PORTABELLA BURGER
Ingredients
4 large portabella mushrooms
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
2 -4 cloves garlic, finely minced
salt and pepper
4 ounces sliced provolone cheese
4 whole wheat rolls
sliced tomato
romaine lettuce leaf
sliced grilled onion
Dijon mustard
Directions:
Cut stems off of mushrooms and place smooth side up in a shallow dish.
Sprinkle lightly with salt and pepper.
Prepare the marinade by whisking together the vinegar, oil, basil, oregano, and garlic.
Pour the marinade over the mushrooms and allow to stand at room temperature for 10 to 15 minutes, turning once or twice.
Preheat grill to medium-high heat.
Place the mushrooms on the preheated grill, reserving the marinade for basting Grill mushrooms for 5 to 8 minutes per side, basting frequently with marinade.
During the last 2 minutes of grilling, top with cheese.
Serve with the whole wheat rolls and condiments of your choice.
Ingredients
4 large portabella mushrooms
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
2 -4 cloves garlic, finely minced
salt and pepper
4 ounces sliced provolone cheese
4 whole wheat rolls
sliced tomato
romaine lettuce leaf
sliced grilled onion
Dijon mustard
Directions:
Cut stems off of mushrooms and place smooth side up in a shallow dish.
Sprinkle lightly with salt and pepper.
Prepare the marinade by whisking together the vinegar, oil, basil, oregano, and garlic.
Pour the marinade over the mushrooms and allow to stand at room temperature for 10 to 15 minutes, turning once or twice.
Preheat grill to medium-high heat.
Place the mushrooms on the preheated grill, reserving the marinade for basting Grill mushrooms for 5 to 8 minutes per side, basting frequently with marinade.
During the last 2 minutes of grilling, top with cheese.
Serve with the whole wheat rolls and condiments of your choice.
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