BBQ’s are a summer staple. One that I used to love as a little kid. I was fiend for bbq’ed hot dogs, oh man did I love them! My mother always made veggie burgers, but after you have had one veggie burger you have really had them all. After I moved out I was still attending barbecues and would the usual routine plate for the potluck –salads, pasta salad, potato salad, chips. That was more or less what I loved off of, until one day one of my fathers seudo-girlfriends made me a portobello burger. It was juicy and roch and velvety and filled all at the same time. I was hooked, a mushroom fiend therefor-ward.
I make these bad boys even when I’m at home without a bbq or a beer in sight… okay I go get the beer to compliment the burger but still… Making these cute adorable little grilled portobello burgers are a great way to feed many people a mittle morsel of vegan heaven without having making the carnivores chose between their beloved burger and yours. They make cute lieel canapés and are even better if you dont want to eat a whole burger! But hey, I can eat 12 of these guys, so you can do that too.
Beer, burger and beersbee… let the summer memories begin! Cheers!
4 Portobello mushrooms, wiped clean and stem removed
1/4 cup olive oil
1/4 balsamic vinegar
2 garlic cloves, minced
1/2 tsp dried basil
1/4 tsp dried thyme
1 tsp salt
¼ tsp pepper
Whisk olive oil, balsamic vinegar, garlic, basil, thyme, salt and pepper, until blended well.
Pour mixture over mushroom caps and let marinade in a shallow bowl for 20-30 minutes, flipping mushrooms over once.
Heat barbecue to medium-high heat and place mushrooms on grill, gill side up first.
Let cook for 4-6 minutes on each side, and place on bun. Then top with toppings, cheese and sauces.