Wednesday, June 22, 2011
If you have a small indoor grill, a skillet, or one of those elusive outdoor grills I keep drooling over, you can make these! Don’t let the fact that you have never cooked portabella mushrooms intimidate you, either. I’m glad that I finally took the plunge and made them! I topped the burger with some red onion, roasted red pepper, and arugula. John added some pesto to his, but I kept mine the plain way.
This is the perfect “hump day” recipe. You get home, you don’t want to cook; this is almost all about assembly. And, you can customize the toppings to fit what you have, and/or what you like! I think avocado would have worked great here, but I forgot to buy some at the market this week. Shucks. I bought a few extra mushrooms and had one (or two) burgers during this week when I got home late from work. THAT is how good they were.
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon salt
2 teaspoons black pepper
4 large Portabella Mushroom caps
4 ounces of goat cheese OR 4 slices of provolone cheese
4 hamburger buns
Combine balsamic vinegar, olive oil, garlic, salt, and pepper. Place the mushroom caps into a large bag and top with balsamic vinegar mixture. Seal the bag and let marinate for at least 15 minutes, no more than 30. Then, remove the mushrooms and reserve the balsamic marinate. Preheat the grill. Grill the mushrooms about 5-8 minutes on each side, until tender. Baste often with the balsamic marinade to prevent the mushrooms from drying out. Top with provolone or goat cheese and place in a hamburger bun. Serve with roasted red peppers, arugula, red onion, and/or pesto if desired.
I am loving this week of burgers, and I hope you all are too. Two more to go and I know you're going to devour both of them!
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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