Portobello Burgers

I have a strong love for mushrooms. Pizza, salads, pastas, on their own - doesn't matter. So when Farm Fresh Delivery brought me two giant portobellos I wanted to do something wonderful with them. I hunted for recipes, invited Jill over for dinner and the rest was history. It was a delicious alternative to a big heavy hamburger. We had a pear and mixed green salad with homemade pear dressing and fresh strawberries. It was a delightful dinner with my favorite Jill.

Portobello Burgers

• 4 portobello mushroom caps
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon minced garlic
• salt and pepper to taste
• 4 (1 ounce) slices provolone cheese

Directions

1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so.
   
2. Broil or grill for 5-8 min on each side. Add cheese on the smooth top for the last 2 minutes.