Mushrooms. Mushrooms. Mushrooms. Mushrooms. Mushrooms. Mushrooms.

I made this recipe as a vegan option for family when I was grilling kabobs, and boy oh boy oh boy oh boy oh boy oh boy oh boy they turned out pretty great. I just kind of eyeballed it the first time and it turned out great, so I wrote down my best guesses for measurements and tried it again but this time in the oven. And let me tell you: wowzy wowzahs these mushrooms are yummmay!

So yeah, I don’t mean to scare ya but these a-mushrooms are a-spicey! So if you can’t handle the heat, use a smaller amount of harissa. Bada-bing Bada boom babay!

Here’s how to make it:

Ingredients

• 4 Large Portobello Mushrooms
• 1/4 Cup Olive Oil
• Juice of 1 Lemon
• 1.5 Tbsp of Harissa Paste (I personally like the DEA brand one)
• 1 Tbsp of Tomato Paste
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Onion Powder
• 1/16 Tsp Smoked Paprika (Optional)
• 2 Tsp of Kosher/Flake Salt
• Small Pinch MSG

Recipe

Serves: 2 – 3. Total Time: ~1 Hour.

• Whisk together the olive oil, lemon juice, harissa paste, tomato paste, garlic powder, onion powder, smoked paprika (if using), salt, and MSG. Taste and adjust. It should be salty and acidic enough to be interesting on its on.
• Place the mushrooms in a bowl or gallon ziplock and mix well, making sure the mushrooms are evenly coated. Set in the fridge for 20 minutes or up to 4 hours.
• Heat your grill to your desired temp or your oven to 450 F. If using a grill, place mushrooms on the grill and flip as you feel, careful not to burn them too deeply, though some charring is nice here. If using the oven, place mushrooms in a lightly oiled roasting pan, put the pan in the oven and set timer for 20 minutes. After 20 minutes, flip mushrooms and set timer for another 20 minutes.
• Once mushrooms are finished, serve whole or slice into strips. Serve with rice and a salad, or put it in a sandwich. I believe in and support whatever you choose.