I am so thrilled with how this Barbecue Portobello Bowl turned out and it is officially one of my favorite meals to date! Sometimes I get these ideas in my head and I am never really sure how they will translate in the final dish. I will definitely be making this one again…and again.

I love grilling out, but I know that not everyone has a grill or lives in a place where you can grill outdoors. Maybe it’s winter when you are wanting to make this. I love my Le Creuset® grill pan and use it all of the time. It makes grilling indoors so easy.

You want the grill (or grill pan) to be very hot. Brush with oil so the mushrooms don’t stick. Grill the first side for 5 minutes. Turn 45 degrees and continue to cook for another 5 minutes. I try to only flip once. Repeat the same process above or cook until the mushroom is tender.

I like to brush with barbecue sauce after slicing. It’s just easier that way. You can return to the grill pan to keep hot if desired, but it’s ready to eat right now. I used my favorite vegan-friendly bottled barbecue sauce, but you could certainly make your own.

I served my barbecue portobello mushrooms with grilled onions and pineapple. Also pictured are my Vegan Carrot Slaw made the night before and vegetarian baked beans. Add some greens, such as spinach and a few cherry tomatoes if you’d like. You can even quickly grill the tomatoes for added flavor.

One last tip, give the mushrooms and onions a generous sprinkle of sea salt. It makes everything just taste better.

I can’t even tell you how good this was. You’ll just have to try it for yourself! I promise you won’t be disappointed 🙂

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