Leonardo DeVinci once said, “My body will not be a tomb for other creatures.” I guess some in my family can relate to this heroic historic fruitarian. That is to say there are a couple of non-meat-eaters in my house.
No reason they should be denied the joys of fine outdoor-cooked food. Compared with typical grill fare, there seems to be a lot less information out there to study and copy. But with reading and some head-scratching, decent vegetarian and vegan meals can certainly be produced on the egg.
2 Portobello Mushroom Caps
6-8 Cherry Tomatoes (or 2 Roma Tomatoes)
½ Small Onion, diced
3-4 Fresh Basil Leaves, cut into thin ribbons
¼ cup Daiya “Cheese” Shreads (or Mozzarella if cooking for non-vegans)
Olive Oil, Kosher Salt and Fresh-Ground Pepper
Prepared the egg for direct cooking, and got temperature to 375°F. Meanwhile, from the inside of the cap, removed the gills (using a spoon) and stem (using a thin knife). Brushed caps with olive oil and seasoned with kosher salt and fresh ground pepper. Also combined the diced tomatoes, onion and basil leaf ribbons.
Grilled the prepared caps gill side down for 4 minutes, then flipped them. Filled the caps with the tomato mixture and topped with the “cheese.” Grilled another 4-5 minutes until the “cheese” melts a bit. Voila! Vegan Vittles!
This is actually the second time I have cooked Portobello caps. The other time the tomato mixture was tossed with a balsamic vinaigrette and topped with a nice buffalo mozzarella. More or less a salad caprese in a mushroom.