As most of you should have realized by now, Memorial Day is coming up this weekend, and you know what that means: BBQ time. Yes, folks, barbecue season is officially starting. For us meat-eaters, this means juicy burgers, hot dogs, fat Italian sausages, pork chops and sizzling T-bone steaks. (Drooling yet?) But for those who don’t/can’t eat meat, this means… Well, actually I have no idea what it means. What do vegetarians eat at barbecues? Do vegetarians go to barbecues? Did I forget to put on deodorant again?
Hopefully this recipe will address at least two of these three concerns.
Mushrooms are the go-to substitute for meat, and these mushroom topped crostini are the chic and petite antidote to the cheeseburger. If you’re a vegetarian that’s hosting/attending a barbecue this weekend, this recipe is for you.
(Yield: 8 pieces)
10 oz crimini mushrooms
1 small/ 1/2 medium yellow onion, diced
2 garlic cloves, chopped
1 tbsp butter
1 tbsp olive oil, plus extra for drizzling
4 slices Muenster cheese, cut into 2 pieces
8 slices white bread
Procedure: Wash mushrooms under a gentle stream of lukewarm water. Dry on paper towels and thinly slice. Preheat a large skillet over medium-low heat. Add oil and butter. When butter melts, add onion with a pinch of salt, and cook until translucent, about 3 min. Stir in garlic and cook for 60 sec, until fragrant. Add mushrooms and cook for 5-6 min. Season with salt and pepper, and turn heat off.
Preheat a grill pan over medium heat. Drizzle bread with olive oil and place oil side down on grill. Toast for about 2 min, flip, and top each slice with about 1 tbsp of mushrooms. Then place a cheese slice over each piece. Turn heat off and cover grill pan with a foil tent until cheese is melted, about 3 min. Serve warm.