Recipe - Jamaican Jerk Portabella Mushrooms

Jerk Marinade
Portabella mushrooms

JERK MARINADE
1 small Bottle Kens Ceasar Salad
Dressing
1 Tbsp; Armadillo Crossing
hotsauce, available from
Armadillo Crossing
restaurant, South Belmar,
NJ. (up to 2)
1 teaspoon "You Can't Handle this
Hotsauce", Available from
Peppers restaurant, Dewey
Beach, Delaware. (up to 2)
3 tablespoon (heaping) Tropical Pepper
Co. Jerk seasoning
(available in supermarkets
around here in the spicy
condiment section)

First the marinade...

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!

Posted to CHILEHEADS DIGEST V4 #139 by =Mark mstevens@exit109.com on Sep
29, 1997