Ingredients

4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
1 tbsp minced garlic
salt and pepper to taste
4 slices of provolone (optional)

Directions

1. Place mushroom caps flat in a shallow dish. In a small bowl, whisk vinegar, oil, basil, oregano, garlic, s&p together. Pour over the mushrooms and let stand at room temp. for 15 min., turning twice.
2. Preheat grill for medium-high heat. (I used a George Foreman grill, you could also pan fry these if you needed to.)
3. Brush grate with oil and place mushrooms on the grill, reserving the marinade for basting. Grill mushrooms for 5-8 minutes each side, of until tender. Brush them with the marinade frequently. Top with cheese, if desired, during the last 2 minutes of grilling.

These burgers are to die for!  They will even please your meat-lovin’ friends.  I assembled them with tomatoes and a bit of lettuce.  I also whipped up a simple garlic aoli which is simply mayo, garlic, s&p, and lemon juice.  It really kicked up the flavor.  Make sure you toast your buns so they don’t get soggy!  These mushrooms are JUICY and will wet your buns… I hope I haven’t taken this pun too far…  Serve with easy french fries, oven roasted red potatoes, simple salad, whatever you want.

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