Grilled Portobello Buffalo Sandwich
No vegan left behind.
Take a paper towel and wipe off dirt from the Portobello Mushrooms.
(Do not wash them they loose their flavor because the suck up the water like a sponge)
Place in 2 -1 Gallon Zip lock Freezer bags make sure they seal.
or one depends on the size of the mushroom caps.
Pour in Red Hot sauce the soy sauce the lime juice and the Red Pepper.
Seal bag and keep turning over to mix liquids and to cover caps.
Place in the refrigerator for at least one hour. the longer the better.
over night preferred.
Place foil on the grill and cook on the foil
(Lol Putting on the foil)
Keep flipping the until they become a good texture
Place on a Hamburger Bun with some vegan mayo. Lettuce and Tomatoes and enjoy.
No vegan left behind.
8 - Large Portobello Caps
1 - Cup Franks original red hot or Franks original Buffalo sauce.
1/3 - Cup of Soy Sauce
1 - Tbsp of Lime Juice
1 - Tbsp of Crushed Red Peppers (Optional)
(Do not wash them they loose their flavor because the suck up the water like a sponge)
Place in 2 -1 Gallon Zip lock Freezer bags make sure they seal.
or one depends on the size of the mushroom caps.
Pour in Red Hot sauce the soy sauce the lime juice and the Red Pepper.
Seal bag and keep turning over to mix liquids and to cover caps.
Place in the refrigerator for at least one hour. the longer the better.
over night preferred.
Place foil on the grill and cook on the foil
(Lol Putting on the foil)
Keep flipping the until they become a good texture
Place on a Hamburger Bun with some vegan mayo. Lettuce and Tomatoes and enjoy.
No comments:
Post a Comment