Can you believe that (at least in the States) Memorial Day weekend is upon us? We already fired up the grill once this season. The Dean grilled up some of these Portobello Mushroom Burgers recently, and we loved them. He bestowed the ultimate compliment on them, which was to say that he’d like to see these again. (I’m like a one night stand cook, infamous for making a recipe once and then promptly forgetting about it by the time the dishwasher is loaded.)
But these Portobello Mushroom Burgers might just become a steady menu date this summer. I served them with my own quick version of carmelized onions, and that recipe follows. These would also be a good choice if you’re hosting a barbeque and one of your guests is vegetarian. (We actually liked these better than veggie burgers.)
4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese
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.
For the onions, I chopped up one Vidalia (love those!) into slices. Meanwhile, I had some olive oil and butter heating in a small skillet. Dumped the onions in, and let them sizzle away for about 15 or 20 minutes. You want the onions to be brown, like carmelized onions would be.