Like some other recipes on here, feel free to add to this one. But, last night these were darn good so going with this will not disappoint. This isn't much of a recipe, but I'm posting anyway to remind myself how darn good these things are.
Two huge portobello mushroom caps
EVOO
Balsamic Vinegar
Dried Rosemary, Basil, and Oregano
Your favorite bun or roll.
I say HUGE portobellos because the shrink when you grill them. And besides, you always want more mushroom than bun. Get the biggest you can find. Then, cut the stem off.
Next whisk in a bowl: 2T Vinegar, 2 T EVOO, 1 tsp each rosemary, basil, and oregano. Brush this on both sides of the caps, cover and put in the fridge for a few hours.
Also, if you only want two buns, did you know your local grocery store will break a bakery pack of 8 and give you just two? Publix does it here in Atlanta.
Grill them on high heat for about 4-5 minutes a side. I topped it with olive tapenade and a thick slice of heirloom tomato.
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