2 large portobello mushroom caps
1-2 Tbsp of Harissa Olive Oil
Big Smokin’ Mama (BMKC Rub), to taste


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


Butter ‘Taste’ Olive Oil
Milanese Gremolate Olive Oil
Cayenne Olive Oil