Irene’s Portobello Burgers
- 4 portobello mushroom caps
- 1 c. Italian salad dressing
- 4 sourdough buns, split
- 4 slices Muenster or Gruyère cheese
- Garnish: romaine lettuce
Adapted from gooseberrypatch.com
Combine mushroom caps and salad dressing in a plastic zipping bag, turning to coat. Chill 30 minutes, turning occasionally. Remove mushrooms, discarding dressing. Grill mushrooms over medium heat, covered, for 2 to 3 minutes on each side. Toast buns on grill, cut-side down, for about one minute. Top each bun with a mushroom, a cheese slice and lettuce.
Makes 4 servings.