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.
- Portobello Mushrooms (sliced or whole caps)
- Garlic (I had preminced to save time)
- Basil or other fresh Herbs
- Balsamic Vinegar
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!