Tired of too much red meat in your diet or looking for something new and healthy to liven up your grilling options for the spring and summer? Give these tasty burgers a twirl!
4 Servings
Ingredients:
- 4 Organic Portobello mushroom caps
- 1/4 cup organic balsamic vinegar
- 2 tablespoons organic cold pressed olive oil
- 1 teaspoon organic dried basil
- 1 teaspoon organic dried oregano
- 1 tablespoon organic minced garlic
- Salt & pepper to taste
Side ingredients/condiments:
- Organic blue cheese
- Annie’s organic sweet & spicy barbecue sauce
- Udi’s Gluten free multigrain hamburger buns
Directions:
1) Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
2) Preheat grill for medium-high heat.
3) 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 blue cheese during the last 2 minutes of grilling.
*Optional: Place Portobellos on the hamburger buns and add your desired amount of barbecue sauce.
*If you do not have a grill this can be done on a skillet on the stove in the same manner on medium heat.
This a pretty healthy alternative to red meat and if you want to cut back on carbs, don’t use the buns or if your vegan don’t use any cheese. Enjoy!
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