4 large portobello mushroom caps
2 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
Stem the mushrooms. Scrape gills off mushrooms with a spoon and discard the stems and gills.
Cut a shallow crosshatch pattern in the top of each mushroom.
Combine all remaining ingredients in a gallon zip bag. Add the nushtooms and press out the air. Seal and refrigerate 30 to 60 minutes.
Heat the grill on high heat for 15 minutes. Scrape the grill grates clean and add the mushroom caps. Cook 4 to 6 minutes per side. Serve on whole grain buns with your favorite burger toppings.
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