An invitation no one can resist? A barbecue. And while classic barbecue fare is nothing short of delicious, sometimes it’s fun to challenge your culinary skills with something a little more fancy. Grill to impress with stuffed portobello mushrooms, smoked duck, and refreshing blueberry mojitos.

THE INVITATIONS
We love the idea of using Three Season Design’s Vintage Seed Packet Garden Gift Tags as invites.
Pick them up here: http://www.etsy.com/profile.php?user_id=5691421

THE DECOR
Garden chic. Late May and June is the perfect time for outdoor dining, since the bugs haven’t gotten too crazy, and the heat hasn’t gotten too smothering. Put a simple white tablecloth down, and make sure to have plenty of candles, and blankets on hand if guests get chilly. We also recommend an indoor contingency plan in case the weather refuses to co-operate. An easy way to transition to indoor dining without feeling like the party has been spoiled is to put drinks in the dining room, and have the table ready. Leave forks, napkins, etc. stacked on your indoor table until it’s time to eat.

THE DRESS CODE
Keep it casual, but if you’re the one grilling, be sure not to wear white. Charcoal EVERYWHERE!

THE FOOD
Grilled Stuffed Portabello Mushrooms

INGREDIENTS
1/2 pound fully cooked fully cooked pot roast, shredded
4 whole Portobello mushrooms
1/2 cup Monterrey Jack cheese, shredded
1 jalapeno pepper, finely chopped
2 green onions, finely chopped
1 tablespoon olive oil
1 tablespoon fresh parsley or cilantro, chopped
1 teaspoon your favorite cajun seasoning

DIRECTIONS
Clean mushrooms. Remove and save the stems. Remove and discard underside gills of mushrooms. Brush mushroom caps on both sides with olive oil and 1/2 teaspoon of the seasoning.

Sauté chopped mushroom stems, jalapenos and onions until tender.

Remove from heat and add remaining cajun seasoning, beef and cheese. Sprinkle with parsley or cilantro.
Spoon equal amounts into mushroom caps. Grill over medium-hot coals for 5 minutes or until mushrooms are soft. Cut into wedges and serve hot off the grill.
BBQ Smoked Duck with Cherry, Ginger-Wine
3 ea young ducks, quartered
1 tsp ginger, fresh, grated
1 tsp dry mustard
1 cup red wine
1/4 cup brown sugar
Trim off fat and smoke duck for 2 or 3 hours using cherry wood for fuel.
Mix together ginger, dry mustard, red wine and brown sugar, set aside.
Remove from smoker and marinate in the mixture above for at least overnight.
Barbeque until done, 45 – 60 minutes. Baste with marinade while broiling.

THE DRINKS
Blueberry Mojitos

INGREDIENTS
10 mint leaves, plus 1 mint sprig for garnish
10 blueberries
3/4 ounce Simple Syrup
Ice
1 1/2 ounces gold rum
1 ounce fresh lime juice
1 ounce chilled club soda
1 ounce chilled Sprite

DIRECTIONS
In a cocktail shaker, muddle the mint leaves, blueberries and Simple Syrup. Fill with ice, add the rum and lime juice and shake well. Strain into an ice-filled highball glass, top with the club soda and Sprite and garnish with the mint sprig.