Portobello Mushroom Burger

What a fun "non" sandwich!! I was invited to an early spring time dinner. The menu included "hams and hots", the first thing that popped into my mind was, "great, what am I going to eat"? Well, that was easily solved. This idea popped into my head. I followed the recipe to the T...well I did use fresh basil. However, other than that minor adjustment, it was fabulous. I added a wild mushroom and herb rice with spinach and artichokes with a side of olives, tomatoes and pickled onions (one of my recipes). It was fresh and delish!! Try it out..I hope that you enjoy it as much as I did!! Plus...who needs a cow...when we have mushrooms!!


"PORTO" MUSHROOM CAPS

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

Directions

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.
Preheat grill for medium-high heat.
Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently.