Vegetarian/vegan Option Recipe

Time40m

Serves4

Whole portabella cap topped with yellow squash, zucchini, onions, and bell peppers and seasoned with our famous rub

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Ingredients

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1
Prepare the Vegetables
Wash and slice the yellow squash, zucchini, onions, and bell peppers into thin strips or rounds, ensuring they cook evenly.
2
Prepare Portabella Caps
Gently clean the portabella caps with a damp cloth and remove the stems. You may also scrape out the gills with a spoon if desired for a cleaner presentation.

3
Sauté the Vegetables
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and bell peppers first, sautéing for about 3-4 minutes until they begin to soften.
4
Add Squash and Zucchini
Next, add the yellow squash and zucchini to the skillet. Sprinkle with salt and black pepper, and continue to sauté for another 5-6 minutes, until all vegetables are tender but still crisp.
5
Season the Vegetables
Once the vegetables are cooked, remove from heat and sprinkle with 2 tablespoons of your famous spice rub. Toss to combine evenly.
6
Assemble the Dish
Preheat your grill or oven to 375°F (190°C). Place the cleaned portabella caps on a baking sheet or grill. Fill each cap generously with the sautéed vegetable mixture.
7
Cook the Portabella Caps
Place the filled portabella caps in the oven or on the grill and cook for 15-20 minutes, or until the mushrooms are tender and the flavors meld together.