Portobello Caprese Burgers
Prep: 20 minutes
Grill: 20 minutes • Serves: 4
2-1/2 tablespoons balsamic vinegar
1 tablespoon favorite hamburger seasoning
4 large portobello mushrooms, stems removed
4 slices mozzarella cheese
4 burger or sandwich buns
8 slices tomato
4 large fresh basil sprigs
1.Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk oil, vinegar and hamburger seasoning until combined.
2.Wipe tops of mushrooms with damp paper towel. Place mushrooms in large zip-tight plastic bag; pour oil mixture into bag. Seal bag, pressing out excess air. Massage mushrooms in bag to coat with marinade; let stand at room temperature 15 minutes.
3.Remove mushrooms from marinade. Place mushrooms gill side up on hot grill rack; cook, uncovered, 13 minutes. Turn mushrooms; cook 5 minutes. Top each mushroom with 1 slice; cover and cook 2 minutes longer or until cheese melts.
4.Place mushrooms on bottom buns; evenly top with tomato slices, basil sprigs and top buns.
Approximate nutritional values per serving:
278 Calories, 13g Fat (4g Saturated), 10mg Cholesterol,
659mg Sodium, 29g Carbohydrates, 3g Fiber, 13g Protein
> Mushrooms are very porous and absorb moisture easily. Do not wash or soak them in water or they will become soggy.
> To easily remove the stem from a mushroom, gently rock the stem back and forth until it releases.
> If time allows, let the mushrooms stand 30 minutes or refrigerate up to 2 hours in the marinade.
> To toast the buns, place them cut side down on the hot grill grate during the last 2 minutes of cooking.
> Try sundried tomatoes, olive tapenade or roasted garlic on your burgers.
> To cook the mushrooms in the oven, place them gill side up in a baking dish and bake at 400° for 10 minutes. Turn the mushrooms, top with cheese, and broil 1 minute or just until the cheese melts.