Portobello Mushroom Burgers




4 Portobello Mushroom Caps                                    4 large slices Tomato

1/4 cup Balsamic Vinaigrette                                      Lettuce Leaves

1/3 cup Mayonnaise                                                  4 slices Provolone Cheese

1/4 cup drained roasted Red Peppers

Hamburger Buns

4 tsps. Butter




Wipe the Mushroom Caps with a damp paper towel; heat a grill pan over  medium heat until hot.

Place the Mushrooms stem side down in the pan; brush with half the Vinaigrette and grill 5 minutes.

Turn the Mushrooms over and brush with the remaining Vinaigrette;  cook for 5 – 8 minutes longer or until very tender.

Combine the Mayonnaise and Roasted Red Peppers in a blender or food   processor and run until blended.

While the Mushrooms are cooking, slice the Buns in half; spread each half with a   teaspoon Butter; toast on a hot griddle or skillet until brown.

Spread the Buns with the Mayonnaise – place a Lettuce Leaf and a Tomato slice   on the top half of each Bun.

Place a Mushroom Cap on each Bun bottom and add a slice of Provolone

Add the Bun top.  Serve immediately.          





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