I normally don’t post two recipes in a week that use the same ingredient but if you buy mushrooms in bulk like I did you need them use them quickly. It’s summer now, and at our house that means my husband goes crazy with the grill and references Steven Raichlen books constantly.
If you don’t know anything about grilling you should check this guy out either by reading one of his books or watching his show on PBS “Primal Grill.” It is a great resource. The following recipe was adapted from How to Grill.
to Buy:
portabello mushroom
cheese
hamburger buns
spinach
parmesan or romano cheese (omit if you are vegan)
To have:
garlic bulb
balsamic vinegar
olive oil
rosemary
salt
pepper
charcoal
newpaper
Step 1: Cut off the stems of the portables and wipe off with a wet cloth or paper towel. Mince the garlic and rosemary
Step 3: On the underside of the the mushroom, begin stuffing the garlic and rosemary in small holes you make with your knife.
Step 4: in a plastic or glass bowl, whisk together 1/4 cup balsamic vinegar, 1/2 cup of good olive oil, salt, pepper, and fresh chopped basil leaves.
Step 5. spoon the sauce over the portabellos and let marinate in the fridge for 1 hour
Step 6: We use a chimney to get our natural charcoal briqettes started and then transfer them to the grill when they are good and orange. Natural charcoal looks just like burnt logs…because that is what they are. When you transfer them spread them evenly at the bottom of the pit.
Step 7: Put the mushrooms on the grill with the underside down until golden brown (this only takes a couple of minutes). Then flip them over and ladle more marinade over them. Continue to grill until the mushrooms are tender…be very careful as it is easy to burn them.
Step 8: remove and sprinkle either parmesan or romano cheese on the caps while they are hot (omit to make this recipe vegan). Place on the hamburger bun with some spinach and enjoy.
realmealplan 