Posted Under: 18-Year Balsamic,Balsamic Vinegar Recipes,Basil EVOO Recipes,Entree Recipes,Garlic EVOO Recipes,Italian Herb EVOO,Meatless Mondays,Mushroom EVOO Recipes,Olive Oil Recipes,Oregano EVOO Recipes,Recipes,Rosemary EVOO Recipes,Vinegar Recipes
Marinated Portobello Mushroom Burger
Original Recipe: Bob Cody
4 portobello mushroom caps
1/4 cup 18yr balsamic vinegar
2 Tbsp. Olive Oil, (For added flavor or a little something different try using, porcini, rosemary or Italian Herb Blend)
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 slices provolone (or swiss) cheese
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.
Preheat grill for medium-high heat.
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. Serve on a toasted bun with your favorite burger toppings (no ketchup required