Made these beauties last night for our weekly "Meatless Monday". Great choice if I do say so myself. This was my first time marinating and grilling portobellos and it was actually a fast and easy meal. With only 30 minutes of prep/ marinating time then 15 on the grill, I had this meal done in less than an hour.
- 6 large portobello mushroom caps, stems removed and caps washed and patted dry
- 3/4 cup dry white wine
- 3 tablespoons soy sauce
- 3 tablespoons balsamic vinegar
- 2 tablespoons minced garlic
- 1 1/2 tablespoons olive oil
- wheat bulky rolls
- sliced mozzarella
- your choice of toppings (we did sliced tomato, onions and jalapeños)
Combine the white wine, soy sauce, balsamic, garlic,
and olive oil together to make your marinade.
Arrange portobellos on a baking sheet
and spoon about 1/2 of the marinade into the caps.
Let marinate for about 30 minutes. Every 10 minutes or so spoon some
more marinade into the mushrooms.
Preheat grill over medium/ high.
Once up to temp- place mushrooms gill side up on the grill.
Close cover and grill for about 5 minutes.
Flip them and grill for an additional 3-5 minutes. Until soft and juicy.
The last minute of cooking shut the heat off- throw your cheese on, cover it again and wait 1-2 minutes for the cheese to melt.
Serve on a wheat roll with your choice of toppings.
I really thought these were absolutely delicious. I made my kids with a little ketchup on it and just told them it was a burger... They accepted it well enough. Hubby approved too! Served with creamy pea and onion pasta salad on the side was an awesome veggie dinner that eats like a meaty dinner. Cheers!