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Portobello and Cheese Burgers Recipe

Ingredients

How to make it

  • Scrape the gills from the underside of the mushroom caps.
  • Dice the stems and sauté them in a skillet on medium heat with some olive oil and a splash of baslamic. Set aside.**You may also prefer to dice the red onion and sauté it with the diced mushroom stems, rather than use them as a raw garnish.**
  • In a shallow dish, combine 6 tablespoons of balsamic vinegar,olive oil, minced garlic, salt and pepper.
  • Add mushroom caps, turning to coat.
  • Cover tightly and refrigerate for 1 hour, turning occasionally.
  • In a bowl, whisk together mayonnaise and 2 tablespoons balsamic vinegar. Cover and refrigerate until ready to use.
  • After 1 hour, remove mushroom caps from marinade. Discard marinade.
  • Grill mushroom caps, covered with grill lid, over medium-high heat (350°-400°) for 3-4 minutes per side.
  • Remove mushroom caps from grill and sprinkle undersides immediately with crumbled cheese.
  • Spread mayonnaise mixture on Kaiser rolls, both sides.
  • Top with mushroom caps, diced, sautéed mushroom stems, romaine lettuce, tomato slice and red onion ring.
  • Serve immediately.

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The Cook

jaie Allentown, PA

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