Written by: Roscoe |  Print this post and share it with your buddies!



Get Grillin’

Roscoe never quit grilling over the winter, and we hope you didn’t either. But if you did (yes, some guys are scared of the Michigan winter, and are just now thinking about grilling again this summer, and you know who you are; and those of you who are, ask yourselves this: where would the Cave Man be if he didn’t cook over an open flame all winter? For that matter, where would WE all be? Probably not here), so we’ll forgive and forget, and pretend it never happened (those of you that are married know that’s the way to go anyway).

Portobellos Are Big

Yes, they’re the biggest of the mushroom family, and hold up best on the grill. In fact, they’re so good by themselves, you don’t even have to stuff them. Just rub ‘em down with a mixture of olive oil, Worcestershire, and Cholula, and throw ‘em on the grill till they’re cooked all the way through and have some nice grill marks on both sides. They’re great that way.

Use Whatever Stuffing You Like

This is the great thing about stuffed mushrooms: everyone has their own favorite stuffing, whether it be a simple bacon, mushroom, breadcrumb stuffing, or something a little more fun, say with chopped sun-dried tomatoes added to the usual stuffing, or salami, or pastrami, or some great sausage and corn bread stuffing. Whatever you put in a turkey or chicken, you can put in a portobello, and it’ll be good.

Roscoe Recommends: Caramelized Shallots, Garlic, Spinach, Almonds and Cous Cous.

Hey, if you don’t want to do shallots, use red onion. Slice it up, saute’ it in olive oil, Worcestershire, and Cholula, and a little wine, white or red, add the chopped garlic, then the spinach and almonds, and mix it all with some cous cous. This makes a great side dish on its own, so if you have left over stuffing mix, just serve it up the next day with dinner, it goes with just about anything.

Cover With Cheese

Pecorino Romano works well here, or maybe some aged Provalone, shredded and sprinkled over the top of the stuffing.

Grill It Up

Takes about ten minutes on high heat to get good grill marks on the bottom and the cheese melted on the top. When you see that, pull ‘em off and have a feast.

A Meal By Themselves

Try different stuffings – or have a mushroom throw down – and you’ve got enough for a whole meal. Or serve with your main dish – pork chops, tenderloins, or ribs. You can’t go wrong, ’cause you’re…

Cookin’ With Roscoe

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-Roscoe