Portobello Mushroom Burgers recipe

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Ingredients

4 portobello mushroom caps
¼ cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese

Nutrition Info

203.2 calories
carbohydrate: 9.8 g
cholesterol: 19.6 mg
fat: 14.6 g
fiber: 2 g
protein: 10.3 g
saturatedFat: 5.8 g
servingSize: -
sodium: 259.5 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Preheat grill for medium-high heat.

  3. 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.

Recipe Yield

4 servings

Recipe Note

The steak of veggie burgers. Serve on a bun with lettuce, tomato, and aioli sauce. Oh yeah!

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