When I first heard of portobello burgers, I thought it sounded like mushroom overload, but they actually taste remarkably like regular burgers. In fact, most places call them mushroom steaks (you don’t have to put them on a bun). This recipe is enough for at least six mushroom caps; the store by me has three organic portobello mushroom caps per package, but I’ve seen packs with two and four. They keep fine for lunch the next day if you make extra.
I’ve seen recipes with white wine but I think red makes them meatier, plus I’d rather drink what’s left. Use whatever kind of wine you like. I found a nice pinot noir recently at a new wine shop up the street. It’s called Barton & Guestier Bistro (French 2012, $10.99).
Grilled Portobello Mushrooms
Portobello mushroom caps
1/3 C extra virgin olive oil
¼ C red wine – get whatever kind of wine you’ll like to drink
2 crushed garlic cloves
2 T balsamic vinegar
2 T chopped fresh parsley or basil
1 T chopped fresh chives
1 t lemon juice
1 t Worcestershire sauce
Shredded mozzarella or sliced swiss, tomato slices, fresh basil leaves
Take the side of a spoon and gently scrape out the black gills inside the mushroom. Whisk all of the remaining ingredients for a marinade. Brush marinade on the tops of the mushrooms, then flip them over and pour the rest of the marinade over them. Cover and wait at least 20 minutes.
Preheat the grill and save the marinade. Grill the inside of the mushrooms for 4-5 minutes the flip them over onto their tops. Pour a little marinade (~1 T) into each mushroom and spread the cheese on them. Grill another 3-4 minutes until cheese melts. Add a slice of tomato and the basil leaves and/or serve with avocados, onion, pickles, or whatever types of toppings you like on burgers.
