Grilling season, aka Summer, is one of my favorite times for cooking. Grilling is a perfect method for cooking meals as it’s quick and easy, and gives you more time to enjoy the outdoors and great Michigan Summer weather. A simple meal to fire up on the grill is portobello mushrooms, and they’re even better when you marinade them in some beer. Any beer will work, and in this case I used Pick Axe Blonde Ale from Keweenaw Brewing Company.
Ingredients
- 3 Portobello mushroom caps
- 1 can of Keweenaw Brewing Pick Axe Blonde Ale
- 2 cloves chopped garlic
- 1 tablespoon of olive oil
- 1 tablespoon of oregano
- 2 tablespoons of soy sauce
Step 1
Mix together ingredients in shallow baking dish, let mushrooms marinade for at least one hour. If you like things a little spicy, add in a teaspoon of red pepper flakes for a kick.
Step 2
Throw the caps on the grill for 10-15 minutes. Eat plain, or on a toasted bun with some tomato and mozzarella cheese.
