GRILLED PORTABELLA MUSHROOM CAPS

GRILLED PORTABELLA MUSHROOM CAPS
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4 large Portobello mushroom caps, biggest they have!
  • CourseMain Dish
GRILLED PORTABELLA MUSHROOM CAPS
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
4 large Portobello mushroom caps, biggest they have!
  • CourseMain Dish
Ingredients
  • Mix:
  • 2 Tblsp. olive oil
  • 2 Tblsp. balsamic vinegar
  • 1 Tblsp. sugar
  • 1 garlic clove minced
  • a dash of cayenne pepper optional
  • OR replace those last 4 ingredients with your favorite Italian Dressing I like Newman’s Own.
Instructions
  1. Provolone or Swiss cheese slices
  2. whole-wheat buns, toasted
  3. tomatoes, sliced
  4. red onion, thinly sliced
  5. lettuce
  6. Remove stems and clean mushrooms with a damp cloth. Brush oil on the smooth side of the mushroom and season the underside with oil, vinegar and seasonings or the salad dressing- just drizzle it in as if in a ‘dish”. Let prepared mushroom caps rest while you prepare the grill.
  7. Grill or broil the mushrooms, turning a couple of times, until tender, about 5-7 minutes on each side, depending on how thick they are. Turn, ‘dished’ side up and top with cheese to melt.
  8. Serve as you would a steak, or on a toasted bun topped with all your favorite burger toppings.
Terri's Notes

~ Experiment with grilled “stuffed mushrooms”, mixes of browned, crumbled sausage/shredded cheese/chopped basil; chopped spinach/garlic/sun-dried tomato/parmesean; or feta/spinach/walnuts…a little olive oil to hold the mixture together and your favorite fillings will turn mushrooms into a meal!

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