Portobello Mushroom Burgers
- 4 portobello mushroom caps
- 2 Tbsp OLiV Cask 18 or Smoked Balsamic Vinegar
- 1 Tbsp Soy Sauce
- 1 Tbsp OLiV Frantoio Extra Virgin Olive Oil
- 2 tsp dried rosemary
- 1 1/2 tsp Steak Seasoning
- 4 slices Swiss (or cheddar) cheese
- 4 thick slices red onion
Directions
In a large bowl mix together Cask 18, soy sauce, Olive Oil, rosemary & steak seasoning. Clean the mushrooms. Remove the stems & gills from the mushrooms. oliPlace the mushroom caps in the bowl and toss with sauce, coating evenly. Let stand at room temperature for 20 or 30 minutes, turning a few times.
Preheat the BBQ or grill. Place the mushrooms on the grill (you may want to use a grill mat), reserve the marinade for basting. Grill for 5 to 7 minutes on each side until tender, brushing with marinade frequently. After about 2 minutes - add the onion slices to the grill - brush with marinade on both sides. When the mushrooms are tender add a cheese slice to the top of each one, cook until melted (about one minute). To finish - put the grilled mushrooms on hamburger buns & top with grilled onions and any other toppings you would like (tomatoes, lettuce, ketchup, pickles, etc.)
Makes 4 burgers