Portobello mushroom burgers are the steak of veggie burgers. Serve these on buns with lettuce, tomato, and aioli sauce. Oh yeah!
Ingredients
- portobello mushroom caps: 4 piece
- balsamic vinegar: 0.25 cup
- olive oil: 2 Tbsp
- garlic: 1 Tbsp (minced)
- basil: 1 tsp (dried)
- oregano: 1 tsp (dried)
- salt and pepper: (to taste)
- slices provolone cheese: 4 piece (1 ounce)
Metric Conversion
Stages of cooking
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Place mushroom caps, smooth side up, in a shallow dish.
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Whisk together balsamic, oil, garlic, basil, and oregano in a small bowl. Season with salt and pepper.
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Pour vinaigrette over mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
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Preheat grill for medium-high heat.
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Brush grill grates with oil. Place mushrooms on grill, reserving marinade for basting. Grill until just tender, 5 to 8 minutes per side, brushing with marinade frequently.
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Top mushrooms with cheese and continue grilling until cheese is melted, about 2 minutes.
