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Jamaican Jerk Portabella Mushrooms
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    Jamaican Jerk Portabella Mushrooms

    First the marinade...

  • 1 small bottle Kens Ceasar Salad Dressing
  • 1 or 2 tbsp, Armadillo Crossing hotsauce, available from Armadillo Crossing restaurant, South Belmar, NJ.
  • 1 or 2 tsp "You Can't Handle this Hotsauce, Available from Peppers restaurant, Dewey Beach, Delaware.
  • 3 heaping Tbsp Tropical Pepper Co. Jerk seasoning (available in supermarkets around here in the spicy condiment section)
  • Mix all thoroughly, and let stand, refrigerated, overnight.

    An hour before grilling, brush the shrooms with the marinade (mix vigorously as the oil will have separated), saving enough to brush on while grilling. After the grill is fired up, toss the shrooms on, gill side down and baste the tops with some more marinade. Be careful to be somewhat frugal while basting the caps, as the oil in the marinade can flare up.

    After about 5 minutes, flip them over. You can be more generous when basing the undersides, as the gills seem to soak up more marinade. When you begin to see the marinade in the gills and stem start to buble, flip again and baste again. Let cook another minute or 2 and remove to a serving dish.

    The marinade can be doctored to any level of heat, just taste it until it seems right. You can substitute other sauces and seasonings, but remember that most traditional Jerk seasonings contain spices such as cinnamon, clove and allspice with hot chiles to give it a distinct "sweet/spicy/hot" flavor. Either seek out other jerk seasonings or hot sauces, or add these spices to what ingredients you can find.

    Cooking is easy and fast, and marinated portabellas are very forgiving whether under or overcooked. If the caps or edges become singed, just baste with more marinade. The shroom will soak it up and give a meaty, distinctly "grilled" flavor. Just don't burn them to a crisp!

    Origin: Mark Stevens
    Posted By: Mark Stevens
    Post Date: Mon, 29 Sep 1997

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