Portobello Mushroom Burgers

The sun has been up only for a few hours, and already there’s no escaping summer’s sweltering heat and thick humidity. While the mosquitoes may still be sleeping off a night’s work, the climate leaves no doubt you’re in the middle of summer and the very hot fun. Most of s would balk at the idea of spending even one minute in these conditions doing anything, let alone grilling or doing any kind of cooking. So here’s a great recipe for the Fourth to try- it’s out of this world!

1 1/2 Mesquite Wood Chips
1/3 Cup Olive Oil
1 Tablespoon minced Garlic
1 medium-size purple Onion, cut into 6 slices
6 large Portobello mushroom Caps
6 Hamburger buns, split
1 Cup light Mayonnaise
1/3 Cup chopped fresh Basil
2 Tablespoons Dijon Mustard
1 Teaspoon Lemon Juice
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
6 Romaine Lettuce leaves
2 Tomatoes, cut into 6 slices

1. Soak wood chips in water at least 30 minutes; drain.
2. Prepare a charcoal fire on grill, and scatter wood chips over hot coals.
3. Whisk together oil and garlic, brush on both sides of onion and mushrooms.
4. Grill onion and mushrooms, covered with grill lid, over medium-high heat (350 degrees and 400 degrees) 4 minutes on each side or until tender. Grill bun halves, cut sides down, 2 minutes or until lightly browned.
5. Stir together mayonnaise and next 5 ingredients. Layer 6 bottom bun halves evenly with lettuce, onion, mushrooms, mayonnaise mixture, and 2 tomato slices; top with remaining bun halves.
Thanks, for reading this recipe, let me know if you like this recipe. If you have a question or a comment, please let me know.

Yield: 6 servings.
Prep: 20 minutes.
Soak: 30 minutes.
Grill: 10 minutes.

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