Not only will your vegetarian guests enjoy these burgers so will many of your others. The great thing about these particular burgers is that they don’t take very long to prepare or to cook.
Ingredients
4 Portobello Mushroom Caps
60ml Balsamic Vinegar
2 Tablespoons Olive Oil
1 Teaspoon Dried Basil
1 Teaspoon Dried Oregano
1 Tablespoon Garlic Minced
Salt And Pepper To Taste
4 X 25gram Slices Provolone Cheese
Instructions
1. Place the mushroom caps in a shallow dish smooth side up. Then into a small bowl place thebalsamic vinegar, dried basil and oregano, salt and pepper and whisk well together. Now pour this mixture over the mushroom caps and leave to stand for 15 minutes at room temperature. It is important that whilst the mushrooms are marinating in the mixture that you turn them over twice.
2. Whilst the mushrooms are marinating in the balsamic vinegar you should get the barbecuegoing ready to then cook them when the 15 minutes marinating time is up. Place the grill of the barbecue between 4 and 6 inches above the heat source, as you want to cook the mushrooms on a medium to high heat.
3. As soon as the barbecue is heated up lightly brush the grill with some oil before then placingthe mushrooms on it. Any marinade left over in the dish should be used to baste the mushrooms whilst they are cooking. Grill each mushroom for 5 to 8 minutes on each side or until they become tender. As well as brushing them with the remaining marinade often you should top the mushrooms the slices of cheese during the last two minutes of cooking. Also place the cheese on the mushrooms when the underside is showing.
