Meatless Mondays: Portobello Mushroom Burgers
Apr 09, 2012 11:36PM
● By Anonymous
These portobello mushroom burgers do just that. Notorious for satisfying even the most stalwart meat-eaters, portobello mushrooms are heavy on potassium and selenium and low on calories. And topping them with cheese adds a little boost of protein.
Have I mentioned that they're delicious? Well they are. Pair them with a salad or coleslaw, and you've got a perfect, picnicy meal.
The following recipe, adapted from one found here, calls for the mushrooms to be grilled. But if you don't have a grill, you can broil them in your oven. Just put them on a wire rack with a cookie sheet under it, and broil for about 5 minutes on both sides.
And feel free to top them with your favorite add-ons. I particularly like caramelized onions, roasted red peppers, and some crispy lettuce.
- 4 portobello mushroom caps
- 1/4 cup balsamic vinegar
- 2 tbsp. olive oil
- 1 tsp. fresh basil
- 1 tsp. fresh oregano
- 1 tbsp. minced garlic
- salt and pepper to taste
- 4 (1 ounce) slices provolone or cheddar 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.