Barbecued Portabella 'Brisket'
From: the Mushroom Council
Adapted from Steven Raichlen’s How to Grill (Workman, 2001)
Yield: 4 portions (about 1/2 cup barbecue rub)

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 barbecue rub: In a small bowl, combine brown sugar, paprika, black pepper, salt, garlic powder, celery seed and red pepper. Brush mushrooms on both with melted butter. Rub half a teaspoon of the barbecue 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 barbecue sauce, if desired.

* Place the remaining barbecue rub in a recloseable plastic bag; refrigerate and save for other uses.