Sunday, July 27, 2008

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!

2 comments:

Chris said...

yum! I am a huge fan of Portobellos. These look delish.

Sophie said...

Hi :),

We would like to feature your portobello mushroom burgers on our blog and possibly our digital-recipe reader, too.

Please email sophiekiblogger@gmail.com if interested. Thanks :)

You can read more here:
http://blog.keyingredient.com/whats-stirring-up-on-the-back-burner/

Sophie