Sycamore Hill Farms Original Recipe
Grilled Portabella Caps
You Will Need:
1	Large	Fresh Portabella Mushroom Cap for each person
Baste:
2	TBSP	Balsamic Vinegar
1	TBSP	Olive Oil
1	each	Scallion Onion - Finely Diced
1	small	Clove of Garlic - Finely Diced
1/8	tsp	Dill Weed
1/8	tsp	Black Pepper
To Prepare:
Clean caps and remove stems. Save the stems for other dishes that call for mushroom
pieces. With a small sauce brush, lightly coat inside of cap with baste mixture turn cap and
baste top of cap. Baste 3 or 4 times on the top of cap, not inside (inside just once) about
30 minutes ahead of cooking.
To Cook:
Place caps dark side down on a well oiled grill with hardwood chips already smoking. Grill
for 4 or 5 minutes and baste top before turning. Cook on each side for 4 to 5 minutes
watching for burning. If you like less juicy caps cook for total of about 15 minutes.
Remove from grill and serve on a hamburger roll made like a regular hamburger with mayo,
mustard, ketchup, onion, cheese, lettuce and tomatoes.
A variation is to cut and onion slice about a 1/2 inch thick, baste with same baste and grill
on the grill while the caps are cooking. Onion will separate as you try to turn it, but use two
spatulas to keep it together. When you take the mushroom cap up, place the onion slice on
each one and place on the hamburger roll. It's worth the fuss!