Whisky Portobello Burgers

I like grilling. So, on a regular basis, I use my Kamado style grill to let my family feast on spareribs, flank steaks, tri-tips, pork belly and short ribs. Most of them covered in one or two versions of my glaze or BBQ sauce.
But I've been eyeing these triple-XL mushrooms called Portobellos when I walk past them in the vegetable isle in the supermarket. Would I be able to find a dish for those? And could I be able to use whisky in that recipe? The answer is yes!

Ingredients (for two burgers):

4 Portobellos
4 tablespoons of whisky (I used the Stauning Høst)
1 clove of garlic
1,5 tablespoons of Worcestershire sauce
Red peppers
1 teaspoon onion powder
1,5 tablespoon of maple syrup (or honey)
2 tablespoons of Ketjap Manis (Thick soy sauce)
1 tablespoon of sweet Paprika powder
Lettuce
Burger buns

Instructions:

Prepare your grill for direct grilling and get it to 200℃ . (392 F)
Put your red peppers on the grill and roast them until they burst. Don't worry about charring.
Prepare the marinade by putting the ingredients in a bowl (Chop or crusch the garlic!) and mix it.
Put the Portobellos in the marinade and keep pouring the marinade over the Portobellos
Take the peppers of the grill and let them cool down.
Bring back the grill to 150℃ (302F)
Slice the buns and toast them in an oven or open pan. You want a toasty bun!

Put the Portobellos on the grill for around 10 minutes. Let them char a little but keep turning them if it goes too fast.
Take the skin of the peppers and slice it into smaller pieces
Prepare the buns by using a little ketchup on the upper part. I used Heinz ketchup pickle flavour.
Place some lettuce on the bottom bun
Place some red pepper on the lettuce
Place the grilled Portobellos on the bun. They hhave shrunk a bit, so use two per bun.
Enjoy with whisky of choice!

My result

To be very honest, I prefer a meaty burger. I'm just not a big fan of vegetarian options.
But this recipe rocks! If I would have to pick a replacement for meat on the grill, this mushroom would be it!
I also like the new, more spicier version of my BBQ glaze and I think I will use it more often.
This recipe needed a little more flavours in the marinade/glaze, since a mushroom is a mushroom. Spice it up!
My choice of the Stauning whisky was because of the rye in the mashbill that gives a little more sweet and spicy note to the whole.

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