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Balsamic Portobello “Burger”

 

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Balsamic Portobello "Burger"
 

 

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Recipe

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

  1. In a Ziploc bag, combine mushrooms, balsamic, and ¼ cup olive oil. Seal and marinate at room temperature for 20 minutes.
  2. 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.
  3. 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.
  4. 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.

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About Jamie Geller

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Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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