Category:
Main Courses
Seasons:
March, April, May
Courtesy of Meredith Bethume
Photography by Jody Horton
Super easy
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.
