Barbecued Portabella "Brisket"

carolina-country-cooking.com
(Adapted from Steven Raichlen's "How to Grill" )

2 tablespoons packed brown sugar
2 tablespoons sweet paprika
1 tablespoon ground black pepper
2 tablespoons salt
1 teaspoon garlic or onion powder
1 teaspoon celery seed
1/2 teaspoon ground red pepper
4 large Portabella caps (about 1 pound)
1 tablespoon butter, melted

Preheat grill or broiler. To prepare barbeque rub: in a small bowl,
combine brown sugar, paprika, black pepper, salt, garlic powder, celery
seed and red pepper. Brush mushrooms with melted butter. Rub half a
teaspoon of the barbeque rub on both sides of each portabella. Grill
mushrooms, turning once, until they are browned and tender, about 10
minutes.
To serve: Slice portabellas on an angle and serve with your favorite
barbeque sauce, if desired. Yield: 4 portions


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