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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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These grilled portobello mushroom burgers from Theresa Sabbagh of Winston-Salem, North Carolina taste like the classic with a meatless twist. Ingredients:
2 tablespoons balsamic vinegar |
1 tablespoon olive oil |
3 garlic cloves, minced |
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil |
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano |
dash salt |
dash pepper |
2 large portobello mushrooms, stems removed |
2 slices reduced-fat provolone cheese |
2 hamburger buns, split |
2 lettuce leaves |
2 slices tomato |
Directions:
1. In a small bowl, whisk the first seven ingredients. Add mushroom caps; let stand for 15 minutes, turning twice. Drain and reserve marinade.
2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender, basting with reserved marinade. Top with cheese during the last 2 minutes.
3. Serve on buns with lettuce and tomato. Yield: 2 servings.
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