Balsamic Portobello “Burger”
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Balsamic Portobello “Burger”
Times
- Prep Time : 15+ 30 min marinade min
- Cook Time : 20 min
- Ready Time : 35 min
Servings
4 burgers
Ingredients
- 8 large Portobello mushroom caps, stems ad gills removed
- ¼ cup balsamic vinegar
- ¾ cup olive oil, divided
- 1 tablespoon kosher salt plus ½ teaspoon, divided
- Freshly ground black pepper
- 2 cubes froze crushed garlic, defrosted
- 1 teaspoon dried oregano
- 8 slices whole wheat bread
- 8 slices tomato on the vine
- 4 large leaves basil
Directions
- In a Ziploc bag, combine mushrooms, balsamic, and ¼ cup olive oil. Seal and marinate at room temperature for 20 minutes.
- Season mushrooms with 1 tablespoon salt and pepper. Cook mushrooms on a preheated grill or grill pan for 6 to 8 minutes per side or until softened and nicely browned.
- While mushrooms are cooking, in a small bowl whisk together remaining ½ cup olive oil, remaining ½ teaspoon salt, garlic, and oregano. Brush both sides of each slice of bread with garlic oil and grill 2 to 4 minutes or until lightly toasted and warmed.
- Assemble each “burger” by topping a slice of bread with 2 slices of tomato, 2 mushroom caps, a basil leaf, and another slice of bread.
Tags
About Jamie Geller
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Pareve , Dinner, Lunch, Main , Fourth of July, Lag BaOmer , 15-minute Prep , American , BBQ - Grilled, Dinner Tonight , Low Carb, Low Fat, Vegan, Vegetarian, Whole Grain , Vegetable , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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