4th of July Grilled Portobello Burgers
Succulent grilled portobello mushroom has the meaty texture, which is ideal for burger. It's also marinated in a garlicky-herby-lemony marinade to build up more flavour.
Ingredients
| 8 | medium |
mushrooms, portabello
|
* |
| 1 | cup |
olive oil
|
|
| ⅓ | cup |
lemon juice
fresh |
|
| 5 | cloves |
garlic
fresh |
|
| 2 | bunch |
basil
fresh, chopped |
* |
| 1 | bunch |
oregano
fresh, chopped |
* |
| 3 | tablespoons |
parsley leaves
fresh, chopped |
|
| 1 | teaspoon |
thyme
fresh, chopped |
* |
| 8 | each |
hamburger buns
prefer whole wheat |
* |
| 1 | x |
swiss cheese
sliced, as needed |
* |
| 1 | x |
pickling cucumbers
as needed |
* |
| 1 | x |
onions
thinly sliced, as needed |
* |
| 1 | x |
ketchup
as needed |
* |
| 1 | x |
prepared mustard
as needed |
* |
Directions
Salt and freshly ground black pepper to taste 8 slices mozzarella cheese 8 kaiser rolls (or 2 loaves of Italian Bread) 8 romaine lettuce leaves 8 slices large, fresh tomato Peel the mushrooms; brush away any dirt before you cut away the stems.
Combine the oil, lemon juice, garlic, fresh herbs, salt and pepper to make a marinade.
Add the mushrooms and the sliced mozzarella; marinate at room temperature for about an hour.
Grill the mushrooms over hot coals for about 2 minutes on each side.
Remove from the grill and allow to rest for 3 to 5 minutes.
To assemble the burgers:
Put several slices of cheese on top of the bottom bun, put into toaster oven, toast the bread with cheese.
Arrange grilled mushroom on top of the melted cheese.
Then put pickling cucumber, onion, ketchup and mustard as needed.
Put on the top bun.
Serve.
Nutrition Facts
Serving Size 44g (1.6 oz)
