Although I love a wonderfully delicious hamburger, I'll happily admit that I also have a place in my heart for its vegetarian cousin, the portabella mushroom burger. Portabellas are nice and meaty and really hold up against a soft bun, they also soak up a sauce like nobody's business. Don't tell ground beef, but sometimes I actually like grilled portabellas better! This particular recipe uses my favorite summer staples (basil and garlic) and is a snap to make. To try it out tonight, get the recipe, just
2 tablespoons butter, melted
1 tablespoon chopped fresh basil leaves (or 3/4 tsp dried basil)
2 teaspoons finely chopped fresh garlic
2 medium (about 4 inches in diameter) portabella mushrooms
2 onion slices
2 whole wheat hamburger buns, split
2 romaine lettuce leaves
2 slices tomato
- Heat gas grill to medium or charcoal grill until coals are ash white. Combine butter, basil and garlic in small bowl. Brush butter mixture over mushrooms, onion and cut-sides of buns.
- Place mushrooms and onions on grill. Grill, turning once and brushing with remaining butter mixture, until mushrooms are tender (6 to 8 minutes).
- Place buns on grill, cut-side down. Grill until toasted (1 to 2 minutes).
- To serve, place lettuce on grilled bun; add grilled mushroom, tomato and onion slice.