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Wednesday, May 22, 2013
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Grilled Mushroom
Just because you aren't into eating meat doesn't mean you have to miss out on the best laid burger plans. These portobello burgers are both delicious and decadent.
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Healthy Eating
Makes
4 servings
Ingredients
- 4 large portobello mushroom caps, 5 inches in diameter
- 1/3 cup balsamic vinegar
- 1/2 cup water
- 1 tbsp. sugar
- 1 garlic clove, minced
- 1/4 tsp. cayenne pepper, optional
- 2 tbsp. olive oil
- 4 whole-wheat buns, toasted
- 4 slices tomato
- 4 slices red onion
- 2 bibb lettuce leaves, halved
Methods/steps
- Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stem (gill) side up.
- To prepare the marinade, in a small bowl whisk together the vinegar, water, sugar, garlic, cayenne pepper and olive oil. Drizzle the marinade over the mushrooms. Cover and marinate in the refrigerator for about 1 hour, turning mushrooms once.
- Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
- Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side. Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a plate.
- Place each mushroom on a bun and top with 1 tomato slice, 1 onion slice and 1/2 lettuce leaf. Serve immediately.
