Barbecue Portobellos
with lemon and dill potatoes / garden salad

Name: Barbecue Portobellos
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Mushrooms, portobello, stems removed; 6 Tbsp Barbecue sauce, plus extra for serving (use your favorite brand); 2 Tbsp Mayonnaise; 1 Tbsp Vinegar, white wine; 1 Tbsp Lemon juice; 1 tsp Mustard, Dijon; 1 tsp Honey; 5 Tbsp Oil, olive; 1 lb Potatoes, baby or new, look for the smallest potatoes you can find for faster cooking; 2 tsp Dill, fresh, chopped; ~1/3 cup Creamy lemon dressing (ingredients listed separately); 3 Tomatoes, roma, diced; 8 oz Cucumbers, chopped; 2 hearts Lettuce, romaine, chopped; ~1/3 cup Creamy lemon dressing (ingredients listed separately)

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

We didn't want vegetarians to miss out on this iconic summer meal, so we're using portobello mushrooms brushed with barbecue sauce to serve alongside two summery salads. Depending on where you live, you might have strong opinions about your barbecue sauce, so use your favorite here!

Ingredients

Metric

Servings:

Barbecue Portobellos:

Mushrooms, portobello - 4 , stems removed
Barbecue sauce, plus extra for serving - 6 Tbsp (use your favorite brand)

Creamy Lemon Dressing (for potatoes and salad):

Mayonnaise - 2 Tbsp
Vinegar, white wine - 1 Tbsp
Lemon juice - 1 Tbsp
Mustard, Dijon - 1 tsp
Honey - 1 tsp
Oil, olive - 5 Tbsp

Lemon and Dill Potato Salad:

Potatoes, baby or new - 1 lb , look for the smallest potatoes you can find for faster cooking
Dill, fresh - 2 tsp , chopped
Creamy lemon dressing (ingredients listed separately) - ~1/3 cup

Garden Salad:

Tomatoes, roma - 3 , diced
Cucumbers - 8 oz , chopped
Lettuce, romaine - 2 hearts , chopped
Creamy lemon dressing (ingredients listed separately) - ~1/3 cup

Prep

Boil potatoes - Bring a large stock pot of salted water to a boil. Add potatoes and reduce heat to a low simmer. Simmer, covered, until potatoes are fork-tender, 15 to 20 minutes (depending on the size of potatoes). Drain and rinse under cool water. (Can be done up to 4 days ahead)
Make creamy lemon dressing - Whisk together mayonnaise, vinegar, lemon juice, mustard and honey. Add olive oil while whisking. (Can be done up to 3 days ahead)
Mushrooms - Remove stems. (Can be done up to 3 days ahead)
Tomatoes / Cucumbers / Lettuce - Prep as directed and combine. (Can be done 1 day ahead)

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Make

If cooking on grill: Heat grill to 450F / 232C degrees. Clean grates and brush with some cooking oil. Brush portobellos with some oil and sprinkle with some salt and pepper. Grill mushrooms on both sides until tender, 8 to 10 minutes total. During the last few minutes of cooking, generously brush mushrooms on both sides with barbecue sauce, repeating several times.
If cooking in oven: Turn on the oven’s broiler . Place portobellos on a sheet pan. Brush with some oil and sprinkle with some salt and pepper. Broil mushrooms on both sides until tender, 6 to 8 minutes total. During the last few minutes of cooking, generously brush mushrooms on both sides with barbecue sauce, repeating several times.
While mushrooms cook, quarter boiled potatoes and chop dill. Combine potatoes, dill and half the dressing (portion for the potato salad). Season with some salt and pepper.
Toss tomatoes, cucumbers and lettuce with remaining half the dressing (portion for the garden salad) just before serving.
Serve barbecue mushrooms with potatoes and garden salad. Serve with extra barbecue sauce on the side for dipping. Enjoy!

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