I love a good grill-out. With the advent of the summer grilling season upon us, and especially with Memorial Day weekend mere days, no hours, away, I share with you my favorite way to grill up Portabella Mushrooms.
A few tips: first, take a few splashes of balsamic vinegar and olive oil, combined with a pinch of salt and pepper, and season your caps. How much exactly? Hmm...sort of like this:
Let the caps sit while you prepare the grill and the other parts of your dinner, so the flavors marinate a bit.
Grill or broil your caps over medium heat. You don't want the outside of the caps to be charred and the inside raw and uncooked. About 5-6 minutes per side at medium heat is a good bet.
As far as the bun, there are two camps: toasted vs. untoasted. I usually lean toward a toasted bun for my burgers, and with these caps, it is no different.
It is the toppings for these Portabella Burgers that you must try: thinly sliced red onion, roasted red or yellow peppers and goat/blue (take your pick!) cheese. I've tried many a combo and in my humble opinion, this is the best.
Hope you enjoy the upcoming holiday weekend and the realization that oh-my-goodness the summer is really upon us!
Life is sweet-