Meatless Monday: Barbecued Portobello Mushroom Burgers & Corn with BBQ Rub

I love walking though my neighbourhood and catching the scent of a just-lit barbecue. It is the smell of summer to me. I have a lot of fun hosting a backyard party and throwing things on the grill but as a vegetarian BBQs can get a bit boring, not to mention a little unhealthy if all you’re eating are processed patties. This is where portobello mushrooms are the best. They are meaty and can be topped with any of your favourite condiments and as for the corn, any excuse to eat it is just fine by me. So if you’re heading off the a barbecue tonight or for Canada Day, I suggest this: Portobello Mushroom Burgers and Grilled Corn with BBQ Rub.

For the burgers you’ll need:
½ cup (125 ml) olive oil
100 ml balsamic vinegar
4 thick slices onion
1 teaspoon crushed garlic
½ teaspoon dried basil
4 portobello mushroom caps
1 tablespoon honey
4 bread rolls or hamburger buns, split
4 lettuce leaves
4 slices tomato
125 g mozzarella, thickly sliced

What to do:
1. In a clean plastic bag, combine 3 tablespoons of the oil and 2 tablespoons of the vinegar. Add the onion slices and turn to coat. Seal the bag and set aside to marinate for 30 minutes.

2. Meanwhile, in a small bowl, combine the garlic, basil and remaining oil. Brush over both sides of the mushroom caps and set aside.

3. In a small saucepan, bring the honey and remaining vinegar to the boil and cook for 5 minutes, or until thickened. Set aside.

4. Preheat a barbecue to medium heat. Drain the onions and discard the marinade. Cook the onions and mushrooms on the grill  over direct heat for 10’12 minutes, turning regularly. Place on rolls or buns with lettuce, tomato and mozzarella. Drizzle with the balsamic’honey sauce.

And for the corn, you’ll need:
8 ears fresh corn, in the husk
2 teaspoons paprika
1 1/2 teaspoons salt
3/4 teaspoon brown sugar
3/4 teaspoon ancho chile powder
1/8 teaspoon ground cumin
1/8 teaspoon ground black pepper
3 tablespoons butter, softened

What to do:
1. Heat a grill to medium-high.

2. Grill the whole ears of corn directly on the grill grate until blackened all over, about 15 minutes, turning now and then. The ends of the silks will burn up, which is fine. Remove and let cool enough to handle.

3. Meanwhile mix together the paprika, salt, sugar, ancho, cumin, and pepper.

4. Peel back the corn husks and use them as handles (the silks will come back right along with the husk). Roll the ear of corn in butter then sprinkle with some of the BBQ rub.

Yum! I hope you all have a very happy Canada Day!

-Jessica Harding, associate web editor

Recipes: Reader’s Digest. Photo: Thinkstock