Grilled Portabello Mushroom Caps

Ingredients

2 large portobello mushroom caps
1-2 Tbsp of SOOC Harissa Olive Oil
Big Smokin’ Mama (BMKC Rub), to taste
1 Tbsp SOOC Traditional Dark Balsamic
Chili flakes (or other favourite spices)

Directions

Set your grill to high heat.
Remove the stems from your mushroom caps and place, on a plate.
Brush SOOC Harissa Olive Oil on the top and bottom of the mushroom cap before grilling. Lightly season with Big Smokin’ Mama Rub.
Start grilling, gill side down, for about 3-4 minutes. Flip, drizzle SOOC Traditional Dark Balsamic, add a pinch of spices and grill on the other side for another 2-3 minutes.
Remove from grill and serve immediately.