On Saturday I made grilled portobello mushroom burgers. I’ve made them a few times and every time I’ve made them, they are wonderful.  I don’t follow any specific measurements in this recipe, I just mixed to taste.

Ingredients:

• Portobello Mushrooms (sliced or whole caps)
• Tomato
• Garlic (I had preminced to save time)
• Mozzarella
• Basil or other fresh Herbs
• Cheese.
• Balsamic Vinegar

 The mushrooms have are brushed with balsamic vinegar and garlic.

Be sure to put the mushrooms on a low setting and check them often so they don’t get burnt. I found that the pieces were easier to eat vs. the caps, but it was easier to cook the caps.

Once the mushrooms are almost done I put the buns on the top rack of my grill, so the spread mixture gets warm and toasty.  Some of my mushrooms were getting a little too done.

I like the cheese spread to be melty and starting to get golden. They could have been toasted a little longer.

To finish add sliced Roma tomato, basil and mozzarella. Bon Appetit!