Wednesday, May 26, 2010

Grilled Portabella Burgers

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-


JenCam said...

My challenge is that I always read your blog in the middle of the day, when I'm at the office, and then my stomach immediately starts to rumble with hunger! Sounds wonderful!

Sweet Pea Chef said...

Oh and I have the same problem. :)