Grilled Portobello Mushrooms

By therman

Vegetable

Ingredients

• 8 large Portobello mushrooms
• 4 tablespoons chili powder (use a mix of regular and hot)
• 2 tablespoons paprika
• 6 tablespoons brown sugar
• 2 tablespoons kosher salt
• 2 teaspoons freshly ground pepper
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 4 tablespoons bourbon
• 1 cup canola oil

Preparation

Step 1

Remove stems and gills from mushrooms and brush off remaining dirt with damp towel. Line a sheet with parchment paper.
In a medium size bowl, combine all the remaining ingredients and mix well. Place the mushrooms on the lined pan and rub mixture liberally onto both sides. Cover and refrigerate 4 to 24 hours.
When ready to grill, gently scrape the excess marinade off of the mushrooms and briefly drain on a rack, gill side down.
Grill cap side down for 2 to 3 minutes until grill marks appear. Flip over and grill for another 2 minutes or until tender. Serve sliced.