If you're anything like me you love portobello mushrooms. I eat them with pasta, in salads, or I just eat them by themselves. They are perfect for a healthier burger option anytime of year.
What you’ll need:
4 Portobello mushrooms
2 Cloves of garlic, minced
2 Tbs Red wine vinegar
2 Tbs olive oil
2 tsp Worcestershire sauce
Burger buns
Swiss cheese
Sweet onion, thinly sliced and sautée
Tomato, thinly sliced
Lettuce
Clean mushroom caps and remove stems.
In a small bowl combine the, oil, garlic, Worcestershire sauce and vinegar. Brush over the mushrooms making sure to coat completely.
Heat a grill pan or outdoor grill on medium heat. Put the mushrooms, gill side down, onto the grill and grill about 4 to 5 minutes on each side. Once mushroom is cooked on each side top with a slice of swiss cheese. After you flip the mushrooms top each with 2 tablespoons of Cheddar.
While the mushrooms are grilling sautee onions. Remove mushrooms from the grill and serve on the toasted buns with grilled onions, lettuce and tomato slices.
4 Portobello mushrooms
2 Cloves of garlic, minced
2 Tbs Red wine vinegar
2 Tbs olive oil
2 tsp Worcestershire sauce
Burger buns
Swiss cheese
Sweet onion, thinly sliced and sautée
Tomato, thinly sliced
Lettuce
Clean mushroom caps and remove stems.
In a small bowl combine the, oil, garlic, Worcestershire sauce and vinegar. Brush over the mushrooms making sure to coat completely.
Heat a grill pan or outdoor grill on medium heat. Put the mushrooms, gill side down, onto the grill and grill about 4 to 5 minutes on each side. Once mushroom is cooked on each side top with a slice of swiss cheese. After you flip the mushrooms top each with 2 tablespoons of Cheddar.
While the mushrooms are grilling sautee onions. Remove mushrooms from the grill and serve on the toasted buns with grilled onions, lettuce and tomato slices.
