I was pretty hungry (another by-product of pregnancy) so I tore into it. Mmmmmm... juicy, meaty, flavorful, and hearty. By the end I was a mess (they're not so easy to eat neatly - probably a bad idea for a first date...) but I sure was happy. The next week I went back and ordered another one. And the following week, I started buying portobello mushrooms to make these for myself at home. I've since made them three times and see no reason to stop.
The preparation is extremely simple (basically a requirement for me to even consider a recipe right now as extended standing at sink or stove makes my back ache) and the results are always spot on.
The marinade is up to you but I have been liking using a combination of olive oil, lemon juice, sea salt, black pepper, fresh rosemary, oregano and some balsamic glaze or vinegar for sweetness and depth. If you're in a rush, you could even (gasp!) use some prepared salad dressing and I'm sure the results would be good.
Let the 'shrooms soak in all that goodness for a while (a few hours is great). Then fire up your grill and get going. They do take a little longer to grill than a meat-based burger would.
Top with cheese (and let it melt on the grill), sliced fresh tomato and lettuce or whatever seems appealing. Although I topped this batch with goat cheese (and arugula and tomatoes from our garden), I have to admit that I have been even happier with less sophisticated cheeses like cheddar, swiss or provolone - the goat cheese is nice but ends up competing with the mushroom a little too much for my taste. And, if you follow a vegan diet, just skip the cheese - the mushroom can definitely stand on its own.
Toast your bun and try to get one that is a bit bigger than the mushroom as they are still very juicy after grilling and it's helpful to have a little bit of extra buffer between your hands and all that goodness.
Grilled Portobello Mushrooms
Serves 2 (double or triple as needed)
* 2 large Portobello mushrooms, cleaned, with stems removed
For the marinade:
* 1 sprig fresh rosemary or other fresh herb (oregano, basil, etc.,)
* 1 clove garlic, pressed or minced
* 1/4 cup olive oil
* 2 Tbsps lemon juice
* Big splash of balsamic glaze (or vinegar)
* Sea salt and pepper to taste
* 2 round, crusty rolls or ciabatta buns, cut in half
* Sliced tomato
* Sliced cheddar, provolone, Swiss or American cheese (optional)
* Lettuce or arugula, washed and dried
* Ketchup or tomato jam
1. Make the marinade and place the mushrooms in it (you can either use a ziplock bag to ensure even coating or just put them in a bowl or shallow baking dish and remember to turn them a few times.) Let soak for at least half an hour and up to 4 hours.
2. Prepare a medium-hot grill. Place the mushrooms on the grill, gill-side down and cover. Cook until the mushrooms begin to soften, roughly 5 minutes, then flip them over and grill for another 7 or so minutes until soft and juicy when poked with a fork.
3. Top each mushroom with sliced cheese. Toss the buns onto the grill cut-side down. Close the grill and cook for roughly 1 minute. Open the grill up, turn it off, put your mushrooms on your buns, top with tomato, lettuce, or whatever you see fit and enjoy. Don't forget napkins!
You might also like:
- Curried Quinoa Cakes with Spinach
- Grilled Pork Chops With Balsamic-Glazed Peaches
- Spiced Lamb Kabobs With Tomato Jam