But these Portobello Mushroom Burgers might just become a steady menu date this summer. I served them with my own quick version of carmelized onions, and that recipe follows. These would also be a good choice if you're hosting a barbeque and one of your guests is vegetarian. (We actually liked these better than veggie burgers.)
Portobello Mushroom Burgers (as found on allrecipes.com)
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.
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.
(No picture of the actual burgers, sorry ... we ate them too fast.)
For the onions, I chopped up one Vidalia (love those!) into slices. Meanwhile, I had some olive oil and butter heating in a small skillet. Dumped the onions in, and let them sizzle away for about 15 or 20 minutes. You want the onions to be brown, like carmelized onions would be.
Top the burgers with the onions for a delicious addition to your cookout ... and enjoy!
1 comment:
Sounds awesome! I love portobello mushrooms! I basically make with the same marinade mixture and saute them sliced in a pan as a side dish at least once a week!
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