• Portobello Burgers




    1/2 cup

    3 tbsp


    1 cup

    1/2 cup

    1/2 cup

    1/2 cup

    1/2 cup


    portobello mushrooms (4 to 5 inches in diameter), stems removed

    extra-virgin olive oil

    red wine vinegar

    garlic clove, minced

    feta cheese, crumbled

    roasted red peppers, patted dry and chopped

    sun-dried tomatoes, patted dry and chopped

    vegenaise or mayonnaise

    chopped fresh basil

    kaiser rolls, splitl


     1. Using tip of paring knife, cut 1/2-inch crosshatch pattern on tops of mushroom caps, 1/16 inch deep. Combine oil, vinegar, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a large zipper-lock bag. Add mushrooms, seal bag, turn to coat, and let sit for at least 30 minutes or up to 1 hour.

    2. Combine feta, red peppers, and sun-dried tomatoes in bowl.

    3. Whisk mayonnaise and basil together in separate bowl.

    4. Heat bbq to medium high

    5. Clean and oil cooking grate.

    6. Remove mushrooms from marinade

    7. Place mushrooms, gill side up, on grill. Cook until mushrooms have released their liquid and are charred on first side, 4 to 6 minutes. Flip mushrooms and continue to cook until mushrooms are charred on second side, 3 to 5 minutes.

    8. Transfer mushrooms to platter, gill side up, and divide feta mixture evenly among caps, packing down with hand. 9. Return mushrooms to grill, feta side up, and cook, until heated through, about 3 minutes.

    10. Return mushrooms to platter and tent with aluminum foil.

    11. Grill rolls cut sides down until lightly charred, about 1 minute. S

    12. Spread basil-mayonnaise on bun tops and place mushrooms on bottom of buns