Welcome to another sporadic addition of Meatless Monday on my blog! In honor of the Fourth of July, I decided to finally post my husband's portobello burger recipe.
We try to grill out once a week. We don't have AC, so it keeps the house cool. The downside is that my husband is our household grill master, and I don't want to make him cook after he works all day. So, once a week, he takes over and grills.
One of my favorites that he makes is his portobello burger. He doesn't marinate them, but you definitely can. You can drizzle a little vinegar on them or soak them in some Italian dressing... or just eat them as is. Yum! The best part about grilling portobellos is, unlike meat, you don't have to worry about it coming to temp. Easy, easy.
You can make your own roasted red bell pepper strips. Wash your red bell pepper and stick it on the grill, rotating it occasionally, until the skin starts to blacken. Once it's cool, peel the flesh off and slice the pepper into strips. I do this sometimes, but here in Colorado, a red bell pepper is usually around $3, and a whole jar (which lasts longer) is about $4.
Here's the recipe for two:
2 portobello mushrooms, washed with stems removed
2 slices buffalo mozzarella cheese
2 whole what hamburger buns
garlic mayonnaise
8 fresh basil leaves
4 ounces jarred roasted red bell pepper strips
1. Spray your grill with a nonstick grill spray or lightly brush the grill with oil. Preheat the grill to medium-high heat.
2. Place mushrooms on the grill, and grill for about 5 minutes on each side, or until tender. If desired, open hamburger buns and lightly toast them on the grill for a minute.
3. Spread garlic mayonnaise on both sides of both buns. Arrange 4 basil leaves on each bun. Place the hot mushrooms on each, and top with buffalo mozzarella and roasted red bell pepper strips.
Enjoy!
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