Barbecued tequila portobello mushrooms

    Barbecued tequila portobello mushrooms


    21 people made this

    About this recipe: Tequila, garlic and lime give portobello mushrooms a delicious Latin American kick. Serve these as a side to barbecued meats, or as part of a vegetarian barbecue.

    Serves: 2 

    • 4 tablespoons tequila
    • 2 tablespoons unsalted butter, melted
    • 2 tablespoons garlic-infused olive oil
    • juice of 1 lime
    • 3 cloves garlic, minced
    • 1 large portobello mushroom, cut into 1cm thick slices

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a small bowl, mix together tequila, melted butter, oil, lime juice and garlic. Let stand for at least 15 minutes.
    2. Preheat barbecue for medium heat.
    3. Brush cooking grate with vegetable oil. Brush mushroom slices with tequila mixture, and place on barbecue. Cook until the mushroom slices begin to wilt, then turn and brush with more of the tequila mixture. Cook for a few minutes, until mushrooms are tender. Watch carefully so they do not burn.

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