The best Mushrooms to use for this are big ones… I used Portobello Mushrooms; a couple per person; but any bigger than usual Mushrooms would be work perfectly. Small ones would work, but might be less good on the barbeque…
To prepare your Mushrooms for BBQing; peel them first, and lay them out in a big dish. Sprinkle 1 small teaspoon of Pitt Cue House Rub and a couple of dashes of Worcestershire Sauce on each Mushroom; giving them a bit of a rub all over so that the whole of each Mushroom has some rub on…
Leave them to marinade in the fridge for a few hours (if you have time; half an hour would do at the least!)
Then, barbeque the Mushrooms for 20 – 30 minutes or until nicely cooked. My husband assures me that not putting them over direct heat creates a better result, and stops them getting burnt (but I am not a BBQing expert per se!)
Also BBQ a few Red Peppers, halved or third-ed (and de-seeded)
To serve – I’d use some homemade Wholegrain Burger Buns and layer each one up with some Lettuce, a slice of barbequed Red Pepper, a dollop of Mustard and a Mushroom… A spoonful of Pitt Cue Chipotle Ketchup wouldn’t go amiss either
A side of healthy Coleslaw, and you’re in Veggie BBQ heaven!