Ok, so perhaps not the best image but given our marked absence from posting and the rave reviews on these mushrooms, I had to post it. October is World Vegetarian Month and Mike and I had a personal goal to try to go vegetarian again, just for the month. While we’ve lapsed a few times, overall it’s been successful, SO far. One of the big hurdles was our recent camping trip to Maryland (c’mon, we had to have some Maryland crab, crusted with Old Bay, broken open with wooden mallets and a pitcher of cold beer, mmm). Campfire food is meat…right? Well, I’m going to let you in on a little secret. Not only was our meal completely vegetarian, it was cheaper, easier to transport, less messy to prepare and clean up from and was so well received by the fellow campers, they didn’t even break out their meat. Pretty cool, right?

And like all of the slam dunk grill items, this doesn’t even qualify as a recipe, with just two ingredients, it’s a snap to prepare. Portobella mushroom caps, cleaned and hoisin sauce. I also marinated zucchini chunks and onion in soy sauce, sesame oil and srichacha for about 20 minutes while we were waiting for the fire to tame down a bit. We rounded off the meal with some brown rice I cooked up before we left home and folded into single serving foil packets. They all went onto the hot grill with flames licking the bottom, a few flips with tongs and dinner was served…20 minutes of marinade for the veggies, a Tbsp of hoisin spread across the gills of each mushroom cap and 15 minutes on the grill for all the above..delicious.

Hope everyone is enjoying the crisp fall weather and I promise we’ll start posting regularly again soon…granted, Texas and Denver have been doing such a great job, you probably didn’t even notice our absence!