Southern Belle Magazine Digital #02 August 2013 | Page 24

GRILLED PORTOBELLO MUSHROOMS
INGREDIENTS: Serves 4
2 large portobello mushrooms sliced into ½ inch thick pieces Cooking spray

DIRECTIONS:

1. Spritz the sliced portobello with cooking spray and place on Medium Hot (350°F – 400°F) grill grates that are clean and well-seasoned. 2. Use fingers or tips of tongs to test for “release” an indication the mushroom has browned (seared) and will be easy to turn to grill skin side. 3. When mushrooms are ready to remove after about about 10-12 minutes total cook time, remove to plate. Serving suggestions: These make tasty and healthy additions to sandwiches, salads and pasta dishes. Serve warm immediately after cooking or chill and season with olive oil and balsamic vinegar to add to a antipasto plate of pickled vegetables and charcuterie.

Barry CB Martin’s Recipe for Southern Belle Magazine

Time to Tailgate
1. Create a Fun Atmosphere: Use team colors in tableware, chairs & blankets. 2. Fire it up! Have everyone bring their own favorite foods to cook on the grill. Typical tailgaing foods include burgers, hot dogs, sausages, chicken and pork chops. Have lots of snacks and drinks on hand if you’ll be tailgating most of the day. Don’t forget to have a tasty BBQ sauce on hand. 3. Pass the Time: Have a few games ready for you and your friends to help pass the time until kick off. Popular games are Cornhole & Ladder Ball. 4. Listen Up! Have a radio or portable TV for listening to music or pregame talk shows. 5. Dress the Part! Of course it goes without saying that everyone should dress in team colors!