Portobello Mushroom Burgers
Any 'mushroom burger' skeptics out there?! No worries, I was one too until I sank my choppers into one of these bad boys. Followed the directions to a T and will be having these again.... and again! Serve on a bun with lettuce, tomato, and aioli sauce. Oh yeah!
- 4 portobello mushroom caps
- 1/4 cup balsamic vinegar
- 2 tablespoonsolive oil
- 1 teaspoondried basil
- 1 teaspoondried oregano
- 1 tablespoonminced garlic
- Salt and pepper, to taste
- 4 (1 ounce) slices provolone cheese
Adapted from allrecipes.com
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
Preheat grill for medium-high heat.
Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.