Ingredients:

• 6 large portobello mushrooms
• Cast iron grill grate
• Barbecoa Mediterranean rub
• Extra virgin olive oil
• Brioche buns
• Arugula
• Goat cheese
• Grilled red onion
• Balsamic glaze
• Kamado Joe Big Block charcoal

Preparation:

• Remove the stems from the portobellos.
• Brush the portobellos clean.
• Marinate for 30 minutes in olive oil with herbs.
• Slice the red onion into rings.

Cooking:

• Preheat the kamado to 200°C (392°F).
• Place the cast iron grate.
• Grill the portobellos for 4–5 minutes per side.
• Grill the onion rings until soft.
• Lightly toast the brioche buns.
• Assemble with goat cheese, arugula, and onion.
• Finish with balsamic glaze.

Tips:

• Serve immediately for the best flavor.
• Add grilled bell pepper for extra taste.
• Perfect as a main course or lunch.
• Also delicious with blue cheese.

Enjoy! Jan Luts