INGREDIENTS
4 Portabello mushrooms each (5-6 inches stems removed & discarded, caps wiped clean)
1/2 Cup Extra Virgin Olive oil
3 Tbsp Soy sauce
1 Tbsp Chopped fresh cilantro
6 oz. Dark beer
1 Tsp Fresh ground black pepper
1 Tbsp Texas Gourmet Jalapeno Kiwi Jelly
1 Onion sliced into 1/2” thick rings

PREPARATION
Combine olive oil, sliced onion rings, lime juice, garlic, soy sauce, cilantro, Jalapeno Kiwi Jelly and pepper in a large zip lock plastic bag. Add the mushrooms, seal the bag and gently shake to coat the mushrooms with the marinade. Let stand at room temperature for 1 hour.

Cut for 12” x 12” pieces of foil. Remove mushrooms from marinade, place a foil square on a work surface and set a mushroom on top, grill side up. Fold the foil edges over to enclose the mushroom and seal the edges shut. Grill over a medium heat for 10-12 minutes. Remove and discard the foil. Return the unwrapped mushrooms to the grill, grill side up, brush with the marinade and cook until grill marked, 30-60 seconds. Remove from the grill and slice into 1/2” thick slices. Serve with warm flour tortillas, grilled rings of onion, guacamole and Pico de Gallo.

Bon Appétit!

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