recipes courtesy of Emeril Lagasse, © copyright 2003.