This recipe is thanks to my sister in law. She told Tim how to make them and he made them for me when we had just started dating. These mushrooms are a great alternative to beef burgers. They have a very meaty texture that can satisfy.
Ingredients
4 Large portobello mushroom caps
enough Balsamic Vinaigrette dressing to cover mushrooms
4 oz fresh mozzarella divided into equal portions
Take a slightly damp paper towel and dust off the mushroom caps. Place them in a Ziploc bag and cover with balsamic vinaigrette dressing. Marinate for at least 1 hour.
Grill instructions:
Heat Grill and cook until portobello's begin to soften about 15 minutes on indirect heat (less time with direct heat). Make sure you turn them after a few minutes. Before serving place the cheese in the mushroom caps and allow to begin to melt.
Oven instructions:
Preheat oven to 350 degrees. Bake for 15 to 20 minutes until softened. Add Cheese to each and continue baking until melted.
Serve with all your favorite burger toppings.
Ingredients4 Large portobello mushroom caps
enough Balsamic Vinaigrette dressing to cover mushrooms
4 oz fresh mozzarella divided into equal portions
Take a slightly damp paper towel and dust off the mushroom caps. Place them in a Ziploc bag and cover with balsamic vinaigrette dressing. Marinate for at least 1 hour.
Heat Grill and cook until portobello's begin to soften about 15 minutes on indirect heat (less time with direct heat). Make sure you turn them after a few minutes. Before serving place the cheese in the mushroom caps and allow to begin to melt.
Oven instructions:
Preheat oven to 350 degrees. Bake for 15 to 20 minutes until softened. Add Cheese to each and continue baking until melted.
Serve with all your favorite burger toppings.
No comments:
Post a Comment