Portobello Burgers
These grilled portobello mushroom burgers from Theresa Sabbagh of Winston-Salem, North Carolina taste like the classic with a meatless twist.
Ingredients
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
- 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
- Dash salt
- Dash pepper
- 2 large portobello mushrooms, stems removed
- 2 slices reduced-fat provolone cheese
- 2 hamburger buns, split
- 2 lettuce leaves
- 2 slices tomato
Reviews
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We make these all the time. Only thing we add is a splash of Frank's Red Hot (chicken) wing sauce. Makes it really tasty. Yum!
These were in my family's opinion, a total waste of otherwise good ingredients. they were mushy and did not taste good at all.
To shoppingaddicctAZ: It doesn't change the taste. The only thing that I would change is, when marinating, only rest the top of the mushroom in the marinade. If you marinate the gill side, they tend to get too mushy for my taste. Doing this does not affect the amont of flavor from the marinade. Good Luck!
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These sound great and I want to try them! I love grilled portobellos! I have a question, though. In some recipes it says to de-gill the mushrooms; this one does not. Does it make any difference in the taste to remove the gills?Lorraine