Portabella Mushroom Burger

Thought you'd all enjoy this.

1 Portabella Mushroom Cap
2 Slices of mozzarella cheese
EVOO
Balsamic Vinegar
Garlic Powder
Italian Seasoning
Dried Basil
Basil leaves
Diced tomato

Start by patting the portabella with a damp paper towel. Do not rinse under water, as the mushroom already contains a lot of moisture but will absorb even more. Scrape the fins from the inside with a knife.




Make a marinade of extra virgin olive oil, balsamic vinegar, garlic powder, italian seasoning, and dried basil. Wisk together. I didn't measure, I went by taste. Use a brush to baste the mushroom and then let it soak in the marinade for 15 minutes. It will absorb some of the liquid during this time and result in a more juicy burger. Reserve the liquid.



Place the mushroom on a grill at medium-high heat. Brush with the marinade often to prevent it from drying out or burning. Grill each side for 5 minutes. During the last 5 minutes place the cheese slices in the mushrooms depression.

Top with mushrooms and basil leaves, or whatever else you wish.