Monday, March 9, 2009
Recipe: Grilled Portobello Mushroom "Burgers"
After the wonderful food and wine I had on Saturday night for my 40th birthday at a restaurant called Rock Creek in Bethesda, Maryland, I was set on having something simple for dinner last night.
I don't know why, but last night I was craving a portobello mushroom "burger" with lots of onions, and fries on the side.
I recalled last year making Ina Garten's matchstick fries from an episode of "The Barefoot Contessa" on Food Network. Last night, I made matchstick fries again. But rather than sprinkling them with salt and chopped parsley, as called for in the BC's recipe, I sprinkled them lightly with salt and Herbs de Provence. I cooked the fries as I was sauteing the onions (until soft and dark brown in color), and kept the cooked fries warm on a baking sheet in a 350 degree oven until dinner was ready to be served.
I grilled the marinated portobello mushroom caps for about 3-5 minutes on each side until they were soft. After I removed the caps from the grill, I cut them into 1/4 inch slices. I placed a generous heaping of onion slices on a kaiser roll. I topped the onion slices with several slices of mushroom and crumbled blue cheese. It so hit the spot!
Marinade for Grilled Portobello Mushroom "Burgers"
Serves approximately 3
4 portobello mushroom caps (1 to 2 caps per person depending on the size of the caps)
1/3 cup of balsamic vinegar
1/3 cup of water
2 tablespoons of olive oil
1 tablespoon of minced garlic
1/4 teaspoon salt
Mix the balsamic vinegar, water, olive oil, garlic, and salt in a small bowl and pour into a large freezer bag. Add the mushroom caps (stems removed), seal the bag, and marinate for about 1 hour. Shake the bag after about 30 minutes to make sure all the mushroom caps are coated with the marinade.
The mushroom caps will cook quickly on the grill - about 3-5 minutes on each side. So, begin grilling them approximately 10 minutes before the meal is ready to be served.