Portobello Mushroom Burgers
Category:
Courtesy of Meredith Bethume
Photography by Jody Horton
Super easy
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PrintIngredients
For 4 Person(s)
Cream
- 4 portobello mushroom caps
- 1/2 cups olive oil
- 1/2 cups balsamic vinegar
- 3 cloves garlic, chopped
- 1 small yellow onion, diced
- 1 teaspoons salt
- 1/2 teaspoons ground black pepper
- 1 red bell pepper, sliced in half through the stem and seeded
- 1 small zucchini, sliced lengthwise into ¼-in. strips
- 4 ounces young fontina cheese, grated
- 12 basil leaves
- 4 hamburger buns, toasted
Portobello Mushroom Burgers Directions
- Place the mushroom caps in a shallow dish. Combine the olive oil, vinegar, garlic, onion, salt and pepper. Pour the marinade over the mushrooms and let stand at room temperature for 30 to 60 minutes.
- Light the grill while waiting. Place the mushrooms, red pepper and zucchini on a hot grill, and cook for about 10 minutes on each side.
- During the last 5 minutes of cooking, top each portobello with 1 ounce of the cheese and cover the grill until the cheese melts. Serve each mushroom topped with three basil leaves and slices of grilled pepper and zucchini on a toasted hamburger bun.
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