Thank goodness the Brownies had a bye week, we all needed a week to recharge.
Anyone who knows me knows of my love for the Field Roast. Established 15 years ago in Seattle, they trace their roots back to 7th century China and a recipe used by Buddhist Monks. It hands down beats all other vegan sausages and they also have a number of other fantastic products.
This recipe is adapted from The Barbecue Bible, an award winning book by Steven Raichlen. Even though the book’s over 500 recipes mostly contain meat, there are several vegetable and vegetarian sections and adaptable recipes The grilling technique chapters alone are worth a read.
This recipe is rather simple, but it will wow people. Appetizers are an underrated part of the tailgate experience especially if you can use the grill to make something special. This will turn heads and get your tailgate off to a great start. Enjoy!
- 1 pound (or more) baby bellas or other large button mushrooms
- 1/2 cup soy sauce or tamari (the original calls for oil, so just make sure your grill grate is oiled)
- 1 Field Roast Chipotle Sausage
- 4 cloves garlic, minced
- 1/2 bunch chopped fresh parsley
- 1/2 lemon
- Salt and pepper to taste
Remove the stems from the boomers. I cut a little wider around the center with a paring knife to fit a little more sausage in each cap.
|The final product|