Portobello Mushroom Burgers

Sometimes it is just not possible to grill

outside so my solution is the grill feature

that is an option on my panini maker.

Portobello Mushroom Burgers

2 Tbs. olive oil
1 Tbs. balsamic vinegar
1 garlic clove, minced
salt, to taste
1/8 tsp. freshly ground pepper
2 -4 large portobello mushrooms, stems removed
Wheat Hamburger Rolls

Monterey Jack Cheese, sliced
2 Tbs. pesto ( basil, olive oil, spices)
1/2 cup mayonnaise
1 to 2 tomatoes, sliced

Directions:

Stir together the olive oil, vinegar, garlic,

salt and the 1/8 tsp. pepper.

Using a small spoon, remove the gills

from the underside of the mushrooms.

Brush both sides of the mushrooms

with the oil mixture.

Place the mushrooms, stem side up,

on the grill and cook until nicely grill-marked,

about 4 minutes. Turn the mushrooms

over and cook until tender, about 4 minutes more.

Place cheese slices on top of each mushroom

a few minutes before you remove them from

the grill and cook until melted.

Toast the rolls .

What a great summer option

and it taste great too!