Its always a challenge to make sure that vegetarians who attend your BBQ have enough to eat and aren’t left out or marginalized while the rest are gobbling down thick juicy burgers, sausages, etc. Here’s an amazingly simple recipe that even meat-eaters will enjoy, topping off their beef burger with one of these babies.

Grilled Portabella Burgers with Chevre (goat cheese):

-Buy the biggest Portabella mushroom caps you can find. Costco (Price Club) has some pretty enormous ones, about 5 inches in diameter (probably from genetically-modified mushrooms with Sasquatch genes inserted).

-Trim the stem level (or lower) than the cap so that the cap can hold some good stuff.

-Brush each mushroom inside and out with a 50/50 mix of olive oil and balsamic vinegar. Do this just before putting on the grill, since the mushrooms are like sponges and will absorb anything you put on in seconds.

-Get the grill good and hot. Spray with some Pam, or olive oil in a sprayer if you have it (use very short bursts and stand away from the grill to avoid incinerating yourself when the fat hits the hot rocks and flames back). Place each mushroom gill-side down and grill for 2 minutes. Flip over and fill each cavity with some crumbled or sliced goat cheese (or any cheese for that matter. I personally prefer Roquefort but its not to everyone’s taste). Grill for another 2-3 minutes or until the cheese is melted.

-Place on a good onion roll, Kaiser, or whatever bread you prefer. Top with your choice of: sauted onions, grilled walnuts, arugula, tomato, or anything else your heart desires.

-These mushroom caps are also great on top of any meat burger. My preference is for a bed of sauted onions on a Kaiser onion-roll, a grilled bison burger on the onions, Portabella mushroom cap with Roquefort on the burger, topped off with arugula and hot Thai peppers.

Now, I’m hungry!!!!