Coffee-Rubbed Portobello Plates
Meaty portobellos take a modest Brew POW rub, with Twisted Garlic vegetables alongside.
Serves 4 • Prep: 15 minutes • Cook: 15 minutes
Ingredients
4 large portobello caps, stems removed and wiped clean
1 tsp Brew POW
2 bell peppers, sliced
1 small onion, sliced
1/2 tsp Twisted Garlic
3 tbsp olive oil, divided
1 tbsp balsamic vinegar
2 cups hot cooked rice
How to make it
Heat grill to medium, about 375–400°F. Brush mushrooms with 1 tbsp oil and sprinkle Brew POW evenly over both sides.
Toss peppers and onion with 1 tbsp oil and Twisted Garlic. Put in a grill basket, or cook in a skillet over medium heat for 10–12 minutes until softened.
Grill mushrooms 5–7 minutes per side until tender and hot throughout.
Whisk remaining oil with balsamic vinegar. Slice mushrooms and serve over hot rice with vegetables and a drizzle of the dressing.
Swap or combine flavors
For an all-garlic plate, replace Brew POW on the mushrooms with 1/2 tsp Twisted Garlic. Keep the vegetable seasoning amount unchanged.
Make it a meal
Add a plain green salad. This recipe uses Brew POW on vegetables without adding sugar.
Shop the flavors
The blends are finely ground: coat food lightly and evenly. Hold additional salt until you have tasted the cooked dish. Cooking times are estimates; use the doneness instructions.
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