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Grilled Portabella Mushroom Caps

4 large Portobello mushroom caps, biggest they have!

Mix:
2 Tblsp. olive oil
2 Tblsp. balsamic vinegar
1 Tblsp. sugar
1 garlic clove, minced
a dash of cayenne pepper, optional

OR replace those last 4 ingredients with your favorite Italian Dressing, I like Newman’s Own.

Provolone or Swiss cheese slices
whole-wheat buns, toasted
tomatoes, sliced
red onion, thinly sliced
lettuce

Remove stems and clean mushrooms with a damp cloth. Brush oil on the smooth side of the mushroom and season the underside with oil, vinegar and seasonings or the salad dressing- just drizzle it in as if in a ‘dish”. Let prepared mushroom caps rest while you prepare the grill.

Grill or broil the mushrooms, turning a couple of times, until tender, about 5-7 minutes on each side, depending on how thick they are. Turn, ‘dished’ side up and top with cheese to melt.

Serve as you would a steak, or on a toasted bun topped with all your favorite burger toppings.

Terri’s notes:
~ Experiment with grilled “stuffed mushrooms”, mixes of browned, crumbled sausage/shredded cheese/chopped basil; chopped spinach/garlic/sun-dried tomato/parmesean; or feta/spinach/walnuts…a little olive oil to hold the mixture together and your favorite fillings will turn mushrooms into a meal!

 

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