Since I grill all year round, once summer comes...I kinda run out of ideas for quick grilled summer meals. Lately, I've been totally obsessed with grilling portobello mushrooms for burgers. Trust me, the meatiness of the mushrooms easily turns this into a hearty burger.
CAPRESE PORTOBELLO BURGER
2 tbsp olive oil, divided
1 tbsp balsamic vinegar, divided
2 Roma tomatoes, sliced
salt and pepper
4 leaves fresh basil
2 portobello mushrooms, stem removed
2 whole grain buns, toasted (we use sandwich thins); you can also omit the bun and use two mushrooms
2 oz part skim mozzarella cheese, sliced
Preheat oven to 400F. Spray a medium baking sheet with nonstick spray. Place tomato slices on prepared baking sheet. Drizzle with 1 tablespoon oil and 1/2 tablespoon vinegar. Sprinkle with salt and pepper. Roast for 20-25 minutes, until tender.
Rub remaining oil and vinegar on your mushrooms. Grill over medium heat until browned and tender about 7-10 minutes per side.
Toast bun on grill (we typically don't toast the thins). Top buns with cooked mushroom and tomatoes, cheese and two leaves of basil.
Recipe slightly adapted from Carla Birnberg
Image found on Google Images