Try out this recipe for an easy way to get vegetables on your plate while cooking with the Pit Barrel®. All it takes is a little bit of fungi to serve a whole squad of fun guys!
Pit Barrel Cooker Co.
16 oz baby Portobello or Button mushrooms
1/4 cup olive oil
1/4 cup lemon juice
1 tsp. sugar
1 tsp. salt
1/4 tsp pepper
2 garlic cloves
1 tbsp. balsamic vinegar
Mix the marinade ingredients together until smooth.
Rinse and dry mushrooms. Cut each in half so that each piece has half the stem.
Place mushrooms halves into a large gallon-size ziplock bag and pour in the marinade. Refrigerate 30 minutes.
Light the Pit Barrel® according to instructions.
Place skewers on the Pit Barrel® for 3-5 minutes. The mushrooms will shrink so you will need multiple skewers.
Remove from Pit Barrel® and rub the additional marinade on the mushrooms and serve.