Wholesome Husband owns this t-shirt:
It’s true. That’s the person I live with.
So it’s no secret that he loves these:
I made these with Beer Soaked Fries and it was heaven on a plate.
Portobello Mushroom Burgers
Adapted from All Recipes
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
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, turning twice.
Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling. Serves 4.
Nutrition Notes: Mushrooms are loaded with antioxidants (most antioxidants are found in the cap over the stem!) They are low in fat and high in fiber and has an excellent source of selenium which is an important mineral for optimal antioxidant activity. Portobello mushrooms also contain potassium and a lot of the other B vitamins that show anti-cancer properties.They also contain many other minerals including iron, magnesium, manganese, calcium and zinc! Eat your fungi!
Taste Test: While we were eating, Wholesome Husband said “These would be vegan if the mushrooms didn’t have cheese on them, right?” Be still, my heart. These burgers were amazing – better than meat burgers in my opinion!
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