this was QUITE a yummy treat. i'd rate it five stars, except that i was still starving after eating it. i'm totally a carnivore, i'll be honest. :-) i believe i had potato chips and a small salad with it. if i made this again, i'd make a bigger salad with extra protein ingredients, like garbanzo beans and avocado and some bacon, to go with the burger. or i could make sweet potato fries... mmmmm....
anyway - it was a really easy meal, and the jumbo kaiser rolls were perfect with it. there wasn't quite enough marinade for my mushroom caps, so i'd increase it by 1/2 next time. doubling it would be too much.
enjoy!
Ingredients
Marinade:
- 2 tablespoons brown spicy mustard
- 3 tablespoons balsamic vinegar
- 1/2 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon hot sauce
- 4 portobello mushroom caps
- 4 slices Gouda cheese
- 1/2 cup mayonnaise
- 4 hamburger rolls
- 1 red onion, sliced
- 4 leaves butter lettuce
- 1 tomato, sliced
Directions
Combine marinade ingredients. Place caps into a baking dish and pour marinade over top. Use a brush to make sure all caps are covered with the marinade. Set aside and let marinate up to 2 hours.
Remove the portobellos from marinade (do not discard marinade) and place gill side down on a preheated gas, electric or charcoal grill over medium-high heat. Grill 3 to 4 minutes per side. Top each cap with cheese 2 minutes to melt before they are finished grilling.
In a medium bowl combine 1/2 cup mayonnaise and 2 tablespoons of the marinade.
Spread the flavored mayonnaise onto each bun and top with portobellos. Serve with sliced onion, lettuce and tomato.
Courtesy of foodnetwork.com
3 comments:
4* here also. I don't think I was still hungry, but as refreshing a change as the portabello patty is, BEEFY would have made it a bit better. Especially rare *droolllllllllll*
mmmm.... your comment really makes me want a big fat juicy burger. :-)
Only a few days until sasquatch- a prime chance for you to show off your rare camp food skills!
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