Smoky mushrooms, lightly spicy harissa sauce, salty feta, and the freshness of lemon.
Sure, you might want to skip the meat sometimes. As long as what you’re eating has great flavors and a satisfying texture. Trust me, this portobello sandwich doesn’t fall short in that regard compared to its protein-rich counterparts. We’re adding it to our fiery veggie line-up. Want more of this? Check Burgers & BBQ bites.
- BBQ with a lid for indirect grilling
- A handful of wood chips (oak, beech, or hickory)
- Heat-resistant bowl
How to make:
Preparation: 10 minutes
Cooking: 40 minutes
Prepare a BBQ with a lid for indirect grilling and heat it to a temperature of 130°C.
Gently scrape out the gills from the portobello mushrooms using a spoon. Coat the portobello mushrooms and oyster mushrooms with olive oil. Add the wood chips to the hot coals, place the portobellos in the smoker, and let them smoke for 15 minutes. Add the oyster mushrooms and smoke for an additional 15 minutes.
Meanwhile, slice the brioche buns open and crumble the feta. Remove the mushrooms from the BBQ when they have softened and pull them into thin strips.
Mix them in a heat-resistant bowl with the harissa sauce. Add salt and freshly ground black pepper to taste and place them back in the smoker for an additional 5 minutes to warm up.
Spread the ranch dressing on the brioche buns, place the warm harissa mushrooms on top, and sprinkle with the feta crumble, parsley, and finely chopped lemon zest. Finish with a final twist of the black pepper mill.