Friday, May 20, 2011

Portobello Mushroom Burgers

Emily from Philadelphia is another shareholder that will be sharing her family's CSA experience this season on her blog, Organic Lunch. She added sliced radishes and fried scallions to this portobello mushroom burger recipe from

Portobello Mushroom Burgers
Serves 2 to 4

4 portobello mushroom caps
¼ cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese

1. 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.

2. Preheat grill for medium-high heat.

3. 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 two minutes of grilling.

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