Our air conditioner has been broken since last Thursday, and after the repair guy came over to check it out on Saturday, it was determined to be officially kaput. (Just in time for a delightful heat wave here in Philly!) Today we heard it won't get replaced until Thursday. Despite the heat in the house, I still opted to cook dinner using the oven -- let's just say I think we'll be eating out for the rest of the week! However, even though it made the house ridiculously hot, the resulting delicious burgers made all the sweating worthwhile.
Portobello Burgers (printer-friendly version)
makes 2 burgers
2 Portobello mushroom caps, stems removed and wiped lightly with a paper towel
1/4 C balsamic vinegar
2 T olive oil
1/4 t garlic pepper
1/2 t dried rosemary
kosher salt
freshly ground black pepper
1 Roma tomato, sliced
4-5 leaves of fresh basil, cut into thin strips
4 thin slices of mozzarella cheese, cut into 1" pieces
1. Move an oven rack to the top position in your oven.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, garlic pepper, and dried rosemary. Season to taste with salt and pepper.
3. Place the portobello mushrooms in a shallow baking dish.
4. Pour the balsamic mixture over the mushrooms. Let marinate for at least 15 minutes. Flip the mushrooms a few times while they marinate to make sure they are evenly coated.
5. Turn the oven on to broil.
6. Cover a baking sheet with aluminum foil.
7. Place the mushroom caps on the foil, cap-side up.
8. Brush with additional marinade.
9. Broil for 10 minutes.
10. Remove from the oven and place the mozzarella evenly atop each mushroom cap.
11. Broil for an additional 2 minutes, or until the cheese is melted and bubbling.
12. Remove from the oven and let cool for a few minutes. Serve alone or on a bun. Additionally, I dressed our burgers with fresh basil and tomato.
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