Portobello Mushroom Burgers
Makes 4 servings.
4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese
Directions
1 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.
2 Preheat grill for medium-high heat.
3 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.
Makes 4 servings.
4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese
Directions
1 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.
2 Preheat grill for medium-high heat.
3 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.
