Portobello Burgers

Submitted By: Downhome

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Difficulty: easy Prep Time: More than 15 Minutes Total Time: More than 1 hour

2 portobello caps, fins removed and cut into a circle to fit your bun
2/3 cup extra virgin olive oil
1 tbsp fresh garlic, chopped
2 shallots, chopped
1/2 tsp dried rosemary leaves
1/2 tsp black pepper
1/2 tsp salt
1 tsp dried chili flakes
1/3 cup balsamic vinegar
1 tbsp whole grain mustard

Using a toothpick, poke the mushroom caps full of holes on both sides. Blend all the remaining ingredients in a blender, until smooth. Place mushroom caps and mixture in a freezer bag together, squeeze out the air before sealing the bag, and place the bag in the fridge for at least 4 hours to marinate. Remove mushrooms from marinade and shake off excess. Fire up the BBQ or grill, oil it and once itâ€™s hot, place the caps on it. You can brush extra marinade on the mushrooms while theyâ€™re cooking, for more intense flavour. Cook the caps through on both sides (5-10 minutes on each side). Place on a toasted burger bun with your favourite toppings. Yield: 2 burgers