It is the wee hours here in Eastern PA...not yet 6 a.m. I woke to strong thunderstorms around 4:30 and by 5:15 I was up and washed and coming downstairs to put the coffee on. It helps that I slept much better last night.
I mentioned that while Colin was here we grilled some portobello mushroom caps for dinner one night. Wow! I love stuffed portobellos, but these grilled "burgers" were simply the best, so I thought I would share the recipe. They were super easy and super fast.
Marinated Portobello Mushroom Burgers
- 2 TBS EVOO
- 2 TBS Soy Sauce
- 1 TBS Apple Cider Vinegar
- 1 tsp brown sugar
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp paprika
- freshly cracked pepper
- 2 Portobello Mushroom Caps
Remove the stems from the mushrooms and scrape out the gills (you can leave the gills if you like, but they kind of creep me out - lol). Mix all the other ingredients together in a bowl. (We were grilling 4 large caps, so I doubled the marinade ingredients.)
Place the mushroom caps in a shallow dish and pour some of the marinade on them. Flip and repeat. Let them marinate for roughly 30 minutes.
Get your grill going and then grill the caps for about 7 minutes per side. You want them to be soft and to have released most of their liquid.
Serve on buns with your favorite burger toppings. We had garden lettuce, red onion slices, tomato slices and some avocado. I used a little BBQ sauce on mine, but Fletch and Colin had theirs without.
There was one left that Fletch had for lunch a couple of days later and he said it was still yummy.
Looks like we will be having more rain very soon. I'd best get to work running my Thursday reports before we have a chance of losing power! Have a great Thursday.