Grilled Portabella Mushroom Caps
4 large Portobello mushroom caps, biggest they have!
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
red onion, thinly sliced
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.
~ 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!