4 portobello mushroom caps
1/4 C of The Olive Bin's Traditional 18-Year Balsamic Vinegar
2 T + 1 T of The Olive Bin's Basil Olive Oil
3/4 tsp dried basil
1 tsp dried oregano
1 T minced garlic
4 (1 oz) slices provolone cheese
Salt and pepper, to taste
4 whole wheat hamburger buns
Balsamic Portobello Mushroom Burgers
Ingredients
Number Of Servings: 4
Directions
- Place the mushroom caps, smooth side up, in a shallow dish.
- In a small bowl, whisk together balsamic vinegar, 2 tablespoons of Basil olive oil, dried basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let them marinate at room temperature for 3 to 4 hours, turning twice.
- Preheat grill at medium-high heat. Brush grate with remaining 1 tablespoon of oil. Place mushrooms on the grill; reserve marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently.
- Top with cheese during last 2 minutes of grilling. Serve on buns - with tomato, lettuce, and other toppings as desired.
Additional Info
Adapted from Bob Cody's recipe on AllRecipes.com
