Michael and I like a less "juicy" mushroom burger so we usually put the mushrooms in a paper bag and put them in the fridge for up to a week before we cook them up. If you like your mushrooms juicier, then just cook it the day you pick it up from the store. This is definitely one of our favorite mid-week recipes.
Altered a tiny bit from the original recipe.
INGREDIENTS
4 portobello mushroom caps
1/4 cup balsamic vinegar (just enough to saturate underside of mushroom caps)
2 tablespoons olive oil (again just enough to saturate underside of mushroom caps)
Approx. 1 teaspoon dried Italian Seasoning*
Approx. 1 teaspoon dried oregano*
1 tablespoon minced garlic
salt and pepper to taste
4 slices cheese (or soy cheese!)
4 rolls of ciabatta or regular, ol' hamburger rolls
Sliced tomato, red onions and lettuce
Mayonnaise and mustard to taste
*Michael sprinkles more than 1 tsp. Italian seasoning and oregano on top of the mushroom caps... so keep sprinkling all you want!
Place the mushroom caps, smooth side down, on large dinner plate. Pour on the vinegar and oil, then sprinkle on the Italian Seasoning, oregano, garlic, salt, and pepper. Let stand at room temperature for at least 15 minutes or so.
Preheat grill for medium-high heat. (We just set our oven on 450 degrees and move one of the racks to the top of the oven).
Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling. (Again, since we don't have a grill, we put a cookie sheet on the middle rack to catch the drippings and put the mushrooms (smooth side down) right on top of the top rack. Flip a few times until it's tender.)
Then assemble like you would a hamburger! Easy, healthy and delicious!
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