To the uninitiated, it may have seemed that we were on our way towards summer. It was an easy mistake to make, what with the lilac buds popping and the sound of children playing at the nearby park while the warm breeze lazily made its way across the yard. Heck, the spike in temperature even caused a bit of sweat to build on my brow as I fiddled around outside, crossing small chores off of an impromptu cleanup list.
But this wasn’t a sign of summer at all. It was yet another tease of what will come later, one of those out-of-place days sandwiched in between our lingering cold, rainy, and sometimes still snowy days of winter. But it was also a day that couldn’t be ignored. So as we speak, the Weber grill is being preheated to a high heat using hardwood lump charcoal, in preparation for a satisfying grilled meal.
The kicker is that our meal tonight was already predetermined to be the meatless variety. And so, meatless it shall stay, with nary a piece of meat protein kissing the grill this evening. Instead, it will be a night of Greek Portabella Caps with a scrumptious side of Greek Seasoned Shrimp and Artichoke Skewers. OPA!
A pound of good size (16/20) shrimp was gathered and cleaned.
Next, it was left to soak in a marinade of greek seasoning, olive oil, lemon juice, and seasoned pepper.
While that was going on, four portabella caps were cleaned and readied for all the fixin’s.
Those fixin’s I speak of include both parmesan and feta cheese, thinly sliced red pepper, pitted and sliced kalamata olives, greek seasoning, and a helping of thinly sliced red onion, which didn’t make it into the initial picture. That means I kinda forgot…
After a quick brush stroke of olive oil over the mushroom surface, a light layer of parmesan is spread over the base of the portabella.
Then we are safe to commence the layering of the rest of the ingredients, in whatever order and amount you wish. The bell pepper and red onion are tossed on, with the kalamatas filling the voids and solidifying the mushroom, only to be reinforced with more parmesan, and then finally a goodly amount of feta crumbled over the top. Dust these beauties with greek seasoning, either homemade or purchased, and the greek portabella caps are ready to go.
Now, about those shrimp that are lounging about in the marinade. Skewer them up, with some added artichoke that, you know, may be around because someone might have forgotten to add them on the portabella caps with the rest of the fixin’s. No worries, because we can prepare them with the shrimp. So let’s get to the grill, medium-high to high heat on one side, and the other side of the grill left for indirect grilling.
The mushrooms are carefully laid on the indirect side to start heating through, while the shrimp skewers are ceremoniously laid over the hardwood fire, producing that sizzle and immediate release of greek seasoned aroma.
Well, as you might imagine, I’m going to be kinda busy turning and rotating shrimp skewers, so there may not be as many photo opportunities for the next, oh, 6 to 8 minute sequence. See ya on the other side…
Okay. The shrimp are done and looking great, while the portabella caps have been rotated and repositioned so as to get an even cook on all of them.
Once heated through, about another 8 to 10 minutes, long enough to get the cheese a little melted and browned, the mushrooms caps were pulled off, plated, and positioned alongside their grill buddies, the shrimp and artichokes, completing a meatless, greek inspired, delicious meal, Greek Portobella Caps with Greek Seasoned Shrimp And Artichoke Skewers.
Because Life Is Better Wood Fired