PORTOBELLO BURGERS

I like to grill but I’m not much of a steak or drumsticks kinda girl.  So, here’s my take on a cheeseburger, without the bun or the burger.  Serve it with sweet potato fries and a salad of mixed greens, cucumbers and tomatoes.

INGREDIENTS:

(makes 2 burgers)

½ cup Extra Virgin Olive Oil

Juice of one lemon

1 T fresh chopped oregano

1 t salt

pinch of pepper

4 Portobello caps (stems removed)

2 slices swiss or provolone cheese

Sliced organic tomatoes, lettuce and avocado

INSTRUCTIONS:

Whisk together olive oil, lemon juice, oregano, salt and pepper. 

Wash and dry the Portobello caps.  With a sharp knife, slice off the very top of two mushrooms (this will allow those to sit flat on a plate).

Allow mushrooms to marinate in lemon juice mixture for at least 20 minutes. 

While you wait, throw a wheel of brie on the grill and lightly grill it, about 2 minutes per side.  Keep your guests (or yourself) happy munching on that with some whole grain crackers while you grill up the mushroom burgers.  

Place mushroom caps on the grill, stem side down.  Grill for 3 minutes.  Flip and grill another 2 minutes.

Place a slice of cheese on the two caps with flattened tops.

Close grill lid and allow cheese to melt for 1-2 minutes.

Top the cheese with tomato slices, lettuce and avocado.  Top with the remaining mushroom caps and serve.