Grilled portabello burgers with balsamic

I ate like a pig today so by the time supper time rolled around, I knew I should probably opt out of anything rich.  I like to be full though (who doesn’t?) so when PIC sent me a text asking me what I wanted for supper, only one thing came to mind: portabello burgers.  Meaty tasting, rich, and without all the heaviness of a hunk of meat. PIC got the mushrooms and added some nice extras for me to grill.

You’ll need:

Serves 2

20 min.

  • 2 big portabellos cleaned with the gills and stem removed
  • olive oil
  • salt/pepper
  • a few splashes of balsamic vinegar for each mushroom cap
  • two slices provolone cheese
  • two slices prosciutto ham
  • fresh basil leaves
  • buns
  1. Get the grill good and hot.
  2. Sprinkle salt/pepper inside caps of mushrooms and drizzle olive oil.
  3. Place cap side up on grill.
  4. Grill for 4-5 minutes or until the cap begins to soften.
  5. Flip and grill cap side down for an additional 2 minutes or until you’ve reached a desired tenderness.
  6. Flip the caps back over and start filling them.
  7. Layer in basil, cheese, and prosciutto.
  8. Grill your buns.
  9. Close the grill lid and let the cheese melt and buns toast
  10. Assemble your burgers.  Top with some light mayonnaise, lettuce, tomato, or anything you like.
  11. Enjoy

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