Grilled portobello burgers
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | mediums | Portabello mushrooms |
| 1 | cup | Olive oil |
| ⅓ | cup | Fresh lemon juice |
| 5 | Cloves garlic: minced | |
| 2 | Bunches basil: chopped | |
| 1 | Bunch oregano: chopped | |
| 3 | tablespoons | Parsley: chopped |
| 1 | teaspoon | Thyme: chopped |
| 1 | pinch | Salt & pepper: to taste |
| 8 | slices | Mozzarella cheese |
| 8 | Kaiser rolls (or 2 loaves | |
| ..Italian bread) | ||
| 8 | Romaine lettuce leaves | |
| 8 | slices | Large, fresh tomato |
Directions
Peel the mushrooms; brush away any dirt before you cut away the stems.
Combine the oil, lemon juice, garlic, fresh herbs, salt and pepper to make a marinade. Add the mushrooms and the sliced mozzarella; marinate at room temperature for about 1 hour.
Grill the mushrooms over hot coals for about 2 min on each side.
Remove from the grill and allow to rest for 5 min. Serve the mushrooms on lightly toasted kaiser rolls with the lettuce, sliced tomatoes and marinated mozzarella cheese. Cut each roll into quarters and serve.
From the Culinary Institute of America, in the Orlando Sentinel, 6/16/94.