These portobello mushroom burgers do just that. Notorious for satisfying even the most stalwart meat-eaters, portobello mushrooms are heavy on potassium and selenium and low on calories. And topping them with cheese adds a little boost of protein.
rHave I mentioned that they're delicious? Well they are. Pair them with a salad or coleslaw, and you've got a perfect, picnicy meal.
rThe following recipe, adapted from one found here, calls for the mushrooms to be grilled. But if you don't have a grill, you can broil them in your oven. Just put them on a wire rack with a cookie sheet under it, and broil for about 5 minutes on both sides.
rAnd feel free to top them with your favorite add-ons. I particularly like caramelized onions, roasted red peppers, and some crispy lettuce.
rIngredients
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- 4 portobello mushroom caps r
- 1/4 cup balsamic vinegar r
- 2 tbsp. olive oil r
- 1 tsp. fresh basil r
- 1 tsp. fresh oregano r
- 1 tbsp. minced garlic r
- salt and pepper to taste r
- 4 (1 ounce) slices provolone or cheddar cheese. r
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- Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice. r
- Preheat grill for medium-high heat. r
- Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling. r
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